Whilst deliberating what to make for a monthly charity lunch I co-organise at work, my mind went to toasted pine nuts. Spinach then popped into my head, followed by feta. A perfect trio, and what better way to combine them than in a quiche. I hope you agree with me on this.
Hands-on Time inc. Chilling 65 minutes
Baking Time 55 minutes
290g of Rich Shortcrust Pastry
65g Pine nuts
Knob of Unsalted butter
1 Shallot (finely chopped)
250ml Single cream
3 Eggs, medium
20cm Loose bottomed tart/flan tin
Blind baking beads
Large frying pan
Remove the pastry from fridge and unfold the clingfilm.
With the dough still between the clingfilm, roll out into a circle.
Take the tart tin, placing the dough inside to see if it's big enough to line the base and sides.
When you think you've rolled the dough out enough, remove the top layer of clingfilm.
Save the clingfilm, as flat as possible, for later.
Flip the dough over in the tin and adjust so it's centred.
Remove the other piece of clingfilm. Lay this piece on top of the other one you've already reserved.
Gently press the dough into the sides of the tin. If there is any excess dough which you can tear off, do so and roll it into a ball. Use this to help press the dough into the sides.
Take a sharp knife, run around the edge of the tin, cutting off any excess dough.
Lay the clingfilm you saved earlier over the dough, gently pressing down so it's touching all of the sides.
Place the tin in the fridge to chill for at least 30 minutes.
Preheat the oven to 180°C/160°C(Fan)/350°F/Gas mark 4.
Remove the tin from the fridge.
Place your baking beads into the tin, on top of the clingfilm. I use a mixture of old rice and baking beads. I find the rice gets into the nooks and crannies better, and the beads ensure the pastry doesn't puff up.
Fold the edges of the clingfilm inwards.
Blind bake for 15 minutes.
Remove the tin from the oven when the time is up.
Carefully pick up the corners of the clingfilm and remove.
Prick the bottom of the pastry with the knife and return to the oven for a further 10 minutes.
Once baked, leave the the case to cool in the tin.
Lower the oven to 160°C/140°C (Fan)/325°F/Gas mark 3.
If you prefer to save time, you can get on with the filling whilst the pastry case is blind baking.
Place the frying pan over a medium heat.
When it has heated up, add the pine nuts and shake the pan every 20 seconds until they're golden all over, before tipping them out into a small bowl, leaving to cool.
Return the pan to the heat.
Add the knob of butter along with the shallots, stirring occasionally until golden.
This should take a couple of minutes.
Add the spinach and stir until wilted and a dark green.
Remove the pan from the heat and allow to cool.
Add the cream and eggs to the large bowl and lightly whisk until combined. Season and whisk again.
Sprinkle half of the pine nuts over the pastry base, followed by 50g of the feta which is best crumbled into small pieces.
Scatter the spinach and shallots evenly on top.
Pour the egg mixture over the spinach.
Crumble over the remaining feta followed by the rest of the pine nuts.
Bake for 30 minutes until gloriously golden.
Serve warm or cold!