This quiche is good to be eaten hot or cold, either for lunch or a picnic. Very suitable for vegetarians. You will need an 8in shallow tin preferably with loose base or a flan dish.
- 175g (6 oz) plain flour or half wholemeal, half plain
- Pinch of salt
- 75g (3 oz) hard margarine
- Cold water
- 350g (12 oz) spinach
- 250g (8oz) cottage cheese
- 2 eggs
- 150ml (1/4 pint) milk
- 50g (2 oz) parmesan cheese
- Grated nutmeg
Heat the oven to Gas5/190C.
Grease the tin.
Make the pastry: rub the fat into the flour and salt and mix with just enough cold water to bind it together and then line the tin. Chill for 15 minutes.
Meanwhile prepare the filling: wash and cook the spinach without excess water. Drain thoroughly and chop finely.
Place in a bowl with the remaining ingredients except the parmesan. Season and mix thoroughly.
Pour into the pastry case, sprinkle with the parmesan and bake for 35 – 40 minutes.
Cool slightly and remove from the tin.
This is good with a tomato salad.