Friday, 29 October 2010

Spinach & Goats Cheese Tarte

I've been making this lovely lunchtime meal for a little over 18 months now, and there's honestly nothing i can do to improve on it - it's simple, quick to cook, healthy and if you're that way inclined - vegetarian. Yes, i know, the 'V' word is not something i like to mention, being a self confessed carnivore! However, served with some salad and crushed potato's, you can forgive it for having no meat in it! :)

You will need the following ingredients:

4 Eggs
500g of Flat Leaf Spinach, no stalks (frozen is fine)
1 clove of crushed Garlic
Milk (preferably whole or semi-skimmed, skimmed is entirely pointless)
Large knob of Butter
Crumbly Goats Cheese (you can substitute for feta if you're put off by the idea of goats cheese)
Ready Roll Puff Pastry

Utensils needed:

Pyrex mixing bowl
Medium Saucepan w/Lid
Flan Tin
Wooden Spoon
Sharp Knife
Fork or Mini-Whisk

Okay - first thing you want to do, is sort out the filling. Take the spinach, and cook it in a pan. If frozen, just put it on a low heat for a while with the lid on. Once cooked, you want to squeeze it and make sure any water is drained away. Add a large knob of butter and a clove of crushed garlic. Mix well & put it to one side to cool down a bit.

Now you want to crack two eggs into a bowl, and the YOLKS of the other two (save the white for a meringue or something). Add a large pinch of salt and a good amount of black pepper. Add about two tablespoons of milk. Whisk until creamy.

Now, take the Flan tin, or a round baking tray and grease it thoroughly with a little oil. Pop in a dessertspoon of flour, and tap it round, so that the tin is covered, both the wall, and the base. This stops the pastry from sticking.

I use ready roll to make this a quick and easy task, but by all means make your own - shortcrust does equally well, but i prefer the lightness of puff. Line the tin, but dont bother cutting any excess off - just leave it looking rustic!

Put the spinach evenly across the pastry, and then top it with chunks of the goats cheese. Now you can use whatever kind you like, but i prefer the crumbly type.

On top of that, pour in the egg mix.

Put it in the gas mark 6 for about 15-20 minutes, until the pastry has gone golden brown, and the filling has set.

Then all thats left to do, is take it out of the oven and eat it! :D

See? Simple!


  1. Throw in a bit of bacon and some peppers, change the puff pastry for short and you've got a quiche lorraine.

    Thanks for permission to post this recipe on

  2. This was SO FLIPPING DELISH!!