SPINACH, CARAMELISED ONION & BRIE QUICHE

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SPINACH, CARAMELISED ONION & BRIE QUICHE

This irresistible feast by importer of luxury linen and chef, Debbie Reinders-Hall and her daughters, will definitely inspire you to invite your friends over

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INGREDIENTS

For the whole wheat pastry:

  • 300g whole wheat flour
  • 170g butter
  • 10ml salt
  • 1 egg yolk
  • 60–120ml water

For the quiche filling:

  • 20g butter
  • 10ml olive oil
  • 4 onions, chopped
  • 2 yellow peppers
  • 1 packet spinach
  • 125g brie cheese
  • 200g mozzarella cheese
  • 5ml rosemary, chopped

For the custard:

  • 4 eggs
  • 500ml cream
  • 5ml nutmeg

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METHOD

  1. To make the pastry: place the flour, butter and salt in a food processor and mix together.
  2. Add the egg yolk mixed with the water and pulse a few times until a dough has formed.
  3. Place the pastry in the fridge for 15 minutes.
  4. Then roll it out on a floured surface and place in a greased quiche tin.
  5. To make the quiche filling: place the butter, olive oil and onions in a pan and cook until caramelised.
  6. Chop up the other ingredients and mix them together with the onions in a bowl.
  7. To assemble the quiche: preheat the oven to 180°C. Spread the filling on the pastry base.
  8. Mix the custard ingredients together and pour over the top.
  9. Bake the quiche for 40–50 minutes.
  10. Serve warm.

This recipe serves 8 people