Spinach and cherry tomato quiche (a recipe)
January 09, 2013
I'm not stupid, I realise how easy quiche is to make and that there are 100 million recipes on the internet. This used to be one of them. Unfortunately, despite having altered the ever-loving crap out of it (the original has less eggs, less cheese and ingredients like caramelised onions and some kind of sausage to name a few of the changes I made) I can't actually remember how to make it unless I'm staring at the original recipe. At least now I'll be able to look at my own blog instead of trying to remember what the quiche I'm not making is called and googling it. It's also really, really, really good, you should try it.
Vegetarian Baseless Quiche.
1 1/2 cups of milk
1/2 cup of self-raising flour
1 1/2 cups of grated tasty cheese
1 tub of cherry or grape tomatoes
1 packet of frozen spinach (approx 250g but it doesn't have to be exact), thawed.
salt and pepper to taste
Preheat oven to 180 degrees celsius (355 degrees fahrenheit).
Get your quiche dish ready. Mine is a 4cm deep, 24 cm ovenproof fluted ceramic quiche dish that does not seem to need to be greased.
Whisk together eggs, milk and flour in a bowl until there are no lumps.
Squeeze all the water out of your thawed spinach over the sink and add the spinach to the egg mixture.
Quarter your cherry or grape tomatoes and add them to the mixture too.
Add the cheese, salt and pepper and stir until everything is combined.
Pour into the quiche dish and cook in oven for 40 mins.
Leave to stand for 5 mins before serving.