Summer Spinach Quiche

This is a lovely light brunch, lunch or evening dish full of the tastes and colours of summer. A the best bit is… it doesn’t take that long to prepare so you don’t have to miss too much time in the sun.

I use a traditional flan pastry for the base and fill this with fresh wilted spinach, red capiscums and grated cheddar cheese with some grated Jarlsburgh cheese for a delicious bite.

You will need:
1/2 packet of ready made savory pastry or 1/2 quantity of homemade traditional flan pastry
Large bunch of fresh spinach, washed with hard stalks removed and leaves torn
1 Red Capsicum, roughly chopped
50g Button White Mushrooms, wiped and sliced
Splash of Olive Oil
6 Eggs
Milk
Cheddar Cheese
Jarlsburg Cheese (optional)
Seasoning

What to do:
• Roll out the pastry big enough to line the base and sides of your flan tin. Gently, prick the base with a fork, do not push the fork all the way through the pastry.
• Now, you have a couple of options:
1. You can bake the flan case blind, by covering the base with baking beans or uncooked rice, then popping into the oven until the flan begins to colour, approx. 5 min. Remove from oven and take out the beans/rice (you can save these in a jar for next time). This gives a firmer base.
2. You can make the filling and put this straight in to the flan, this gives a softer pastry base.
• Saute the mushrooms and capsicum in a little olive oil, remove from heat and add the torn spinach.
• When the vegetables are cool, put them into the flan case.
• In the saute pan, add the eggs and using a wooden fork whisk gently, until the whites and yolk are combined.
• Add a good splash of milk, don’t over do it or the flan will not set.
• Pour the mixture over the vegetables. Season.
• Cover with grated cheese and pop into the oven until golden brown. Approx. 30mins.
• Let cool slightly before serving with minted new potatoes.

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