Spinach Quiche

Have you ever misguidedly bought a bag of frozen spinach, only to bung in the freezer, in the hope it will be easy to add to meals? Except of course it isn’t, because the older, tougher frozen leaves are just not as good as fresh baby spinach. Perhaps it’s the stuff I’m buying, but if you have some sad frozen leaves lurking in your freezer, this is a very good way to turn in it into a much more delicious spinach quiche (cheese makes everything better, as well all know).

I used this recipe from Smitten Kitchen, jiggled around a bit to suit English ingredients. And the pastry recipe recommended is spot on. I used t0 hate making pastry until I realised it is so much better behaved if you make it in the food processor so that the butter and flour is really well combined. Once you’ve done that it is so much simpler to roll out and line a tin. Make the full quantity, divide in two and put one half back in the freezer so you can make this quiche again when you realise how good it is. You’ll thank me later.

PS – you really go want to let the spinach thaw, and then press as much water out as you can. I gave it some really hard squeezes with my hands which while cold, was effective. Using a potato rice would no doubt would work just was well without the risk of frozen fingers.

Spinach Quiche

Spinach Quiche

Ingredients

  • 300g flour
  • 150g cold butter
  • Pinch salt
  • 85g cream cheese
  • 1/3 cup double cream
  • 3 eggs
  • 280g frozen spinach, thawed and chopped
  • 100g cheddar, grated
  • 4 spring onions, finely sliced

Instructions

  • To make the pastry, pop your flour and cold butter in a food processor along with the salt and pulse until combined. Add in enough ice cold water to bind it together into a large round, then divide the dough in half. Pop half in the freezer for another time, and then press the other half into a 9 inch quiche disk. Blind bake this for 10 mins at 200C.
  • To make the filling, beat the cream cheese along with the eggs and cream until smooth. Mix in the spinach, spring onions and some salt and pepper before pouring into the tart base. Bake for 25 minutes until set and turning golden brown.
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    http://www.persephone-h.co.uk/2017/01/spinach-quiche/

    Brunch | Chorizo and Potato Hash

    Chorizo potato hash: simple and easy for a weekend brunch

    It’s all been a bit quiet over here, hasn’t it? The past week has been a total whirlwind of coming back to reality post-engagement, far too much celebratory prosecco, and feeling pretty rotten thanks to a winter cold. We spent Friday night’s celebrating our engagement with friends: I don’t know how many bottles were drunk in the end (since I crashed out at 1am and J did the tidying), but my sore head the next morning suggests quite a few. 

    So between that and being under the weather, this weekend has been something a write-off. Minor successes though: the Christmas shopping has commenced, we’ve seen our likely wedding venue (!) and this chorizo and potato hash was whipped up for Sunday lunchtime.

    It’s chief advantages: lots of carbohydrates, chorizo to add flavour without having to chase down extra ingredients, and spinach for some green goodness after you’ve spent the last week eating a lot of beige food. Also, once you’ve parboiled the potatoes, you can finish the rest of this off in the oven, leaving you free to binge watch Brooklyn 99 and pin all sorts of wedding-related ideas from the comfort of the sofa. Happy times indeed.

    Brunch | Chorizo and Potato Hash

    Ingredients

    • 2 large baking potatoes, scrubbed and cut into small dice
    • 75g chorizo, sliced into thick rounds
    • 2 eggs
    • Handful of spinach

    Instructions

  • Parboil the potatoes for 15 minutes until you can easily put a knife into them, and then let them drain and cool completely. When you're ready to make the hash, preheat the oven to 200C and put a solid baking sheet in to warm through too, adding a good glug of olive oil. Once the oven has come to temperature, chuck in the potaotes and turn them a few times in the oil. Bake for 15 minutes and then add in the rounds of chorizo. Give it another 15 minutes to let the chorizo cook through before removing from the oven.
  • Fry the eggs until set how you like, and then to serve, pile handfuls of spinach onto the plates before tossing over the hash and topping with an egg.
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    http://www.persephone-h.co.uk/2015/11/brunch-chorizo-and-potato-hash/