Sunday, 20 November 2016

Spinach, Chorizo, Sun-dried Tomato & Feta Quiche

Who said quiche has to be for Summer? Well, not me, I think it's a great lunch or dinner dish that is versatile for any season and super easy to make. Best served warm with either some fresh crispy salad leaves or some roasted seasonal veggies. Love this one, hope you do too.

What you'll need:
-Genius gluten free shortcrust pastry
-170g coconut or soya milk
-3 eggs
-250g spinach
-Chopped chorizo (about 120g)
-Sun-dried tomatoes - chopped into small slices
-Crumbled feta cheese
-Salt & pepper for seasoning

How to make:
Pre-heat your oven to 180 fan.

> Blind bake the pastry for about 10 minutes.
> Prepare the filling in the meantime. Do so by frying off the chorizo, then adding in the spinach and allowimg to wilt.
> In a mixing bowl whisk the eggs, add in the milk, season and add in all the filling ingredients and mix well.
> Add the filling mix into the baked pastry case and place into the oven for 25 mins.
> Remove from the oven and slice up and serve.


Photography: Karuna Clayton -
Stylist: Camilla Wordie -

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