Spinach Quiche

An easy summer meal or a delicious lunch box item to get you through the day.

Ingredients

• 185g plain flour
• 100g butter, chilled, cubed
• 1 egg
• 1 Tbsp chilled water
• 2 teaspoons olive oil
• 1 onion, finely chopped
• 125g canned corn
• 185g frozen spinach
• 4 eggs
• 3/4 cup (185ml) cream
• 1/2 cup (125ml) milk
• 1/3 cup (30g) shredded tasty cheese

Directions

1. For pastry: Preheat the oven to 200°C, mix flour, butter in a food processor until mixture combines and crumbs. Add egg and water, process until mixture comes together. Flour surface, knead until smooth. Refrigerate covered for 20 minutes.
2. Filling: In a frying pan heat oil, saute onions. Once onions are coloured add the corn and heat through (about 1-2 minutes). Add the spinach and cook through. Take off the heat and cool.
3. Pastry: Take the pastry out of the fridge and roll out between 2 sheets of baking paper and place in 25cm (base), 3cm deep fluted loose-bottomed flan. Refrigerate for 30 minutes.
4. Filling: In a separate bowl add the eggs, cream, milk and cheese and whisk together.
5. Pastry: bake the pastry blind for 10min, remove from the oven, add the spinach filling and pour the liquid filling over the top and continue to bake for a further 30-40min.