Recipe: Yummy Four Cheese & Spinach Quiche

Four Cheese & Spinach Quiche.

You can have Four Cheese & Spinach Quiche using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Four Cheese & Spinach Quiche

1. Prepare 225 g of plain flour.
2. You need 100 g of butter, diced.
3. You need 1 of egg.
4. Prepare 2-3 tbsp of water.
5. You need 160 g of baby spinach.
6. You need 100 g of Roquefort cheese, diced.
7. Prepare 100 g of mature cheddar, grated.
8. You need 100 g of red Leicester cheese, grated.
9. Prepare 100 g of goats cheese, diced.
10. You need 5 of eggs.
11. Prepare 150 mls of double cream.
12. You need of Salt and pepper.

Four Cheese & Spinach Quiche instructions

1. Pre-heat the oven to 190 C and generously grease a deep spring-formed cake tin with butter..
2. Pastry – add the plain flour and butter to a food processor and pulse until it forms breadcrumbs (or rub in by hand if you don't have a food processor). Then add the water and the egg, and pulse to bring it together into a ball. Rest in the fridge, covered in clingfilm for ten minutes..
3. In a frying pan, dry fry the spinach until wilted. Allow it to cool on a plate then use your hands to squeeze out the extra liquid..
4. Roll the pastry out reasonably thinly and use it to line your tin. I pressed the pastry up the sides a bit, and I leave it fairly uneven because I like it to look a bit rustic..
5. Prick the base of the pastry with a fork and blind bake it for ten minutes in the oven. Use baking beans to weigh the pastry base down if you have some. I didn't and I chanced it, I was lucky that the base didn't bubble up!.
6. Spread the cooled spinach over the base of the part baked casing. then add a layer of half of the cheese over the spinach..
7. In a separate bowl, whisk together the eggs, cream, most of the remaining cheese (apart from a small handful of the grated cheeses) and a good twist of salt and pepper. Pour this mixture into the pastry case. Top with the remaining cheese and more salt and pepper..
8. Bake for 45-50 minutes, until the top is set and golden. Allow the quiche to cool completely in the tin, sitting on a wire rack. Then when cool, carefully push it up from the base to remove. Use a pallet knife to remove it from the base..

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