Spinach, Goat’s Cheese and Prosciutto Quiche

Posted 17 July 2013 by

This spinach, goat’s cheese and Prosciutto quiche makes a lovely lunch or light dinner in summer. In what is quite a classic combo, the salty goat’s cheese and ham are matched by the sweetness of the caramelised onions. You could use any savoury shortcrust pastry pastry (or buy it ready-made, of course). I used Michel Roux’s flan pastry recipe. I used skimmed milk, which keeps it quite light. If you want a richer filling for your quiche, you can add cream instead of the milk, or a use a mixture of both.

Spinach Goat's Cheese and Prosciutto Quiche

Ingredients (serves 6):

  • 350 g (12 ¼ oz) shortcrust pastry (I used flan pastry)
  • 175 ml (¾ cup) milk
  • 3 eggs
  • 2 egg yolks
  • large handful of spinach leaves, chopped
  • 50 g (1¾ oz) soft goat’s cheese, diced
  • 30 g (1 oz; about 2 slices) Prosciutto, Parma ham or similar cured ham, sliced into small pieces
  • 30 g (1 oz; 2 tbsp) caramelised onions
  • 20 g Parmesan cheese
  • salt and pepper

This recipe uses metric units; conversions are approximate

Roll out the shortcrust pastry to a thickness of 3mm, and line a greased flan/pie dish (about 22 cm/8-9 inch diameter) with the pastry. Trim the pastry, and refrigerate for 20 mi nutes. Prick the pastry all over with a fork and line it with a circle of baking parchment. Fill with baking beans or dried pulses and blind bake for 20 mins at 200°C (390°F).

Whisk together the eggs, extra yolks, milk. Season with salt and pepper. Scatter the goat’s cheese, spinach leaves and Prosciutto onto the pastry.

Spinach Goat's Cheese and Prosciutto Quiche

Add the caramelised onions, and pour over the egg/milk mixture. Sprinkle the Parmesan cheese on top.

Spinach Goat's Cheese and Prosciutto Quiche

Bake the quiche at 220°C (430°F) for about 20 minutes and then reduce the temperature to 200°C (390°F) for a further 15 minutes until the filling is set, and the top is golden brown.

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