Meals on a Monday – Quiche ‘from scratch!!’

A few weeks ago I finally did something I’ve been meaning to do for years (and I do mean years). I am aware that what I’m about to say might make me sound old. I sent away for the current edition of the Be-Ro recipe book. For those who don’t know, this is one of those ‘mother to daughter’ generation things in Britain. At least I think it is, both my grandmothers have one and my mum was given one by her mum…. and now I have one. Perhaps it’s just my family 🙂

The recipes have evolved and become more modern over the years (my mum has her mum’s 19th edition, then she bought her own 35th edition and now I have the 41st) but the basics have stayed the same – I have yet to find a better shortcrust pastry recipe anywhere. With that in mind, I decided to attempt…

Spinach and feta quiche
Serves 4-6

Shortcrust pastry
200g plain flour
50g butter
50g lard (I always substitute this for another 50g of butter)
Approx. 2 tbsp cold water to mix

Filling
225g baby leaf spinach
75g feta cheese
3 eggs
300ml single cream
100ml milk

Firstly make your pastry. Rub the flour a butter together to make crumbs, be sure to aerate the flour by lifting the crumbs out of the bowl and allowing to fall back through your fingers. Add just enough cold water and mix in with a knife to make a stiff dough. Turn dough out onto a floured surface and knead lightly, then wrap it in cling film and leave in the fridge for 30 minutes.

Grease and line your flan dish (mine was an 8 cm width one but I found it was a bit too shallow to hold all the filling) and then roll out your dough and line the dish. Neaten the edges of the pastry then bake blind for 15 minutes (I’m not explaining this, google if you need to! Or even better, buy the book :p).

Meanwhile, whisk the eggs, cream and milk together, cut the feta into small cubes and cook the spinach. Once you have got the base out of the oven, line it evenly with spinach and feta. Finally, pour your egg mix over the top and bake at 160°C for 40 minutes until set and golden brown.


Here’s one I made earlier 😉

Verdict – 6/10
Firstly I want to point out that the low(ish) rating is not because this dish wasn’t good. It really was! I will definitely be making this again but it is a bit time consuming. Of course, you could cheat and buy ready made pastry but then you may as well just buy a ready made quiche! Still, it’s a simple recipe and tasted amazing – definitely worth the effort! Easily adapted too – I think my next attempt will be a salmon and broccoli one!

About Bells

Hi my name is Bells... mummy blogger extraordinaire... or not. I mostly blog about my family life, with a bit of fashion, beauty and baking thrown in. Oh and I love pink. So yeah, I'm pretty much just your typical teenage girl.... except I'm in my twenties. Doh.

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