Fonterra Food Services
Cheese and Spinach Quiche
Quiche mix:
200ml milk
150ml Anchor Cooking Cream
3 eggs
1/4 tspn salt
pepper to taste
stock powder to taste
100g spinach, chopped and precooked
50g onions, chopped and precooked
100g Mainland Egmont Shredded Cheese
1/2 tspn basil pesto
20g roasted pine nuts (optional)
350g short pastry
Anchor Culinary Cream
Line a flan ring with the pastry and let rest for 30 minutes, before baking blind until lightly set.
Add filling and whisk all ingredients of the quiche mix together, strain and pour over the filling. Bake at 170°C until golden brown and set. Serve warm with salad.

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