It has been a while since I shared a recipe and since I am not finding the time to make something new, I decided to share an old recipe of mine. My all time favourite spinach and corn quiche.
The next time I make it, I will take proper pictures but for now excuse the not so great pictures. Quiche is a savoury, open-faced pie with a filling of savoury egg based custard with cheese, meat, seafood, or vegetables. Quiches can be served warm or cold. I prefer it warm though.
Ingredients– (Serves 7-8)
For Shortcrust pastry:
- Flour- 150 grams (1 cup and 3 tablespoons)
- Butter- 80 grams (cold); cubed
- Ice cold water- 2 to 3 tablespoons
- Salt- a pinch
- Spinach – 2 cups of the leaves
- American sweet corn kernels- ¾ cup
- Eggs- 3
- Single Cream- 1 1/4 cups or 300 ml
- Full fat Milk- ¾ cup
- Cheddar cheese- ½ cup; grated
- Salt- to taste
- Crack black pepper- to taste
- Chopped parsley- 1 tsp
- Nutmeg- a pinch
For the pastry:
Sift the flour and salt into a clean, dry bowl. Add the cold cubed butter and rub it into the flour with the tips of your fingers until you get a coarse and crumbly mixture. This mixture can be brought together to an extent.
Add the cold water little by little and bring it together to form a ball of dough. Note- the amount of water may vary with the temperature and humidity of the surroundings. Cover it with cling film and refrigerate for minimum 30 minutes. Preferably keep it for an hour.
After about an hour, remove the chilled pastry and roll it out to almost 1/8 inch thick. Keep the dough between two parchment papers and roll it out. This will help to save the extra flour and time which you will otherwise spend on it. Make sure you roll it out a little bigger than the size of the tin. Preheat the oven to 180° C. Dust a 21 or 22 cm tart tin with flour and line a tart shell with the rolled pastry. Once you flip the pastry onto the tin, release it from the top and press the base to make sure it has stuck and then trim off the excess pastry with a sharp knife and crimp the sides to make it look good. If in case you have any torn places just do some patch up work with some extra pastry and you wont even know the difference.
Prick the base with a fork, keep a parchment paper on it and fill it with baking weights or any dry beans like chickpeas, kidney beans (rajma) etc. Make sure you fill the beans or weights till the top. Blind bake this for 10–15 minutes. Remove the beans along with the paper and bake for a further 10-15 minutes or until the pastry is light golden and crisp. Remove the tart and let it cool for a while. Meanwhile make the filling.
Preheat oven to 180° C. Blanch the spinach leaves in boiling water for 2 minutes and then put them in ice water. This process is called “shocking” and it helps to retain the colour of the spinach and also helps to prevent over cooking. Remove it from the cold water, squeeze out the excess water and chop it roughly. Cook the corn kernels till they are juicy and bright yellow in colour. Drain them well and set aside.
In another bowl beat the eggs till light and pale. Add in the cream, milk and mix. Add salt, pepper, nutmeg and parsley. Add in the grated cheddar cheese, chopped spinach and corn kernels and mix. Taste it if you can and add more pepper or salt if needed.
Pour the filling into the cooled tart and bake for 25 – 30 minutes or until the centre has set.
For checking, just insert a thin sharp knife and it should come out clean without any egg mixture sticking go it. Cool it for 15-20 minutes and serve slightly warm.