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- 200 g cold butter cut into cubes
- 300 g flour
- 1 tspn salt
- 1 x egg
- 1 Tbls milk
- 250 ml thickening cream
- 100 g sour cream
- 2 x eggs
- 60 g grated parmesan cheese
- 1 Tbls flour
- 1 x large onion
- 1 clove garlic
- 300 g spinach
- 15 g butter
In a food processor with a steel blade put together butter, flour and salt and blend until crumbs. Add the egg and milk and continue to process just until dough begins to form.
Flatten the dough into a disk, wrap nylon wrap and chill for half an hour in the refrigerator.
After the dough has cooled roll out into a circle thickness of about 3-4 mm and Line a quiche ring. punch the bottom of the dough with a fork and place in the freezer for half an hour.
turn the oven on to 170 degrees.
blind bake the pastry for 10 minutes while making the filling.
for the filling:
Chop the onion and garlic, make sure the spinach is clean and ready to use.
In a large pan, melt 15g butter over medium heat. Add onion and cook, stirring occasionally until softened, then add the garlic. Add as much spinach to pan and season with salt and pepper. Add more spinach as room becomes available, takes about 2 to 3 minutes. when cooked set aside to cool a bit.
for the royal:
In a medium bowl, whip cream, sour cream, eggs, salt, pepper, parmesan and flour into a smooth mixture (can add nutmeg if you like).
drain excess liquids from the spinach and mix with the royal.
pour the mixture into the partly baked pastry and return to the over. bake for 35-45 minutes until golden.