Spinach Quiche
The rescue tart for weekdays: spinach, cream cheese, eggs and cream, all blended together, on a ready-made pastry base. Quick, cheap and generous, it works as well hot for dinner as cold in tomorrow's lunchbox.
The spinach has to be squeezed, not drained. Cooked, it holds a surprising amount of water, and that water ends up in the filling: the quiche comes out watery and never sets. Press it with your hands until nothing more comes out. For 250 g of cooked spinach you need around 800 g of fresh.
If you feel like making the pastry, the homemade version of the same idea is the asparagus quiche: the same filling of egg, cream and cheese, a different vegetable.
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Ingredients
- 250 g spinach, cooked and thoroughly squeezed
- 100 g cream cheese
- 3 eggs
- 100 ml pouring cream
- Salt and pepper
- 1 ready-made shortcrust pastry base
- Grated cheese
Method
- 1
Squeeze the cooked spinach thoroughly with your hands, until no more water comes out. Blend it with the eggs, the cream cheese and the cream.
- 2
Season, pour onto the pastry base in the tin and scatter with grated cheese.
- 3
Bake at 180 °C until set, about 35 minutes.