For the benefit of those of you interested in baking my terrific spinach quiche, the best home made spinach quiche in the world, here is the recipe:

PASTRY:

You can use frozen PAMPAS short crust pastry from your local supermarket OR make your own. If you suddenly feel like quiche and don’t have any frozen pastry in the freezer, here’s how you can make some quiche pastry.

350 g plain superfine flour & a teaspoon of salt

150 g butter (cubed)

4 tbsp cold water

Mix the flour and butter together in a large bowl and chop it with 2 butter knives. Once it gets crumbly and looks like biscuit crumbs, add in the cold water and continue mixing till you get a firm dough. Wrap the dough ball with some cling film and throw it into the fridge for half an hour. Don’t hit your eggs!

If you have made too much (next time, make less in accordance to what fits your dish size), you can freeze the excess dough.

Get a nice round baking casserole dish (diameter 10 inches or 60 cm) out with a height of an inch and a half to two inches and flatten your pastry onto it once the pastry is ready. If you are using frozen pastry, then pre-bake your pastry for 5-10 minutes whilst your oven is being heated up.

BEST HOME MADE SPINACH QUICHE:

3 large Eggs – beaten

200ml Cream (I usually use Nestle, the one in the can, unless I have actually PLANNED to make a quiche then buy the cream fresh off the supermarket fridge. If you want a very fattening quiche, use DOUBLE cream…..YUM – but very expensive ~ RM25)

Spinach 225 g – here again, you can use frozen spinach (EMBORG CHOPPED frozen spinach balls ~RM15 per packet) or fresh spinach. With fresh spinach, I usually buy baby spinach. LOTS!!! (3 bunches?) You will need to thoroughly wash the spinach leaves, then pluck out all the leaves and chop them fine. SUPER FINE. Once your frozen spinach is defrosted, lightly butter it. Same for fresh spinach (as in buttering it).

Grated CHEESE – amount of cheese will depend on how cheesy you like your quiche to be, and how salty! I usually grate a mix of Emmental, Mozzarella, Cheddar and Parmesan; or whatever’s in the fridge, really. I would say mix around 4-5 tablespoons of cheese within your quiche mixture and another 4-5 tablespoons of grated Parmesan cheese on top before you pop it into the oven.

SALT & PEPPER to taste (a pinch of each?)

Beat your eggs in a large bowl. Combine it with the cream. Stir in the cheese and spinach. Mix well then pour mixture into your pastry dish. Sprinkle your Parmesan cheese topping and pop dish into the oven of about 180 degrees Celsius and bake for 30-40 minutes depending on individual ovens.

If you like, you can also make quiche tartlets if you have tart trays.

For a variation, you can add in slices of ham, mushrooms, onions, chicken pieces, bacon, tomatoes……whatever!

Once you’ve made it once, you will learn how to improve your own quiche to your liking. Too wet, too dry? Adjust oven time. Too salty? Add less cheese. Not enough spinach? Add more next time.

After 3 times making this dish, you would have mastered the best home made spinach quiche for your family. It’s a great snack for parties too. Just cut it up into little squares…..VOILA! ENJOY!!!

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