Spinach and Courgette Quiche Recipe

Shortcrust pastry: A pre-made pastry sheet that forms the base of the quiche, providing a crispy and buttery crust.

Spinach: Fresh leafy greens that add a nutritious and earthy flavor to the quiche.

Courgette: Also known as zucchini, it adds a mild and slightly sweet taste to the dish.

Eggs: Beaten to create a rich and creamy filling that holds the quiche together.

Milk: Combined with the eggs to create a smooth and creamy texture.

Grated cheese: Adds a savory and rich flavor to the quiche, melting beautifully over the top.

Salt: Enhances the overall flavor of the quiche.

Pepper: Adds a hint of spice and depth to the dish.

When preparing the spinach, make sure to blanch it quickly in boiling water and then immediately transfer it to an ice bath. This will help retain its vibrant green color and prevent it from becoming too mushy. After blanching, thoroughly squeeze out any excess water to avoid a soggy quiche.

• shortcrust pastry - Substitute with puff pastry: Puff pastry provides a flakier texture and can add a different dimension to the quiche.

• fresh spinach - Substitute with kale: Kale has a similar texture and nutritional profile, making it a good alternative.

• fresh spinach - Substitute with Swiss chard: Swiss chard offers a similar leafy green experience with a slightly different flavor.

• courgette - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a suitable replacement.

• courgette - Substitute with eggplant: Eggplant can provide a similar texture but with a slightly different taste.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) can be used for a vegan alternative.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that maintains a similar consistency.

• milk - Substitute with soy milk: Soy milk is another dairy-free option that works well in quiches.

• grated cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor without the dairy, suitable for vegan diets.

• grated cheese - Substitute with vegan cheese: Vegan cheese can mimic the texture and flavor of traditional cheese.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can elevate the flavor profile.

• Allow the quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the pastry soggy.

• Wrap the cooled quiche tightly in plastic wrap or aluminum foil. For added protection, place it in an airtight container. This will keep it fresh in the refrigerator for up to 3 days.

• For freezing, first, cut the quiche into individual slices. This makes it easier to reheat only what you need.

• Wrap each slice in plastic wrap, then place the wrapped slices in a freezer-safe bag or container. Label with the date to keep track of freshness. The quiche can be frozen for up to 2 months.

• To reheat from the refrigerator, preheat your oven to 180°C (350°F). Place the quiche on a baking sheet and cover loosely with aluminum foil. Heat for about 15-20 minutes, or until warmed through.

• To reheat from frozen, preheat your oven to 180°C (350°F). Remove the plastic wrap and cover the quiche with aluminum foil. Bake for 25-30 minutes, or until heated through. Alternatively, you can thaw the quiche in the refrigerator overnight before reheating.

• Avoid reheating in the microwave if possible, as this can make the pastry soggy. If you must use a microwave, reheat on a low setting and check frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Place the leftover quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the quiche is warmed through.
  5. Remove the foil for the last 5 minutes to crisp up the pastry.

• Microwave Method:

  1. Place a slice of quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the quiche slice in the skillet.
  3. Cover with a lid to help distribute the heat evenly.
  4. Heat for about 5-7 minutes, flipping halfway through, until the quiche is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 160°C (320°F).
  2. Place the quiche slice in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through.
  4. If needed, continue heating in 2-minute intervals until warm.

• Toaster Oven Method:

  1. Preheat the toaster oven to 180°C (350°F).
  2. Place the quiche slice on the toaster oven tray.
  3. Heat for about 10-15 minutes, or until the quiche is warmed through.
  4. For a crispier crust, remove the slice from the tray and place it directly on the toaster oven rack for the last 3-5 minutes.

• Oven: Preheat to 180°C (350°F) to bake the quiche until the filling is set and the top is golden brown.

• Quiche pan: Line with shortcrust pastry and trim the edges to form the base of the quiche.

• Pot: Blanch the spinach in boiling water for 2 minutes to soften it.

• Colander: Drain the blanched spinach to remove excess water.

• Mixing bowl: Whisk together the eggs and milk, and season with salt and pepper.

• Whisk: Use to beat the eggs and mix them with the milk.

• Knife: Slice the courgette into thin, even pieces.

• Cutting board: Provide a stable surface to slice the courgette.

• Grater: Grate the cheese to sprinkle over the quiche.

• Measuring jug: Measure 200 ml of milk accurately.

• Measuring scale: Weigh 200 g of fresh spinach and 100 g of grated cheese.

• Spoon: Spread the spinach and courgette evenly over the pastry base.

• Oven mitts: Protect your hands when placing the quiche in and taking it out of the oven.

• Cooling rack: Allow the quiche to cool slightly before serving.

Prepare ingredients in advance: Blanch the spinach and slice the courgette the night before to save time.

Use pre-grated cheese: Opt for pre-grated cheese to cut down on prep time.

Ready-made pastry: Utilize store-bought shortcrust pastry to avoid making it from scratch.

Batch cooking: Make multiple quiches at once and freeze extras for future meals.

Efficient mixing: Use a blender to quickly combine the eggs and milk mixture.