Spinach Quiche - a2 Milk™

Spinach Quiche

Delicious served hot or cold, quiche is perfect enjoyed at any meal time and no picnic is complete without it. The humble quiche is often overlooked, but it’s such a versatile option that it shouldn’t be ignored any longer!

Our delicious quiche recipe is made with a2 Milk™ so it only naturally contains the A2 protein and to make this is the ultimate go-to recipe that the whole family can enjoy, we’ve made sure it’s gluten-free too!

Once you’ve made the gluten-free pastry base, it’s time to get creative and combine some of your favourite ingredients. This particular recipe includes 3 of your five a day (mushrooms, spring onions and spinach) but any ingredient can be switched in or out to suit your families tastes!

Why not serve up a slice of this delicious quiche with some seasoned new potatoes and a fresh crisp salad.

Ingredients

  • 200g gluten free flour
  • 100g cold dairy free butter
  • 5tsp herbes de provence
  • 3tbs ice cold water
  • 1tbsp olive oil
  • 200g mushrooms sliced
  • 4 spring onions scallion sliced
  • 200g chopped frozen spinach thawed and drained of all liquid
  • 200mls Fresh Whole or Semi-Skimmed a2 Milk™
  • 3 eggs
  • Salt
  • 5tsp ground nutmeg

Directions

  • Add the flour, butter, herbs and pulse in a food processor to a breadcrumbs consistency.
  • Keep pulsing and add the iced water to bring the pastry together in a ball.
  • Remove the pastry, wrap it in some cling film and keep in the fridge for 30 mins.
  • Preheat the oven to fan assisted 160°C /180°C/350°F/gas 4. Lightly grease a 28cm baking dish and set aside.
  • Roll out the pastry to about a 0.5 cm thickness and line the prepared dish with the pastry. Fix any holes with pastry offcuts and prick the bottom of the pastry with a fork.
  • Place a layer of foil on the pastry and weight this down with some baking beans and bake blind for 15 mins.
  • Remove pastry from the oven, remove the baking beans and foil and bake for a further 5 mins.
  • Whilst the pastry is baking heat the oil in a frying pan and sauté the mushroom for about 5 mins.
  • Then add in the spring onions and cook for a further min and switch off and mix in the defrosted spinach.
  • Make the quiche filling by mixing together the a2 Milk™, eggs, salt and nutmeg in a jug.
  • Add the veggie filling into the pastry, top with the egg mix and bake for 30-35 mins or until golden and lightly set.

 

Recipe Source:

By Bintu
Recipe courtesy of Recipes From a Pantry

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