Mmm, quiche

Since we've been quite busy recently, I've fallen back on an old friend of those who are too lazy to do stovetop cooking: quiche.

Quiche sounds a bit fancy sometimes, and it certainly can be. It can also be insubstantial.

I've been making us a quiche once a week for the past 6 weeks or so. It's quick and simple, and it gives us leftovers for lunch.

So here's my recipe for a nice, hearty winter-time quiche.


For 4 good-sized servings, you need:
frozen pastry - any kind but the sweet stuff
4 eggs
200g frozen spinach
250g feta
1 large onion
tomatoes, if you have them
paprika
cumin, if you like it
salt
pepper

Get out enough frozen pastry to cover the bottom and the sides of your dish. Let it defrost.

Meanwhile, cook the frozen spinach in the microwave. I like the free-flow Watties spinach, cos it cooks fast and doesn't go too watery. Leave it to cool down a little.

Beat 4 eggs with some water, maybe 1/2 cup. Use a bit less water if your spinach is kind of watery. If you're feeling less healthy, substitute milk - but I don't think you can actually taste the difference.

Add a whack of paprika (I guess maybe 1 teaspoon) - supermarket stuff is fine. If you're feeling adventurous, add about the same of ground cumin.

Whack in some salt and pepper. You need salt because of the spinach, but remember to add less if you have extra-salty feta.

Chop up the onion and the feta, and the tomatoes if you have them, and throw them into the egg mixture. If you have any yummy veges like asparagus or boiled potatoes, chop them up and add them too.

Throw the spinach in, and mix well.

Grease and line your baking dish with the pastry, then add the egg and spinach mixture.

Bake @ 200C for a while - in my small but deep dish, it's maybe 1 1/4 hours.


IMHO, it's even better the next day :-)