Cherry Tomato and Spinach Quiche
 
Prep time
Bake time
Total time
 
Author:
Makes: Two 6" Quiches
Ingredients
  • For the Crust:
  • All purpose Flour (maida), 1½ cups
  • Cold Butter (cubed), ½ cup
  • Caster Sugar,1 tablespoon
  • Cold Water, ¼ cup
  • For the Filling:
  • Milk, ½ cup
  • Cream, ½ cup
  • Eggs, 5
  • Salt and Pepper, to taste
  • Cheddar Cheese (grated), ½ cup
  • Baby Spinach (chopped), ½ cup
  • Basil Leaves, a handful
  • Ricotta Cheese, ⅓ cup
  • Cherry Tomatoes (halved), 1 cup
Method
  1. Sieve flour in a bowl and add cubed butter to it. Make sure the butter is really cold and not at all soft. Start rubbing them together between your fingertips until the mixture starts to look sand-like. Mix in the sugar.
  2. Add the water (only half of it at first, you may not require all of it) and start kneading lightly until you form a dough. do not be hard with the dough or you pastry will turn tough.
  3. Wrap the dough in cling film and refrigerate for an hour.
  4. In a bowl, mix together milk, cream and eggs. Whisk until they're properly combined. Season with salt and pepper, and set aside.
  5. Once your dough is done, divide it into two parts and roll each one out to ⅛th of an inch on a floured surface.
  6. Line the rolled out dough on a greased bottomless tart tin and cut out the excess edges.
  7. Start by sprinkle some cheddar cheese on the bottom, followed by spinach, basil, ricotta cheese and cherry tomatoes.
  8. Pour the custard you made in step 4 until the the top. Do not cover the toppings completely.
  9. Bake them for 25 minutes at 180 degrees Celsius in a preheated oven or until the crust is golden and crispy.
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.in/cherry-tomato-and-spinach-quiche/