We love a good quiche at Her.ie and on these cold autumn evenings, we think they are the perfect treat to soothe the chill. Although pastry can be time consuming, blitz it up the night before to make for a quick and easy assembly.
Ingredients
225g flour
135g butter
One teaspoon salt
One red pepper (diced)
One bag of spinach
100g feta cheese
80g cheddar cheese (grated)
Six large eggs (65g each)
100mls light milk
Ground pepper
Method
Place the flour, butter and salt into a large bowl and rub together until the mixture is crumb-like.
Gradually add three to four tablespoons of water until the pastry dough comes together into a ball.
Wrap the dough in cling film and place in the fridge for 30 minutes to One hour.
Preheat the oven to 180 degrees C and prepare a tart tin.
When the pastry is finished chilling in the fridge, sprinkle your counter top and rolling pin with flour and roll out the dough until it is one centimetre thick.
Place into your tart dish. Be sure not to stretch the pastry to fit your tin.
Blind bake for about 20 minutes.
While the pastries is blind baking, mix together the eggs and milk in a large bowl and season with salt and pepper.
After 25 minutes, remove the tin from the oven and pour the egg mixture along with spinach and peppers into the dish.
Finish by distributing the cheddar and feta onto the top of the quiche.
Bake for 30 minutes and serve.
Her.ie’s delicious autumn quiche
