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This recipe is easy

Pork and Spinach Quiche

45 minutes Cook time 40 minutes Prep time 6 servings



In The Oven

  1. Place oven rack in the lowest position and preheat the oven to 190 °C (375 °F).
  2. Divide dough into 6 pieces.
  3. On a lightly floured work surface, roll out dough and line 6 casserole dishes measuring about 10–13 cm (4–5 in.) in diameter or 1 cast-iron skillet measuring 30 cm (12 in.) in diameter. Refrigerate for at least 30 minutes.
  4. In a large skillet set over medium-high heat, melt butter and cook spinach until wilted, about 1 minute. Transfer to a strainer and press down with the back of a spoon to drain excess liquid. Set aside.
  5. In the same skillet set over medium-high, heat oil and soften onion for about 3 minutes. Add ground pork and brown, using a wooden spoon to break up meat. Add white wine, paprika and nutmeg. Cook for about 5 minutes or until all the liquid has evaporated. Season with salt and pepper and set aside.
  6. In a bowl, lightly beat eggs with cream. Add cheese and spinach. Season with salt and pepper.
  7. Fill the bottom of shortcrust pastry shells with ground pork. Top meat with spinach mixture and bake at 190 °C (375 °F) for about 35 minutes or until pastry is golden brown. Let stand for 10 minutes and serve whole or cut into slices.

Nutritional value (per serving)

  • 997 calories
  • 38 g of protein
  • 76 g of fat
  • 39 g of carbohydrates
  • 3 g of fibre
  • 2 g of sugar
  • 747 mg of sodium
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