Spinach And Tomato Quiche/Quiche Con Espinaca Y Tomates

Another quiche recipe…


6 Eggs
1 Carton of Double Cream
2 Spring Onions sliced
1 Small Onion sliced

2 Tomatoes, sliced and with seeds removed

1 Bag of Spinach, washed,wilted and squeezed of any excess water 
Upto 3oo grams of Mature Cheddar Cheese grated, or to taste
Salt and Black Pepper to taste


500 grams of Plain Flour/2 Cups of Harina Pan(Yellow Variety)OR other flours, to make your own pastry if gluten free pastry is unavailable.
300 grams of Vegetable Fat such as Trex

100 grams of Margarine
A Pinch of Salt
500 mls of Cold Water-More may be needed(For the Harina Pan Use WARM water)


Fry the two types of onions,until softened. Reserve and allow to cool.
Make the pastry, if you cannot eat wheat, use the Harina Pan. You do this by combining the Harina Pan, Trex and margarine, and rubbing them together until crumbly. Add upto a cup of warm water and combine to make a soft and pliable dough. Roll out and reserve in a baking dish. For the wheat version, follow all the steps and replace the warm water with COLD WATER!

Whisk the eggs for 5 minutes, adding salt(Be careful as the cheese has high salt content!) and black pepper and then add the cream whisk and set aside for a little while, and grate the cheese.

Place the onions at the bottom of the pastry lined dish,whisk the egg and cream mixture once more so that air remains in the mix. This helps to produce a lighter filling for the quiche. Wash and wilt the spinach, by putting the spinach into a hot pan until the leaves go limp. Leave it to cool down a little, and with your hands,  squeeze the water out. Do this at least twice to eliminate a watery quiche. Pour the mixture and then sprinkle the cheese. Heat the oven, to 160 degrees and leave to bake until, golden and the egg mixture has set, and is not runny.This should take around 40 minutes to an hour. Enjoy!


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