During a busy week of work, studying, or general daily life, having to incorporate planning and cooking meals into each day can feel like a major chore. It’s great having a pre-made lunch for each day, and this quiche is perfect. Delicious and healthy, this will pop into a packed lunch or can be preheated at home. This quiche serves eight.
Ingredients:
- 18 ounces ready rolled shortcrust pastry
- 4 large eggs
- 3/4 cup heavy cream
- 3 cups fresh spinach
- 1 large globe artichoke
- 1 cup feta cheese
- 3 scallions
- Salt and pepper, to taste
Instructions:
- Remove the stalk from the artichoke. Place the whole head in a steamer above a few inches of water on the hob. Steam for 20-30 minutes, checking to see if it’s cooked by seeing how easily the outer leaves come off. Set aside to cool.
- Heat a tiny bit of oil in a pan and add the spinach and some salt. Stir over a low heat until wilted. Set aside to cool.
- Preheat the oven to 340F.
- Roll the pastry out on a floured surface. Cut to the shape of your pie tin and line the tin with pastry along the bottom and sides.
- Crack the eggs into a large bowl and add the cream and some salt and pepper. Whisk until smooth.
- Remove the inedible leaves from the artichoke and then chop the heart into pieces. Slice the scallions up.
- Stir the artichoke, spinach, scallions, and feta into the egg mixture. Transfer to the quiche crust and then place in the oven for 40-45 minutes.
- Leave to stand for 5 minutes before serving.
