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Spinach and Pine Nut Quiche

Makes 1 quiche

With a classic combination of flavours, this spinach and pine nut quiche is delicious either hot or cold and can be served as the centre piece of a meal or cut into slices for a lunchbox or picnic hamper.

Free from Soya, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • PASTRY
  • 200g Doves Farm Organic Plain White Flour
  • 100g butter
  • pinch of salt
  • 6-7 tbsp cold water
  • butter, for dish
  • flour, for dusting
  • SPINACH AND PINE NUT FILLING
  • 250g spinach, cooked
  • 4 eggs
  • 200ml single cream
  • 50g pine nuts
  • salt and pepper

Pastry

  1. Pre-heat the oven.
  2. Rub a little butter around the inside of 23cm/9” round pie dish or tart tin.
  3. Put the flour, butter and a pinch of salt into a mixing bowl.
  4. Use a fork or pastry blender to work the butter into the flour until the mixture resembles breadcrumbs.
  5. Stir in the water.
  6. Using your hands, gather the mix together to form a smooth ball of pastry dough.
  7. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  8. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press it into the baking dish using your fingers.
  9. Cut away any pastry that hangs over the edge of your dish.

Spinach and Pine Nut Filling

  1. Cook the spinach until it is wilted then remove from the heat.
  2. Break the eggs into a mixing bowl, add the cream and beat until combined.
  3. Add the spinach, salt and pepper and mix well.
  4. Pour the mixture into the pastry case.
  5. Scatter the pine nuts over the surface.
  6. Bake for 40-45 minutes.

Equipment

23cm/9” round pie dish or tart tin, pastry blender and mixing bowls

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

40-45 minutes

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Ingredients

Change Quantities:
  • PASTRY
  • 200g Doves Farm Organic Plain White Flour
  • 100g butter
  • pinch of salt
  • 6-7 tbsp cold water
  • butter, for dish
  • flour, for dusting
  • SPINACH AND PINE NUT FILLING
  • 250g spinach, cooked
  • 4 eggs
  • 200ml single cream
  • 50g pine nuts
  • salt and pepper

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