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Sally’s ‘simple swap’ organic quiche recipe

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Sally’s ‘simple swap’ organic quiche

Sally’s family has been spending lots of time together at home recently, especially in the garden, where they’ve been learning about bees and other wildlife. They love cooking together, and Sally’s Cheddar and spinach quiche is a real hit with the kids. She loves it too, especially since she’s made a simple swap to all-organic ingredients. It tastes just as delicious thanks to Yeo Valley’s Mature Cheddar and Organic Milk, and she feels happy knowing it’s full of nutritious organic veg to keep her busy little bees buzzing

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  • Serves 8
  • 35 mins to prepare and 25 mins to cook
  • 251 calories / serving

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Method

  1. Put the flour and Yeo Valley butter in a food processor and pulse until it resembles breadcrumbs. Add 1 egg and pulse to combine to a dough.
  2. Tip onto a floured surface and roll out until as thick as a £1 coin. Lightly press into a 25cm loose-bottomed tart tin; trim any excess pastry. Chill for 20 mins. Clean the food processor bowl.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Line the pastry case with baking paper and baking beans. Blind bake for 15 mins, then remove the beans and paper. Return to the oven and bake for 8-10 mins until golden and cooked through.
  4. Meanwhile, blitz the Yeo Valley milk with the spinach, garlic, 5 eggs and some black pepper in the food processor until smooth.
  5. Put the onion in a large bowl with most of the Yeo Valley Cheddar. Stir in the spinach mixture.
  6. Pour into the pastry. Lay the broccoli on top and sprinkle with the reserved cheese. Bake for 20-25 mins until risen and golden brown. Cool in the tin for 10 mins; remove and serve.
  • Little help: Try adding your favourite green veg such as organic peas or kale

  • Freezing and defrosting guidelines

    In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.