How to make it

  • Pre-heat oven to 180 C.
  • Pastry:
  • Sift the flour and salt into a large mixing bowl.
  • Add butter and Transfer to a food processor and process till mixture resembles breadcrumbs.
  • With the processor running, add the water little by little till a soft dough forms.
  • Remove to a floured surface, roll into a ball.
  • Cover with cling film and place in refrigerator to chill for 20 minutes, before rolling out.
  • Line a 25-cm quiche tin with pastry and prick base all over with a fork.
  • Bake for 15 minutes.
  • Remove from oven, brush pastry case with beaten egg and bake for a further 5 minutes.
  • Remove from oven and set aside.
  • Filling:
  • Drain spinach leaves thoroughly. Place them in a saucepan together with the butter and some salt and pepper. Cover and cook for about 7 minutes, stirring occasionally until the spinach is limp but colour is still bright.
  • Drain thoroughly, pressing out excess liquid.
  • Beat Cream Cheese in a bowl and gradually add the milk, beaten eggs, parmesan cheese and the seasoning.
  • Chop up drained spinach and stir into cream mixture, adding lemon juice and more seasoning if needed.
  • Pour mixture into pastry casing and bake for 35 minutes or until filling is firm and golden in colour.

Reviews & Comments 4

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  • leonora5 13 years ago
    Fantastic photo - will try this great recipe!
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    " It was excellent "
    choclytcandy ate it and said...
    wow--this sounds really good.
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  • wynnebaer 14 years ago
    Sounds wonderful...Thanks..:)
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    " It was excellent "
    chefmeow ate it and said...
    This looks beautiful and sounds fantastic. Great post and a high 5. Yummers.
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