Spinach and Pine Nut Quiche

23cm/9” round baking dish or tart tin, pastry blender and 2 x mixing bowls

PASTRY
200g Doves Farm Organic Plain White Flour
pinch of salt
100g butter
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

190°C, Fan 170°C, 375°F, Gas 5

Pastry

1. Pre-heat the oven.
2. Rub a little butter around the inside of 23cm/9” round baking dish or tart tin.
3. Put the flour and a pinch of salt into a mixing bowl.
4. Chop the butter into small cubes and add them to the bowl.
5. Using a fork or pastry blender, work the butter cubes into the flour until the mixture resembles breadcrumbs.
6. Stir in the water.
7. Using your hands, gather the mix together to form a smooth ball of pastry dough.
8. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
9. 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.
10. 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.