Ingredients:

  • 6 Large Eggs
  • 1 cup Single Cream (or Half-and-Half), full-fat
  • 1/2 cup Whole Milk
  • 1 teaspoon Fine sea salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • Pinch Freshly grated Nutmeg
  • 10 oz Frozen Spinach, thawed, thoroughly drained and squeezed dry
  • 1/2 cup jarred Roasted Red Peppers, drained and diced finely
  • 4 oz Goat Cheese, crumbled
  • 1/2 cup Gruyère or Mature Cheddar, grated
  • 1 tablespoon Olive Oil
  • 1 Shallot or Small Onion, finely diced

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease your 9-inch pie dish or springform tin with butter or cooking spray. If using a springform, line the bottom with baking parchment to prevent leaks.
  2. Heat the olive oil in a frying pan over medium heat. Sauté the diced shallots/onion until softened and translucent (about 3 minutes). Set aside to cool slightly.
  3. Place the thawed spinach into a clean tea towel or a triple layer of strong kitchen paper. Crucially, squeeze out as much moisture as possible to prevent a watery quiche.
  4. In a medium bowl, combine the thoroughly dried spinach, sautéed shallots, diced roasted red pepper, and three-quarters of the grated Gruyère/Cheddar. Mix well.
  5. In the large mixing bowl, briskly whisk the eggs until they are frothy and pale yellow (about 1 minute).
  6. Slowly whisk in the single cream (half-and-half) and whole milk until just combined. Add the salt, pepper, and nutmeg. Whisk for 30 seconds until completely uniform.
  7. Scatter the filling mixture (spinach, peppers, cheese) evenly across the base of the prepared pie dish. Ensure the filling is level.
  8. Slowly pour the egg and cream custard mixture over the filling. Give the dish a gentle shake to ensure the custard seeps into all crevices.
  9. Sprinkle the crumbled goat cheese and the remaining grated Gruyère/Cheddar over the top.
  10. Bake in the preheated oven for 40 to 45 minutes.
  11. Test for doneness: The quiche is ready when the edges are set, the top is lightly golden, and a knife inserted near the centre comes out mostly clean. The very centre should have a slight, gentle wobble.
  12. Remove from the oven and allow to cool on a wire rack for at least 15–20 minutes before slicing. This resting time is vital for the custard to fully set.