Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 34

MAKES A QUICHE FOR 2:

FOR THE PASTRY:

150g gram flour

75g soft butter

1–2 tablespoons cold water

FOR THE FILLING:

200g sheep’s feta

A slice of ham (optional)

100g fresh big spinach leaves, washed and thick stems removed

1 small red onion, peeled

2 garlic cloves, peeled

A handful of fresh flat-leaf parsley

1 medium-sized ripe tomato A dozen black olives

2 tablespoons olive oil

2 eggs

Crushed black pepper to taste

Make the pastry by using cold fingers to mix the flour and butter in a bowl. Let the mixture fall through your fingers as you lightly rub it – and enjoy the sensation. Alternatively, stick the ingredients in a food processor and zap. Either way, when it resembles breadcrumbs, mix in the water and lightly knead it into a ball. Wrap it in a clean plastic carrier bag and set it aside for half an hour.

Meanwhile, finely chop the feta, ham, spinach, onion, garlic and parsley into little individual piles. Slice the tomato on its side, and pit the olives. In a large frying pan, heat the oil, add the onion and fry on a medium heat for a couple of minutes. Throw in the garlic, spinach and a tablespoon of cold water, put the lid on and reduce the heat. Take the pan off the heat after a couple more minutes. Pour this spinach mixture into a bowl with the other chopped ingredients and the olives, but not the tomato. Crack the eggs into the bowl and then stir everything.

Grease an 18cm loose-bottom round flan tin, and preheat the oven to 180°C/350°F/Gas Mark 4. Take the pastry dough out of the bag and roll it out on a floured surface. It will break up a bit, but don’t worry. Press it into the tin, lining the bottom and sides, and trimming and pressing to make a nicely fitting layer of pastry.

Pour in the filling mixture, sprinkle on the pepper and then place the tomato slices on top. Bake in the oven for about 30 minutes, then test if the egg looks set. If not, give it another 5–10 minutes.