Recipe Cherry tomato and spinach quiche : Practical and Delicious

Recipe Cherry tomato and spinach quiche : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Cherry tomato and spinach quiche. You are currently reading Recipe Cherry tomato and spinach quiche : Practical and Delicious. This recipe is the creation of the chef Mary Wills. Recipe Cherry tomato and spinach quiche requires 30m, cook 30m and serve 4. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This moist cherry tomato and spinach quiche is the perfect light lunch on a hot Summer's day.

Ingredients:

13 Ingredients

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  250g cherry tomatoes
  
  
  


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  1 tbsp olive oil
  
  
  


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  Salt
  
  
  


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  150g baby spinach, steamed
  
  
  


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  2 eggs
  
  
  


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  1/2 cup (125ml) cream
  
  
  


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  1/3 cup (30g) grated parmesan
  
  
  



• Pastry



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  2 cups (300g) plain flour
  
  
  


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  125g butter, chilled, cubed
  
  
  


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  Pinch salt
  
  
  


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  1 egg yolk
  
  
  


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  1 tbsp chopped fresh basil
  
  
  


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  1 tbsp chopped fresh continental parsley
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  To make the pastry, process the flour, butter and salt until fine crumbs form. Add the egg yolk, herbs and 3 tablespoons water and process until it comes together. Knead until smooth. Cover with plastic wrap and refrigerate for 10 minutes.
  
  
  


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  Step 2
  
  
  
  
  Roll the pastry out on a lightly floured surface and use it to line a 35cm x 11cm rectangle flan tin with removable base. Trim the edge. Refrigerate for 30 minutes.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Place the tomatoes on the tray, drizzle with the oil and sprinkle with salt. Roast for 15 minutes. Set aside to cool.
  
  
  


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  Step 4
  
  
  
  
  Line the base of a tray with non-stick baking paper and fill with rice or baking beans. Place on the tray and bake for 15 minutes. Remove paper and rice.
  
  
  


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  Step 5
  
  
  
  
  Line pastry with steamed spinach and tomatoes. Whisk eggs and cream together. Pour over the filling. Sprinkle over the parmesan. Bake until just set.
  
  
  

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