Gracia Hughes's Vegetable Quiche

40 mins
Serves 6
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Directions

  1. 1Preheat the oven to 180 °C (th.6).
  2. 2Butter a tart pan and cover it with shortcrust pastry.
  3. 3Press the dough well and prick it with a fork to prevent it from swelling during cooking.
  4. 4Place the mold in the refrigerator.
  5. 5Finely chop 1 or 2 shallots.
  6. 6Melt butter in a frying pan over medium heat.
  7. 7Add the shallots to the pan.
  8. 8When the butter starts to get mushy, add the spinach pieces, salt, pepper, and a little butter.
  9. 9Cover and let the spinach drop for a few minutes.
  10. 10Remove the lid to evaporate the water and continue cooking for 2 minutes.
  11. 11Remove the vegetables from the heat.
  12. 12Cut the feta.
  13. 13Mix the ingredients for the quiche filling: eggs, milk, cream, salt, pepper, and nutmeg.
  14. 14Add the cooked spinach and shallots, and the cut feta to the quiche filling.
  15. 15Pour all the filling into the prepared pastry in the mold.
  16. 16Bake for 35 to 40 minutes at 180 degrees in the oven.
  17. 17Add a little Parmesan cheese on top.

Ingredients

  • 4 eggs
  • 25 cl whole liquid cream
  • 20 cl milk (preferably whole)
  • 5 g salt
  • 1 good pinch of pepper
  • 1 pinch nutmeg
  • 1 all-butter shortcrust pastry (homemade or store-bought)
  • 500 g fresh spinach or spinach shoots
  • 2 shallots
  • 200 g feta
  • as much as you want grated Parmesan or Pecorino
  • 60 g butter
  • salt
  • pepper

Equipment

frying panmoldoventart panforksauté pan

Tips

  • You can eat the quiche hot, warm, or cold with a little salad.
  • You know it's cooked when the dough comes off the pan.
  • Don't forget a little punch of Parmesan cheese on top.
  • Prick the pastry with a fork to prevent it from swelling during cooking.
  • Butter a tart pan and cover it with shortcrust pastry.