Spinach and Pine Nut Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 medium egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g fresh spinach (or 150g frozen spinach, thawed and drained)</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, finely chopped</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">50g pine nuts, toasted</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">100g Gruyère cheese, grated (or mature cheddar)</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Baking beans or dried rice (for blind baking)</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Working with cold butter ensures the pastry will be flaky rather than greasy when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the beaten egg and gradually add the ice-cold water, a tablespoon at a time, while mixing with a knife. Only add enough water to bring the dough together – too much will make the pastry tough. Form the dough into a ball, flatten into a disc, wrap in cling film and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry is chilling, prepare your filling. If using fresh spinach, wash thoroughly and place in a large pan with just the water clinging to the leaves. Cook over medium heat until wilted down, about 2-3 minutes. Drain in a colander, pressing firmly with the back of a spoon to remove excess moisture. Once cool enough to handle, roughly chop and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook gently for 5-7 minutes until soft and translucent but not browned. Add the minced garlic and cook for another minute until fragrant. Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a dry frying pan over low heat, toast the pine nuts until golden brown, about 2-3 minutes. Watch them carefully as they can burn quickly! Remove from the heat and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Remove the pastry from the refrigerator and roll out on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with a little overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully lift the pastry and drape it over your tart tin, gently pressing it into the corners and fluted edges. Don't stretch the pastry as this will cause shrinkage. Trim any excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork to prevent air bubbles forming.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Line the pastry case with baking paper and fill with baking beans or dried rice. This blind baking step ensures the base cooks properly without becoming soggy. Bake for 15 minutes, then remove the beans and paper and return to the oven for another 5 minutes until the base is pale golden. If you notice any cracks, brush them with a little beaten egg to seal. Reduce the oven temperature to 180°C (160°C fan/gas mark 4).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a large bowl, whisk together the eggs, cream, and milk until well combined. The fat content in the cream and milk creates a silky, rich custard that sets perfectly when baked. Stir in the grated cheese, nutmeg, salt, and pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread the cooled onion mixture over the base of the pastry case. Distribute the chopped spinach evenly on top, making sure any excess water has been thoroughly squeezed out to prevent a soggy bottom. Scatter over three-quarters of the toasted pine nuts.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully pour the egg mixture over the filling, ensuring the spinach and pine nuts are evenly distributed. Sprinkle the remaining pine nuts on top. They'll toast further as the quiche bakes, adding beautiful color and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 30-35 minutes until the filling is set but still has a slight wobble in the center. The custard will continue to cook and set as it cools. Look for a golden surface and a filling that has puffed up slightly but not cracked.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the quiche to cool in the tin for at least 15 minutes before carefully removing. This cooling period allows the custard to set completely and makes it easier to slice cleanly. Serve warm or at room temperature for the best flavor. The quiche will keep in the refrigerator for up to 3 days and can also be frozen for up to 1 month.</li></ol>