A classic recipe made easy! This Tomato and Spinach Quiche is perfect for a light lunch or dinner. Try my recipe complete with a video and make perfect quiches every time.
Making quiches and tarts can seem like a daunting task. So many ingredients, so much patience and so much effort! But at the end when I ask myself if this was even worth it, the answer is always -YES. Quiche is a classic french savoury tart topped with just about anything from mushrooms, bacon, ham, peppers and in this case cherry tomatoes and spinach with a hint of basil leaves. The tart is also filled with a custard made of eggs, milk and cream, which is what keep the toppings together and gives a strong structure to the quiche. I absolutely love a fresh quiche with coffee for a light meal, but it can easily be adapted and had for breakfast.
The most important part about any quiche is it’s crust. The pastry should turn golden and crumbly on baking, but shouldn’t become soggy at the bottom. A classic recipe is flour + cold butter + chilled water, but I like to add a little caster sugar to it too. I feel like it helps achieve a deeper gold colour. The most important thing here though is the temperature of the butter. The butter should be rock hard and stone cold. Colder the better. Don’t take chances and freeze it 30 minutes before you start baking. Once you add it to the flour, you just rub it with your fingertips through the flour. It takes a little time so if you’re in a real hurry, just pulse it in a food processor. To get the mixture together you add a little chilled water (only chilled) and form a ball. Wrap it in cling film and refrigerate for an hour. Once that’s done, just roll it out and line your tart tin with it.
For the topping I chose cherry tomatoes, spinach and basil, and I personally feel like it’s a winning combination. Closely followed by mushrooms though. I love how it’s so light and summary! But you can just switch the filling for anything you prefer.
I’ve also made a video for you all ! Check it out here and do subscribe to my new youtube channel! I will love you for it!
- For the Crust:
- All purpose Flour (maida), 1½ cups
- Cold Butter (cubed), ½ cup
- Caster Sugar,1 tablespoon
- Cold Water, ¼ cup
- For the Filling:
- Milk, ½ cup
- Cream, ½ cup
- Eggs, 5
- Salt and Pepper, to taste
- Cheddar Cheese (grated), ½ cup
- Baby Spinach (chopped), ½ cup
- Basil Leaves, a handful
- Ricotta Cheese, ⅓ cup
- Cherry Tomatoes (halved), 1 cup
- Sieve flour in a bowl and add cubed butter to it. Make sure the butter is really cold and not at all soft. Start rubbing them together between your fingertips until the mixture starts to look sand-like. Mix in the sugar.
- Add the water (only half of it at first, you may not require all of it) and start kneading lightly until you form a dough. do not be hard with the dough or you pastry will turn tough.
- Wrap the dough in cling film and refrigerate for an hour.
- In a bowl, mix together milk, cream and eggs. Whisk until they're properly combined. Season with salt and pepper, and set aside.
- Once your dough is done, divide it into two parts and roll each one out to ⅛th of an inch on a floured surface.
- Line the rolled out dough on a greased bottomless tart tin and cut out the excess edges.
- Start by sprinkle some cheddar cheese on the bottom, followed by spinach, basil, ricotta cheese and cherry tomatoes.
- Pour the custard you made in step 4 until the the top. Do not cover the toppings completely.
- Bake them for 25 minutes at 180 degrees Celsius in a preheated oven or until the crust is golden and crispy.
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