How to Prepare Four Cheese & Spinach Quiche in 13 Minutes for Young Wife

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, four cheese & spinach quiche. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Four Cheese & Spinach Quiche is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Four Cheese & Spinach Quiche is something which I’ve loved my whole life. They are nice and they look fantastic.

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.

To begin with this particular recipe, we have to first prepare a few components. 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:

1. Prepare 225 g plain flour
2. Prepare 100 g butter, diced
3. Prepare 1 egg
4. Make ready 2-3 tbsp water
5. Take 160 g baby spinach
6. Take 100 g Roquefort cheese, diced
7. Get 100 g mature cheddar, grated
8. Take 100 g red Leicester cheese, grated
9. Take 100 g goats cheese, diced
10. Prepare 5 eggs
11. Take 150 mls double cream
12. Prepare Salt and pepper

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Instructions to make Four Cheese & Spinach Quiche:

1. Pre-heat the oven to 190 C and generously grease a deep spring-formed cake tin with butter.
2. 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.
3. 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.
4. 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.
5. 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!
6. Spread the cooled spinach over the base of the part baked casing. then add a layer of half of the cheese over the spinach.
7. 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.
8. 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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