A quick short pastry is topped with a cheesy spinach topping. It's a very simple quiche, but it is full of flavour. Swap the blue cheese for a milder cheese if you prefer.
- 150g self-raising flour
- 100g butter
- Up to 50ml water
- 3 eggs
- 500g bag spinach leaves
- 2 cloves of garlic
- 100g grated strong cheddar cheese
- 50g blue cheese
- Salt and pepper
- 50ml milk
Mix together the flour and butter and rub together to form crumbs. Add enough water to make the dough come together, but no more than that.
Roll the pastry out to fit a quiche tin. Press the pastry into the tin and into the corners, cover with parchment paper then baking beans then cook in a 190C oven for 10 minutes.
Wash the spinach and crush the garlic cloves. Beat the eggs and mix with the cheddar cheese, salt and pepper. Put the garlic and spinach over the bottom of the prepared pastry case, crumble the blue cheese over the spinach, then pour the egg mixture over the prepared pastry case.
Cook for 45 minutes to 1 hour, or until the top is set.