Rub a little butter around a 20cm/8” round baking dish or tart tin and pre-heat the oven.
Put the flour and butter into a large bowl.
Using a fork or a pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
Stir in 3-4 spoons of water.
Using your hands, gather the mix together to form a smooth ball of pastry dough.
Put the dough on a floured surface, and roll it into a 25cm/10” circle.
Lift the pastry into the prepared dish or simply press it into the dish using your fingers.
Cut away any pastry that hangs over the edge of your dish.
Cut the cheese into 1cm/⅜” cubes.
Put the eggs into a mixing bowl and beat well.
Add the cheese and season with salt and pepper.
Stir in the cold cooked spinach.
Pour the mixture into the pastry case.
Bake for 30-35 minutes.
20cm/8” round baking dish or tart tin, pastry blender and mixing bowl
180°C, Fan 160°C, 350°F, Gas 4
Brilliant delicious recipe which has worked every time I've made it for my daughter who has many food allergies.
I don't roll out the pastry but gently press it into a baking tray with a removable base so it's easier to cut. This keeps well in the fridge and can also be eaten cold the next day.
By Ms Yoda Christou
03 Dec 2014
This recipe was really simple and worked brilliantly. I did need to add quite a lot more water to the pastry dough (approx. 2 tbps in total) than the recipe says, but it was a gluten free flour. Didn't have any spinach, so used green beans and cherry tomatoes instead, and quiche was great flavour and really light. Thanks!