Spinach Quiche

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

A classic dish that looks appetizing and is both delicious and sustaining. Eat with tomato and basil salad.


  • 1 wholewheat pastry case, baked blind
  • 450 g/1 lb spinach leaves
  • 50 g/2 oz/4 tablespoons butter
  • 3 eggs, beaten
  • 50 g/2 oz/¼ cup tofu
  • 150 ml/5 fl oz/ cup single/light cream
  • 25 g/1 oz/¼ cup Parmesan cheese, grated
  • 25 g/1 oz/¼ cup Gruyère cheese, grated seasoning to taste


    Pre-heat the oven to 200°C/400°F/Gas mark 6. Cook the spinach in the butter until it has reduced by one-third. Chop it coarsely with a wooden spoon, add the rest of the ingredients, mix thoroughly and pour into the pastry case. Bake for 25 minutes.