Thursday, 25 March 2010

Potato and spinach quiche

I'm back, as per usual I don't have a good reason for being away from such a long time.

I found the recipe for this quiche well over a year ago on the back of the bag that the potatoes came in. I scribbled it down and put it in my recipe folder thinking I'd get around to trying it out sometime soon. This was not the case, I forgot all about the recipe and only came across it again a few days ago when I was rummaging through the recipe folder looking for inspiration for dinner. Next time I make it I'm going to add in some feta cheese for a little extra flavour!

Potato and spinach quiche
Serves 4
150 g butter
3 dl flour
2-2½ tbsp ice cold water

300 g boiled, cold potatoes
200 g baby spinach, roughly chopped
1 red onion, cut into thin rings
50 g sun-dried tomatoes, roughly chopped
4 eggs
2 tbsp Parmesan cheese
1 dl heavy cream
1 tbsp dill, chopped
salt & pepper

Set your oven to 200° C.
1. Start by making the crust. In a food processor, combine flour and butter. When crumbly, add in a little water at a time until the mixture forms a ball. Wrap in plastic film and place in the fridge to chill for about 1 hr. When chilled, roll out the dough on a lightly floured surface and line a springform pan, letting the pastry come up around the edges about 5 cm. With some aluminum foil, cover the edges so when you bake it the edges will not collapse. Pre-bake the crust for 10 mins.

2. While the pastry is chilling in the fridge, prepare the filling. Cut the potatoes into slices and then cut the slices in half. Mix with the spinach, red onion and the sun-dried tomatoes. In a separate bowl, crack the eggs, add the heavy cream, Parmesan cheese, dill and salt & pepper, whisk to combine.

3. Place the dry filling in the now pre-baked crust, and pour in the egg mixture.

4. Bake the pie at (the recipe says 170° C but I had to use 200 ° and my oven is only about 3 years old- I say, if it doesn't set at 170° C up the temp to 200° C) 170° C for 15-20 minutes.


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