SPINACH QUICHE

Prep time:20 mins / cooking time: 40 mins / serves: 4-5



PASTRY INGREDIENTS:
● 250 g cold butter, diced
● 480 g flour
● 1 egg yolk, lightly beaten
● 1/4 cup cold water
2 tbsps oil
● 1 yellow onion, diced
● 1 carrot, diced and blanched in hot water
● 300 g spinach, washed and chopped finely
● 100 g chedar cheese

MILK MIXTURE (COMBINED)
● 250 ml milk ● 4 eggs ● 2 tsps salt ● 1/2 tsp pepper


1 Rub butter into flour until it resembles breadcrumbs. Add egg yolk and cold water, a little at a time, mixing until you get a ball of soft dough. Put dough into a plastic bag and leave in refrigerator for at least 30 mins.

2 Heat oil in a pan over medium fire. Stir-fry onions gently till frgrant. Add carrots and stir-fry for 1 min. Add spinach and stir-fry for another minute. Leave to cool.

3 Preheat oven to 180 c and lightly grease two 21-cm quiche pans.

4 Roll out pastry and line quiche pans. Bake blind for 15 mins or until lightly golden in colour. Fill baked quiche pastry with cooked vegetables and cheese.

5 Pour in combined milk mixture and bake for 30 mins or until filling is firm.




TIP: TO"BAKE BLIND",COVER THE UNBAKED PASTRY SHELL WITH BAKING PAPER AND FILL EVENLY WITH DRIED BEANS, SO PASTRY WILL NOT PUFF UP DURING BAKING

BUTTERCUP LUXURY SPREAD WORKS WELL FOR MAKING PASTRY AND IS RICH IN VITAMINS A AND D.