哈露咪起司與波菜鹹派(秘密武器: 紅椒丁)

Halloumi Cheese and Spinach Quiche -- (secret delish weapon: red pepper cubes)
Waitrose提供的食譜如下:

Ingredients

1 quiche pastry case


Basic egg filling
2 medium eggs, plus 1 medium egg yolk
142ml carton double cream
142ml whole milk


Main filling
2 tbsp olive oil
1 onion, finely chopped
500g spinach
1 tbsp chopped parsley
1 tsp chopped thyme
Squeeze of lemon juice
Salt and freshly ground pepper
125g Halloumi cheese, cubed

Method

1. This egg filling can be used for any quiche, along with a main filling. As a rule, the pastry case should be almost brim-full before you pour on the egg, or you'll end up with an underfilled tart. If you have a lower volume of main filling (if you're just using bacon and herbs, say), increase the egg-filling quantities, keeping the same ratios. If you're not sure how much egg filling you need, beat 1 egg yolk with 50ml milk and 50ml cream and add to the tart; repeat till the tart is full.
2. Prepare a pastry case. While the pastry is chilling, heat the oil in a frying pan over a medium heat, add the onion and sauté gently for about 12 minutes until soft. Meanwhile, drop the spinach into a large pan of boiling water. Drain almost immediately, as soon as it wilts, and leave in a colander to cool. When cool enough to handle, squeeze it in your hands to expel as much moisture as possible, then chop fairly finely and put in a large mixing bowl. Add the onions and chopped herbs and mix well. Add a squeeze of lemon juice, season well and set aside.
3. Spread the spinach mixture in the pastry case. Dot the Halloumi over it. Beat the eggs lightly, then add the cream. Use the cream carton to measure out 142ml milk, add this too and beat together. Pour over the filling, return to the oven (still at 180˚C, gas mark 4 from the pastry) and cook for 30-40 minutes or until the filling looks puffy, golden and set. Serve warm or cold .

我一直覺得Quiche是懶人派, 果然上手很容易. 不過吃太多會懼怕蛋類食品. 加了紅椒丁解膩. 我妹很捧場地吃了很多.