Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, four cheese & spinach quiche. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Four Cheese Sauce. this link is to an external site that may or may not meet accessibility guidelines. What are these four cheeses, traditionally? Do different brands use different mixes, or does If the cheeses are of equal character your starting point could be to use about equal amounts of these four.
Four Cheese & Spinach Quiche is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Four Cheese & Spinach Quiche is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have four cheese & spinach quiche using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Four Cheese & Spinach Quiche:
- Make ready 225 g plain flour
- Make ready 100 g butter, diced
- Prepare 1 egg
- Take 2-3 tbsp water
- Take 160 g baby spinach
- Get 100 g Roquefort cheese, diced
- Prepare 100 g mature cheddar, grated
- Prepare 100 g red Leicester cheese, grated
- Prepare 100 g goats cheese, diced
- Prepare 5 eggs
- Take 150 mls double cream
- Make ready Salt and pepper
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Instructions to make Four Cheese & Spinach Quiche:
- Pre-heat the oven to 190 C and generously grease a deep spring-formed cake tin with butter.
- Pastry - add the plain flour and butter to a food processor and pulse until it forms breadcrumbs (or rub in by hand if you don't have a food processor). Then add the water and the egg, and pulse to bring it together into a ball. Rest in the fridge, covered in clingfilm for ten minutes.
- In a frying pan, dry fry the spinach until wilted. Allow it to cool on a plate then use your hands to squeeze out the extra liquid.
- Roll the pastry out reasonably thinly and use it to line your tin. I pressed the pastry up the sides a bit, and I leave it fairly uneven because I like it to look a bit rustic.
- Prick the base of the pastry with a fork and blind bake it for ten minutes in the oven. Use baking beans to weigh the pastry base down if you have some. I didn't and I chanced it, I was lucky that the base didn't bubble up!
- Spread the cooled spinach over the base of the part baked casing. then add a layer of half of the cheese over the spinach.
- In a separate bowl, whisk together the eggs, cream, most of the remaining cheese (apart from a small handful of the grated cheeses) and a good twist of salt and pepper. Pour this mixture into the pastry case. Top with the remaining cheese and more salt and pepper.
- Bake for 45-50 minutes, until the top is set and golden. Allow the quiche to cool completely in the tin, sitting on a wire rack. Then when cool, carefully push it up from the base to remove. Use a pallet knife to remove it from the base.
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