A quiche with salad can be a great summer meal and this one is quick and easy to make. I have chosen spinach for the quiche as it is in season.
I have made the quiche with ingredients such as cottage cheese and yogurt, instead of cream or crème fraiche, as this can help reduce the saturated fat content. I have used a strong cheddar although you can also substitute Stilton for Cheddar for a change.
The pastry is easy and quick to make and I have added a small quantity of wholemeal flour for added flavour and fibre. A salad with an olive oil and lemon dressing makes a tasty side dish. Enjoy your meal.
Preheat the oven to 200C/400F/Gas mark 6.
Rub the butter into the flour. Stir in enough cold water to form dough and knead lightly on a floured surface.
Roll out the pastry and line a flan dish. Press firmly into the tin and prick with a fork. Bake for about 10 minutes, until the pastry is firm but still pale. Remove from the oven and reduce the temperature to 180C/350F/Gas mark 4.
Slice the onion. Wash and cook spinach in boiling water for 2-4 minutes, drain.
Beat the eggs, cottage cheese, yogurt and grated cheese. Season and stir in the cooked spinach and onion and pour mixture into pastry case. Place a couple of slices of tomatoes on top.
Bake for 25-30 minutes until golden.
Faye Baxter of Ingredients4Health is a nutritionist and tutor based in Earls Barton.
125g butter or margarine
200g plain flour
50g plain wholemeal flour
For the filling:
1 bag spinach
1 onion, sliced
1 egg, beaten
250g cottage cheese
40g grated cheese
Salt and pepper