Spinach, Shallots and Stilton Quiche

Course: French Kitchen, Main Food Recipes, Pastry Recipes


Prep time


Cooking time






  • 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


  • 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.