Mustard goes so well with green vegetables and also with cheese, so I think it works really well in this deep filled quiche. I served this with a salad composed of green beans (fresh from the garden! very proud), baby leaves, and walnuts tossed together with garlic, fresh mint, and olive oil. Delicious summer evening supper!
Serves 4 as a starter, or 2 as a main
-200g shortcrust pastry or 1 roll ready made
-350g spinach, cooked and drained (with as much water squeezed out as possible)
-3 eggs, beaten
-200ml double cream or crème fraîche
-150g grated cheese (I used cheddar)
-2 heaped tsp Dijon mustard
-Salt, pepper, nutmeg
1. Preheat the oven to 180C. Line a greased 20 - 23cm quiche tin with the pastry and bake blind (with baking beans and greaseproof paper) for 15 minutes. If using home-made pastry, roll out on a floured surface to a circle large enough to fill a 20-23cm quiche tin then chill for 30 minutes before baking blind.
2. Remove the tin from the oven and remove the baking beans and greaseproof paper. Spread the mustard onto the pastry base then cover with the cooked spinach, pressing down. In a separate bowl mix together the eggs, cream, half of the cheese and seasoning. Carefully pour this onto the spinach then sprinkle over the remaining cheese.
3. Bake for 30 - 40 minutes or until cooked through and golden. Serve with a salad.