So at work, we were asked to bake some items for a bake sale. I have to say I was a bit nervous, especially after all my talk about loving cooking and food. I'm also not a huge sweet fan, so when my colleague said she was making something savory, I just had to follow suit. Decision decisions, cheese twists, cheese scones, tarts and quiche - my choice was made! Quiche it will be.
To ensure that my quiche would be eaten by at least one person, I asked another colleague what type of quiche he would like. Cheese, onion and spinach were the suggestions. A sprinkle of sundried tomatoes and we are there! And yes, I used pre-made pastry - sorry, I just did not have time to make my own...
Sundried tomato, cheese and spinach quiche
1 packet of rolled pastry
4 sundried tomatoes, finely chopped
2 eggs
250g low fat creme freshCheese of your choice, grated
Spinach, chopped and wilted
Half an onion thinly sliced
Salt and pepper to season
Pinch of parsley
1. Get the pastry out of the fridge and leave for approx half an hour to ensure that it is soft.
2. Preheat the oven to 180 degrees. Roll the pastry out so that it is an inch bigger on every side that your pan.
3. Grease your pan with oil and then carefully put the pastry in the pan, ensuring the pastry reaches the edge of the whole pan. Cut off any excess. Layer with grease proof paper or foil and fill with baking beans. Place in the oven and bake for 10 minutes then leave to cool.
4. In a bowl, mix the sundried tomatoes, eggs, creme fresh, grated cheese and onion. Add the pinch of parsley and salt and pepper to taste.
5. Pour the mixture into the pastry. Cook in the oven for another 20-25 mins (or until set and golden brown on top)
6. Serve hot or cold and with a side salad for a full meal!
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