Wholemeal Spinach Quiche
|Wholemeal pastry||5 Ounce (55 Gram, Prepared)|
|Spinach filling||1 Cup (16 tbs)|
|Butter||1 Ounce (30 Gram)|
|Onion||1 , finely chopped|
|Spinach||8 Ounce, stalks removed and leaves finely shredded (1/2 Bunch, 250 Gram)|
|Eggs||3 , lightly beaten|
|Sour cream||9 1⁄2 Ounce (300 Gram)|
|Grated tasty cheese||2 Ounce (Mature Cheddar, 60 Gram)|
|Ground nutmeg||1 Pinch|
|Freshly ground black pepper||To Taste|
1. Roll out pastry and line the base and sides of a lightly greased 23cm/9in flan tin. Trim edges of pastry and line base with baking paper. Fill with uncooked rice and bake for 15 minutes. Remove rice and paper and bake for 10 minutes longer. Remove from oven and set aside to cool slightly.
2. To make filling, melt butter in a frying pan, add onion and cook over a medium heat for 4-5 minutes or until soft. Stir in spinach and cook for 2-3 minutes longer or until spinach wilts. Remove pan from heat and set aside.
3. Place eggs, sour cream, cheese, nutmeg and black pepper to taste in a bowl and mix to combine. Spread spinach mixture over base of pastry case, then carefully spoon in egg mixture. Reduce oven temperature to 180°C/350°F/Gas 4 and bake for 30 minutes or until filling is firm.