Spinach Quiche

Spinach Quiche


8 people made this

The base of this quiche can be baked ahead of time. Place spinach and cream mixture on top 30 minutes before serving and bake until done.

Lynn Lewis and Joachim Wahnschaffe

Serves: 6 

  • 1 2/3 cups (200g) plain flour
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 2/3 cup (115g) butter
  • 1/3 cup (90g) sour cream
  • 1/2 cup (125ml) cream
  • 3 eggs and 1 egg white
  • 1/2 cup (55g) grated Parmesan
  • pinch of grated nutmeg
  • 600g frozen leaf spinach, thawed
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons flaked almonds

Preparation:1hour15min  ›  Cook:42min  ›  Ready in:1hour57min 

  1. Use a 26cm spring-form tin. Grease tin. Preheat oven to 180 degrees C. Place flour, salt, egg yolk, butter and 2 tablespoons water in a bowl. Knead well; gather into a smooth dough. Shape into a ball, wrap in cling wrap and chill for 30 minutes.
  2. Combine sour cream, cream, eggs, 1/2 egg white, Parmesan and nutmeg. Squeeze spinach out well and chop coarsely.
  3. Roll the dough out on a lightly floured work surface to line tin. Prick pastry base with a fork; line with baking paper and dried beans. Bake for 12 minutes. Remove baking paper and beans.
  4. Brush remaining egg white over the pastry base. Spread chopped spinach, onions and garlic over the base. Pour in the cream mixture and sprinkle with flaked almonds. Bake quiche for 30–35 minutes. Serve hot.

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Reviews (1)


Delicious! I didn't add the nutmeg or almond because I was just pulling things together, but even my picky daughter announced, "Yum!" - 24 Feb 2009

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