Chicken and Spinach Quiche

Preparation time:: 20 mins

Cooking time:: 45 mins

Serves:: 4

Recipe provided by: New Idea

Rating:

Rate it:Sign in to rate

Ingredients

1 1/2 sheets frozen shortcrust pastry, thawed
250g packet frozen spinach, thawed
1 tblsp vegetable oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 cup cooked shredded chicken
2 tblsps French onion soup mix
6 eggs
1/2 cup sour cream
1 cup grated tasty cheese
Steamed vegetables, to serve

Method

1. Press whole pastry sheet into a greased 24cm ovenproof flan dish (6-cup capacity), letting corners overhang. Cut half pastry sheet into four triangles. Press into dish to fill gaps. Place on oven tray. Cover with baking paper. Fill with dried beans or rice.

2. Cook in a moderate oven (180C) for 10 minutes. Remove paper and beans. Return to oven. Cook for a further 15 minutes, or until lightly browned.

3. Drain spinach. Squeeze out excess moisture. Chop coarsely.

4. Heat oil in a frying pan. Cook onion and garlic until soft. Add spinach and chicken. Cook, stirring, until combined. Remove and cool. Spread over pastry case.

5. Whisk soup mix, eggs, sour cream and half the cheese in a jug. Pour over spinach mixture. Sprinkle with remaining cheese.

6. Cook quiche in a moderate oven (180C) for 45 minutes, or until filling sets.

7. Serve quiche with vegetables.