Quiche is one of those dishes that always reminds me of balmy summer evenings spent outside with a glass of wine. It's the perfect summer dish and one that I think I'm going to be making a lot this year. I came up with this vegetable combination because it was what I received in my Abel & Cole box.
Ingredients
I pack of ready-rolled shortcrust pastry
200g spinach, chopped
6 spring onions, chopped
Handful of cherry tomatoes, chopped in half
180g gouda cheese, grated
300ml double cream
Drizzle of olive oil
4 free-range eggs, lightly beaten
Sea salt and freshly ground pepper
Method
1. Scatter the roasted tomatoes and spring onions on a roasting tin, drizzle with olive oil and season lightly with salt and pepper. Cook in the oven for around 40 minutes.
2. Liberally grease a quiche dish with butter. Roll out the ready-made shortcrust pastry and and line the dish. Use a knife to cut off the access. Don't be afraid to patch up the pastry if you accidentally tear it. Cook the pastry according to packet instructions. Once cooked, take out the oven and leave it to one side.
3. Bring a saucepan of water to the boil and lightly season the water with salt. Once it is boiling, drop in the spinach, pop on the lid and turn off the heat. Leave it in there for five minutes. Drain well and squeeze out as much water as you can using a tea towel.
4. Sprinkle half the gouda in the pastry and then layer the tomatoes, spring onion and spinach on top.
5. Whisk together the rest of the cheese, eggs and cream in a large bowl.
6. Pour on top of the veg mixture already in the quiche.
7. Bake the quiche for around 25-30 minutes until a nice colour on top. Serve it warm or eat it at room temperature. It's lovely the next day too!
Let me know on Twitter if you end up making it, I'd love to see some pictures!
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