Spinach and goat's cheese self-crusting quiche
This self-crusting quiche has no pastry, but still heaps and heaps of flavour! It forms its own crust thanks to a special extra ingredient.
Servings: 6 slices
- 1 tbsp oil
- 4 cloves garlic, minced
- 150 g (~ 5 oz) fresh spinach, roughly chopped
- 8 eggs
- 250 ml (~ 1 cup) single cream
- 115 g (~ 3/4 cup) self-raising flour
- 100 g cheddar cheese, grated (~ 1 cup when grated)
- 1 tsp dried mixed herbs
- 1 tsp salt
- 1 tsp black pepper
- Butter or oil for greasing the cake pan
- 125 g (~ 4 1/2 oz) soft goat’s cheese, crumbled
- ~ 5 cherry tomatoes, halved
- 1 tbsp pine nuts
Heat a dash of oil in a frying pan, and add the garlic and spinach. Cook for a few minutes, over a medium heat, until wilted. Set aside.
In a large mixing bowl, combine the eggs, cream, self-raising flour, and grated cheese. Add the dried herbs and plenty of salt and pepper, and mix thoroughly until the eggs are well mixed in.
Thoroughly grease a springform cake tin (mine measured 8 inches), and pour in the egg mixture. Scatter the garlic spinach on top, along with the crumbled goat's cheese. Poke them down into the egg. Place the halved tomatoes on top, and scatter over the pine nuts.
Bake the self-crusting quiche at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, or until golden brown on top, and fairly firm to the touch. Remove it from the oven, and allow it to cool a little before removing from the cake tin.
Serve hot or cold.
Serving: 1slice | Calories: 385kcal | Carbohydrates: 22.3g | Protein: 20.4g | Fat: 24.3g | Saturated Fat: 11.8g | Cholesterol: 261mg | Sodium: 691mg | Potassium: 520mg | Fiber: 2.2g | Sugar: 3g | Calcium: 268mg | Iron: 4mg