I had always like to make this quiche as it's pretty easy to make and can be done in a jiffy. I first got the recipe from Her World magazine annual cookbook Volume 49. I tried searching for the year but it was not stated anywhere or maybe I could have missed it or got pasted over with the price tag. It could be dated back to 1995. Yeah, I've been collecting such mags because of the beautiful mouthwatering pictures since way back when I was a student and I don't even attend home science hahahaha... So I guess I was almost born a glutton!
Back to the quiche... the recipe is so simple and I've substituted the vegetable with whatever that I could think of such as mushrooms, brocolli, ham, sausages, meat, carrots and so forth. Those in the photo, I think have spinach and grated carrots. The recipe for shortcrust pastry was given but I don't have much time here to type them all in. I guess it can be easily searched using any search engine or just be like me, to save time - buy ready made frozen pastry. Here's the basic ingredient:
Mini Cheese & Spinach Quiche
300g shortcrust pastry
200g fresh spinach
1 tsp butter
salt and pepper
5 eggs, beaten
100g cheddar cheese, grated
100 gruyere cheese, grated
Roll out pastry. Using an 8cm plain cutter, cut out about 15 rounds. Use the rounds to line a patty tin.
To prepare filling, first wash and drain spinach. Chop into 3-inch lengths, then put into a saucepan together with 1 tsp butter, salt and pepper. Cover and cook over low heat, stirring occassionally until spinach wilts. Remove pan from heat and drain spinach, pressing out all the liquid.
In a bowl (I normally use a jug for ease of pouring), beat eggs and add cheese and milk. Season with salt and pepper. Stir in the cooked spinach.
Spoon the custard and spinach filling into the prepared pastry cases and bake for 30 minutes or until puffy and golden. Serve hot or cold.