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Spinach and Pinenut Quiche

Makes 1 quiche

This substantial quiche can be served hot or cold.

Free from Soya, Nuts
Vegetarian, Without crystal sugar


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  1. Rub a little butter around your pie dish or tart tin.
  2. Put the flour and butter into a large bowl.
  3. Use a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
  4. Stir in the water.
  5. Using your hands, gather the mix together to form a smooth ball of pastry dough.
  6. Put the dough on a floured surface, or between two pieces of cling film, and roll it into a 30cm/12” circle.
  7. Lift the pastry into the prepared dish or simply press it into the dish using your fingers.
  8. Cut away any pastry that hangs over the edge of your dish.


  1. Pre-heat the oven.
  2. Cook the spinach until it is wilted then remove from the heat.
  3. Break the eggs into a mixing bowl, add the cream and beat until combined.
  4. Add the spinach, salt and pepper and mix well.
  5. Pour the mixture into the pastry case.
  6. Scatter the pinenuts over the surface.
  7. Bake for 20 minutes then reduce the oven temperature to Fan 150°C, 325°F, Gas 3 and bake for 20 minutes.


22cm/9” round baking dish or tart tin


190°C, Fan 170°C, 375°F, Gas 5 for 20 minutes + 170°C, Fan 150°C, 325°F, Gas 3 for 20 minutes

Cooking time

40 minutes

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