Spinach, Shallots and Stilton Quiche
Course: French Kitchen, Main Food Recipes, Pastry RecipesServings
5
servingsPrep time
20
minutesCooking time
40
minutesCalories
350
kcalIngredients
- For the crust:
180g white plain flour
90g salted butter, diced and at room temperature
50ml lukewarm water
1tbsp dry dill
- For the garnish:
250g spinach
3 garlic cloves, crushed
3 shallots, halved and finely sliced
1 tbsp olive oil
3 eggs
200ml semi-skimmed milk
100g Stilton blue, sliced
1/2 bunch of chives, scissored
Directions
- For the crust:
- Preheat oven to 180*C fan.
- Mix all the ingredients with an electric mixer, with the hook, until you have a nice dough. If it’s very soft, place in the fridge to cool it down and harden it, if it’s fine, roll it on a flour dusted worktop, place it in a pie tin, fork it all over and bake it for at least 15 minutes (until crust starts to be golden).
- Alternatively, you can do it ahead, up to 1 day. In that case, take it out at least 30 minutes before using it (so its soft enough to be rolled).
- For the tart:
- In a non sticky frying pan, heat the olive oil with the shallots and garlic and sauté all for 8 to 10 minutes, on medium heat, until colored and softened. Add in the spinach, with the lid on, for 2 minutes until they reduce well.
- In a jug, whisk the eggs with the milk, season with the chives and salt and pepper.
- Lay the veggies on the crust, pour most of the jug on it, place the slices of Stilton and pour the remaining eggs mix.
- Bake in the oven for 30 minutes and serve warm or luke-warm with a green salad.