Vegetarian Quiche with Spinach and Gruyère

Ingredients

Quantities are for one portion.

• 50 mldouble cream
• 1 pinchnutmeg
• 60 gshortcrust pastry
• salt and pepper to taste
• 0.5onion, finely chopped
• 100 gspinach
• 40 ggruyère cheese, grated
• 15 gbutter
• 2eggs

Method

1. Preheat the oven to 190°C (375°F) and line a small tart tin with the rolled-out shortcrust pastry, pricking the base with a fork.
2. Blind bake the pastry case for fifteen minutes using baking weights, then remove the weights and bake for another five minutes until pale golden.
3. Heat the butter in a pan over medium heat and sauté the onion until translucent, then add the spinach and cook until completely wilted.
4. Squeeze any excess moisture from the spinach mixture and spread it evenly across the bottom of the baked pastry case.
5. In a bowl, whisk the eggs, double cream, nutmeg, and a pinch of salt and pepper together, then stir in the grated Gruyère cheese.
6. Pour the egg mixture over the spinach in the tart case and bake for twenty to twenty-five minutes until the filling is set and golden.
7. Allow the quiche to cool slightly before slicing and serving.