Quiches are great because they collect a vast variety of ingredients to create very unique flavours. They can be intricate or very simple, and always delicious. They're delicious when eaten piping hot but equally as good eaten at room temperature. And like most cakes, they taste even better the day after. This recipe by Gordon Ramsay is similar to the Greek spanakopita, but uses short crust pastry instead of filo.
300g short crust pastry
2 tablespoons olive oil
2 red onions, finely chopped
500g baby spinach leaves
1 large egg
1 egg yolk
200ml double cream
50g toasted pine nuts
4 tablespoons of grated Parmigiano
1. Place the pastry in a round baking tray and refrigerate for 30 minutes.
2. Heat the olive oil in a pan and brown the onions, adding salt and pepper. In a large pan place the spinach leaves on medium heat, letting them cook. Once cooked, place them in a colander and squeeze out the water by pressing down the leaves with a spoon. Let them cool down and then roughly chop them.
3. Place the onions and spinach in a large bowl and add the crumbled feta, the whole egg and additional yolk, the double cream and a sprinkle of black pepper. Mix and then add the pine nuts and parmigiano.
4. Turn on the oven to 200 degrees, place the pastry in the oven covering the bottom with a sheet of tin foil and some dried beans (so that it does not rise). Place it in the oven for 15 to 20 minutes, until the edges of the pastry are almost golden. Remove from the oven, remove the tin foil and beans and pour in the filling, sprinkling some parmigiano over everything.
5. Lower the heat to 170 degrees and cook the quiche for 35 to 40 minutes.
Original recipe by Jamie Oliver