Spinach and cheddar quiche




1 round ready-made puff pastry
150g spinach (Emborg)
150g grilled eggplant
3 eggs
1 tub plant double cream (Elmlea)
Salt & pepper
A dash of ground nutmeg
200g edam cheese (Emborg)


Open the dough on your quiche baking pan.
Press the dough firmly against the border of the dish, and discard the overlapping dough.
Prick the dough with a fork all over the bottom and freeze for 30 minutes.
In the meantime preheat the oven to 180°c.
After 30 minutes in the freezer, place some baking paper on top of the dough (I like to wet it to fit better) and fill the quiche dish with beans, rice or porcelain beads to prevent it from puffing up.
Bake for apple minutes and discard the paper and weights.
Continue to bake for another 10 minutes, or until the dough starts turning nicely brown.
While the crust is baking, prepare the filling but whisking up the eggs with the cream, and add the chopped vegetables. Finish it off with a pinch of nutmeg and salt and pepper.
When the crust is ready, take it out of the oven and grate the cheese all over the bottom, followed by the cream mixture.
Finish it off with some sliced cherry tomatoes and bake until it’s nicely browned and set.
This should take around half an hour.
When it’s baked, leave it cooling off on a baking rack for at least 20 minutes.
Can be served warm or cold.

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