Spinach quiche

By Hope Malau
29 April 2013

Quiche is so versatile – you could serve this sumptuous spinach quiche for brekkie, lunch or dinner.

spinach quiche

Makes 12 slices Preparation time: 15 min Chilling time: 1 hour Baking time: 35 min

  • 330 ml (1? c) flour
  • pinch of salt
  • 125 ml (½ c) butter
  • 30 ml (2 T) cold water


  • 15 ml (1 T) oil
  • 1 red pepper, chopped
  • 2 garlic cloves, crushed
  • 5 eggs
  • 125 ml (½ c) grated mozzarella cheese
  • 125 ml (½ c) finely chopped spinach
  • 80 ml (? c) cream
  • 30 ml (2 T) grated Parmesan cheese
  • salt and pepper

1 Preheat the oven to 180 °C. Mix the flour, salt and butter with your fingertips until the mixture resembles breadcrumbs. Mix in the water to form a firm dough. Wrap in clingfilm and chill in the fridge for 1 hour.

2 On a lightly floured surface roll out the dough and cut out a circle to line a 20 cm loose-bottom fluted baking tin. Prick the dough with a fork and line with foil. Bake for 10 minutes.

3 Filling: Heat the oil in a small pan over medium heat and sauté the red pepper and garlic. Set aside to cool.

4 Combine the rest of the ingredients and stir in the cooled peppers. Pour into the crust.

5 Bake for 25 minutes or until the middle is set.

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