Cheese & Spinach Quiche

Cook time: 1 hour 4 stars based on 4 reviews

Ingredients

Pastry

• 150g self-rising flour
• 75g butter cut into cubes
• 1 tsp salt
• Cold water to mix

Filling

• 250g Tempo Quarg
• 400g fresh spinach (or frozen), boiled, drained and chopped
• 100g onions, chopped and saute’d
• 100g Shredded mozzarella
• 100ml milk
• 4 eggs, beaten
• 2 Tbls grated Parmesan
• 1 tsp freshly squeezed lemon juice
• Salt and black pepper

Preparation

Pre-heat oven to 180 C.

Pastry

1. Mix flour and salt in a large mixing bowl.
2. Add butter and move to a food processor, process till mixture become crumbly.
3. While the food processor running, add the water slowly and until a soft dough forms.
4. Remove from the food processor and roll into a ball
5. Cover with glad wrap and place in the fridge for 5 minutes, then line a 25-cm quiche tin with pastry and prick base all over with a fork then bake for 15 minutes. Remove from oven, brush the pastry with some of the beaten egg and bake for a further 3 minutes and then remove from oven

Filling

1. Beat the Quarg Cheese in a bowl and gradually add the milk, beaten eggs, parmesan cheese and the seasoning
2. Add the spinach and onions into the mixture
3. Pour mixture onto the pastry and bake for 25-35 minutes or until filling is firm and golden in colour