Watercress, Spinach and Rocket Quiche
Easy to make green leaf quiche with buttery shortcrust pastry.
Equipment
Ingredients
Pastry
- 400 g Plain White Flour
- 100 g Wholemeal Flour
- 250 g Butter
- 7 tbsp Water
- ½ tsp Ground Black Pepper
- 1 tsp Dry Veggie Stock Cube
Quiche Filling
- 8 Eggs
- 100 ml Milk
- 100 ml Plain Yoghurt
- 250 g Cheese (Cheddar)
- Mixed Herbs (optional)
- Salt and Pepper
- Paprika
- 25 g Watercress (Finely chopped)
- 25 g Spinach (Finely chopped)
- 25 g Rocket (Finely chopped)
Instructions
- Pre-heat oven to 180° c Fan/200°c/ 392°F.
- For the pastry, add butter to the flour and rub in until it resembles breadcrumbs. Add the pepper and stock powder and slowly add in the water until it forms a dough. I prefer to use my electric mixer as there's less mess.
- Roll out to about 5mm thick and place in greased quiche dish. Mine is a large dish so if you have small dishes it will make 2 but you may need extra filling ingredients.
- Prick the pastry all over with a fork and blind bake for 10 - 15 mins in the oven until dry and slightly golden.
- Mix the eggs with the milk and yoghurt in a bowl. Mix in the watercress, spinach, rocket, salt and pepper then add to the pastry case.
- Top with the grated cheese, paprika and mixed herbs if using.
- Bake in the oven for about 35 - 40 mins, depending on the size of your dish. Serve your lovely quiche hot or cold.
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Nutrition
Calories: 329kcalCarbohydrates: 25gProtein: 11gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 133mgSodium: 295mgPotassium: 136mgFiber: 1gSugar: 1gVitamin A: 917IUVitamin C: 1mgCalcium: 155mgIron: 2mg
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