Serving vegetarians? Stash for later cheese and spinach quiches

In the aftermath of Christmas I like to wind down.  In the week leading up to Christmas I make a few 'stash away' meals so I can really recover from Christmas and just enjoy my family.  This year I've made some lasagne, some swedish meatballs, some chicken drumsticks and two of these.   Any can be defrosted and reheated with a minimum of fuss and served with a salad.   I obviously still enjoy leftovers (don't forget my leftover christmas ham bake) but having a few meals in the freezer over Christmas can really make a difference - because let's face it, most of us are over cooking at least for a few days if we've been cooking up a storm leading up to Christmas.

This one is also a great 'stash' meal if you're entertaining vegetarians or like a vegetarian option.  I make two of these at a time, but the recipe is written for one quiche, so multiply if you wish!

Ingredients:

Pastry

225gr plain flour

100g chilled butter

1 egg yolk

chilled water

Filling

1 cup steamed spinach (I used rainbow but use what you like)

50g tasty cheese, grated

125g ricotta cheese

10g parmesan cheese, finely grated

5 large eggs

2 tb cream

salt and pepper

Method:

Put all pastry ingredients in a food processor and process until becomes like fine breadcrumbs.  Add water until pastry comes together - it will be like damp sand.

Place in clingfilm and into the fridge for 1hour.

After chilling, preheat oven to 190 degrees c.

Roll out your pastry onto a floured surface and roll out onto your greased pie or flan tin.  Prick with a fork to dock the pastry and ensure a crispy crust.

Cover with baking paper and prepare to blind bake by using pastry weights or dried beans or rice.  Bake for 20 or so minutes until cooked.

When cooked arrange your spinach in the bottom of the dish

Cover with tasty, ricotta and parmesan cheese.   In a bowl mix eggs and cream and roughly whisk with a fork.

Pour egg mix over the quiche mixture and ensure it gets into the nooks and crannies of the spinach and pastry shell 

Bake for 25-30 minutes until browned on top and cooked through.

If storing, cool completely cover with foil then gladwrap and freeze up to 2 months

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