Spinach and Cheese Quiche recipe


  • Whole wheat flour – 175 gms
  • Pinch of salt
  • Lard – 40 gms
  • Butter – 40 gms
  • Iced water – 2 TableSpoon

Filling Ingredients

  • Fresh spinach leaves- 450 gms
  • Cottage cheese – 100 gms
  • Eggs, beaten - 2
  • Single cream – 75 ml
  • Parmesan cheese, grated – 4 tbsp
  • Salt – to taste
  • Freshly ground black pepper

Preparation Method

    Preparation Time - 30 minutes | Cooking Time - 25 minutes + standing

    Microwave Setting - Full – 100%, Defrost – 30%

  1. Mix the flour with the salt in a bowl. Rub in the fats until the mixture resembles fine breadcrumbs. Add the water and bind together to a firm but pliable dough.
  2. Roll out the pastry on a lightly floured surface to a round large enough to line a 20cm (8 inch) dish. Cut the excess pastry away, leaving a 5mm (¼ inch) 'collar' above the dish to allow for any shrinkage. Prick the base and sides well with a fork.
  3. Place a double thickness layer of paper towel over the base, easing it into position round the edges.
  4. Cook on full (100%) power for 3½ minutes, giving the dish a quarter turn every 1 minute. Remove the paper and cook for a further 1½ minutes.
  5. Place the spinach in a bowl, cover and cook for 5-7 minutes. Drain and chop coarsely.
  6. Mix together the cottage cheese, eggs, cream, Parmesan cheese and salt and pepper to taste.
  7. Stir in the spinach, blending well. Spoon into the flan case and cook on defrost (30%) power for 14—16 minutes, giving the dish a quarter turn every 3 minutes.
  8. Allow to stand for 10-15 minutes. The filling should set completely during this time.