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Spinach, Gorgonzola and Grape Quiche

We love winter and the idea of wrapping up and gorging on warming comfort food. If you are after a dish to brighten up your winter’s evenings, this sweet and colourful quiche is perfect.

Prep Time

1 hour

Cook time

45 minutes

Servings

4 Portions

Recipe for Spinach, Gorgonzola and Grape Quiche

Ingredients

  • For the pastry:
  • 200g flour
  • 100ml of warm water
  • 1 teaspoon of salt
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried thyme
  • For the filling:
  • 100g of spinach, roughly chopped
  • 150g of Gorgonzola
  • 150g of seedless red grapes
  • 2 finely chopped spring onions
  • 3 eggs
  • 2 tablespoons of sour cream
  • Handful of walnuts, roughly chopped
  • Handful of freshly grated Parmesan
  • Salt and pepper to season

Preparation Method

  1. Start by preheating the oven to 180°C.
  2. Grease the quiche mold lightly with olive oil.
  3. Start by preparing the pastry. In a large mixing bowl, mix together the flour, salt, olive oil, thyme and water and knead until you have created a dough like texture. Once you have created the dough, wrap in Clingfilm and place into the fridge to chill.
  4. In a mixing bowl, add the sour cream and stir until it has turned smooth, then whisk the first egg into the bowl, making sure that both the sour cream and the egg have been completely combined, before adding the other eggs.
  5. When all the eggs have been stirred, add the spinach, grapes, spring onion, walnuts and Gorgonzola before seasoning with salt and pepper.
  6. Take the dough out of the fridge and roll out using a rolling pin until the mixture is 3mm thick. Take the rolled mixture and place into your quiche tin, cutting off any excess dough.
  7. With the stirred mixture, add and spread evenly into the bottom of the quiche shell and then sprinkle with Parmesan and place into the oven to bake for 40 minutes until cooked.
  8. Once the middle has set and you are confident that the quiche has been cooked, remove from the oven and leave to cool on the side before cutting to serve.

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