Whether for a family meal or dinner party, this tomato, spinach and mozzarella is set to please.
Ingredients and Method
Ingredients
5 Eggs
1/2 pint Whole Milk
60ml Double/Heavy Cream
1/4 tsp Basil
45g Baby Spinach
10 inch Pastry Base
100g Mozzarella, chopped
2 Large Tomatoes
Method
Preheat the oven to 200°C/400°F. Prepare the tomatoes by slicing into ¼ inch round slices and arrange onto a baking tray before dressing with olive oil. Then sprinkle with salt and pepper, add the basil on top and leave them to roast for around 10-12 minutes.
In a mixing bowl, beat the cream, eggs, milk, salt and pepper for 2 minutes until the eggs are light and fluffy.
Roll out your pastry and line it in a greased quiche dish, trimming off the excess pastry edges.
Blind bake the pastry by lining the case with a greaseproof sheet, fill with baking beans and bake for 15-20 mins until browned.
Lower the heat of the oven to 190°C/375°F. After doing so, lightly coat a frying pan with olive oil and add spinach, stirring regularly until wilted.
Remove the spinach from the pan and arrange within the pastry case along with the prepared tomatoes and mozzarella.
Pour in the beaten eggs mixture and fill to the top without letting it spill over the edges. Bake for approximately 40-45 minutes until firm and browned.
Let the quiche cool and rest, then split into quarters and serve with a light salad.
