This quiche recipe hails from my favorite vegetarian restaurant in Canberra: Sesame in Kingston.
You can use kale, Swiss chard or spinach. We usually grow the first two over winter
- and use fresh or what we have frozen (Jane).
You can use kale, Swiss chard or spinach. We usually grow the first two over winter
- and use fresh or what we have frozen (Jane).
Spinach (or kale or chard) Quiche
Pastry
Ingredients 1 cup of plain flour 1 cup of wholemeal flour 1/2 cup (4 oz.) butter Method 1. Put flours and butter into a food processor and process until combined. 2. Poor in enough water to make a stiff dough - about 1/2 cup. 3. Press the dough into a quiche pan - pressing out from the center until it covers the sides and is even all over. I have a large quiche pan and the pastry is just the right amount. Depending on the size of your pie or quiche pan - you might have enough for two. Don't have a food processor? Then rub the butter into the flour the old fashioned way. The original recipe calls for 2 cups of wholemeal flour - but the family prefers half and half. Preheat oven to 350F. |
Spinach Filling
Ingredients
1 brown onion, finely chopped 6 - 8 rashes of bacon, finely chopped (leave out or replace with sliced mushrooms for pure vegetarian) 1 cup of cooked, finely chopped green stuff - spinach, kale or chard. (You can cook fresh or buy frozen. Trick with frozen - defrost and squeeze out the excess water. You'll need to squeeze out excess water from freshly cooked green leaves as well.) 6 - 8 eggs 1 - 2 cups of sour cream - use light if you can 1 cup of chopped feta cheese 1/2 cup of grated parmesan or other tasty grated cheese 1 - 2 teaspoons of nutmeg 1 teaspoon of freshly ground pepper Method 1. Sauté onion and bacon (or ham) until onion is cooked. 2. In large bowl combine remaining ingredients and mix to combine.
3. Add onion and bacon and mix to combine. |
4. Pour quiche mixture into prepared pastry shell.
5. Cook in oven preheated to 350F for about one hour. Top will be nice and brown. 
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