shortcrust pastry made with 2 cups (225 g) wholemeal flour (whole grain) to line 23 cm (9 in) flan tin
1 1/2 lb (700 g) spinach
1 tsp (5 ml) chopped rosemary
4 tomatoes
3 eggs
3 egg yolks
425 ml (3/4 pt) 2 cups milk
sea salt
freshly ground black pepper
2 oz (50 g) 1/2 cup grated Gruyere cheese
2 tbsp (30 ml) chopped chives
2 tbsp (30 ml) chopped parsley
1 1/2 lb (700 g) spinach
1 tsp (5 ml) chopped rosemary
4 tomatoes
3 eggs
3 egg yolks
425 ml (3/4 pt) 2 cups milk
sea salt
freshly ground black pepper
2 oz (50 g) 1/2 cup grated Gruyere cheese
2 tbsp (30 ml) chopped chives
2 tbsp (30 ml) chopped parsley
method
1. Heat the oven to 200°c (400°f) gas mark 6 Line the flan tin (quiche pan) with the pastry.
2. Break the stems from the spinach.
3. Put the spinach into a saucepan with the rosemary and only the water that clings to it after washing.
4. Cover it and set it over a low heat for 10 minutes, turning it over once.
5. Drain the spinach well, put it onto a board and chop it finely.
6. Scald, skin and chop the tomatoes.
7. Beat the eggs, yolks and milk together and fold in the spinach, tomatoes, cheese, chives and parsley.
8. Pour this filling into the pastry case and bake the quiche for 40 minutes so the filling is set and golden brown.
2. Break the stems from the spinach.
3. Put the spinach into a saucepan with the rosemary and only the water that clings to it after washing.
4. Cover it and set it over a low heat for 10 minutes, turning it over once.
5. Drain the spinach well, put it onto a board and chop it finely.
6. Scald, skin and chop the tomatoes.
7. Beat the eggs, yolks and milk together and fold in the spinach, tomatoes, cheese, chives and parsley.
8. Pour this filling into the pastry case and bake the quiche for 40 minutes so the filling is set and golden brown.
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