Recipe Index

Ingredients

• 8 oz plain flour, plus extra for dusting
• 6 oz cold butter, cubed
• 1 free-range egg, beaten
• 2 onions, quartered, then halve each quarter lenghtways
• 7 oz baby courgettes, halved lengthways
• 9½ oz spinach
• 1-2 tbsp olive oil
• 10 fl oz double cream
• 4 free-range eggs
• 6½ oz gruyère cheese (or vegetarian alternative), grated
• salt and freshly ground black pepper

Method

1. Pulse the flour and cold cubed butter in a food processor to a breadcrumb texture, or rub them together by hand, then add the beaten egg and 1 tablespoon cold water and bring a dough together.
2. Roll the dough out on a cold, floured surface to about ⅛ inch thick, line the tart tin with it leaving a generous edge for shrinkage, and prick the base and sides with a fork.
3. Chill the lined tin in the fridge, then heat the oven to 350°F.
4. Line the cold pastry with baking paper and baking beans, bake it for 10 minutes, remove the beans and paper, and bake it for 10 to 15 minutes more before letting the case cool.
5. Raise the oven to 400°F, toss the onion wedges and halved courgettes in a bag with the olive oil and generous salt and pepper, and tip them onto a large baking tray.
6. Roast the vegetables for 30 to 40 minutes, turning them halfway, until tender and golden-brown, then lower the oven back to 350°F.
7. Wilt the spinach in a wide lidded pan with a small amount of boiling water for 5 minutes off the heat, drain it, cool it, and squeeze it as dry as possible in a clean tea towel before chopping it.
8. Whisk the double cream with the four eggs for the filling while the vegetables finish.
9. Scatter cheese over the base of the pastry case, pile in the roasted vegetables and spinach evenly, and pour the cream mixture over the top.
10. Bake the quiche for 25 to 35 minutes until the filling sets and the top turns golden-brown, cool it slightly, and serve it warm out of the tin.

Prep: 1 h · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data