A 9″ loose tin, parchment paper and a really cheap bag of rice
One roll of shortcrust pastry
300 ml of double cream
4 eggs (medium)
A bag of fresh spinach (best for this recipe as frozen will give too much water)
Ham (enough to cover the base of your cake tin, ham can easily be replaced by bits of chorizo or haloumi if you’re vegetarian)
One small onion
A TBS of olive oil
Pre-heat your oven at 170°c (static oven) 160°c (fan oven)
Start by laying your pastry in your tin. Prick the bottom with a fork, then place your tin in the freezer for a good 5 minutes.
In the meantime, in a pan, fry your onion with the olive oil. Once the onion is soft, add your spinach and cover your pan with a lid, no need to add water or anything, after 2 to 3 minutes lift the lid, the spinach will have wilted by then, stir and leave to the side to cool.
Take your tart out of the freezer, cover the top with parchment paper and add your rice, put your tart in the oven for 10 minutes. After 10 minutes get rid of the parchment and rice on top, put the tart back in the oven and cook for another 5 minutes. Then take out of the oven and cool for 5 minutes.
In a jar, mix your eggs with your double cream, add a bit of pepper and a bit of salt (not too much as the ham is salty).
Start assembling the quiche, (don’t panic if your pastry is still warm at this stage, it doesn’t really matter). Distribute the cooked spinach and onion at the bottom of your quiche, add the ham on top and then pour your egg/cream mix. Add some bits of camembert on top. Pop your quiche back in the oven and let it cook until golden brown on top. (this can take up to 30 minutes depending on your oven).
Let the quiche cool and serve with a lovely rocket salad.
If you are vegetarian, you can easily replace the ham with a good goat cheese for example.
Chef’s tip: in the summer time, if you grow your own herbs, add the flowers of your chives on top of your quiche, thyme flowers work well too.