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Spinach and cherry tomatoes quiche – a dinner party winner

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spinach and cherry tomatoes quiche

When you invite people for dinner ( I don’t understand why you would want to do that but whatever), you don’t want everyone to enjoy themselves, drink at the table and gossip, while you are slaving in the kitchen. My best advise coming from experience is;  prepare dessert in advance and for dinner serve quiche. It’s easy and simple, tastes nice, and when the guests arrive, you can stick it in the oven and enjoy nice conversation and an even nicer glass of wine. Another advantage is that even if you get tipsy during that process, your dessert is already made, so you are not going to mess it up. You can only burn a bit of your quiche, like what I did as you can clearly see on the picture…..



Spinach and cherry tomatoes quiche


For the pastry:

1 glass of flour

1/2 pack of butter

few spoons of cold water

pinch of salt




For the filling:

spinach (300 grams)

2-3 spoons of olive oil

cherry tomatoes

2 eggs

half a cup of soya cream (or ordinary single if you are pleased)

spoon of nutmeg


any fresh herbs (basil, oregano, etc) but if you don’t have any, dried herbs de provence will do

200 grams of hard cheese (whichever you like, cheddar is absolutely fine)


1. To make pastry sieve the flour, add a pinch of salt, cut room-temperature butter into cubes . Add it to the flour and using your hands mix it together until you have a breadcrumbs texture. Add cold water (just few spoons,enough to make firm dough) and using your hands mix everything until you form nice pastry, then leave in the fridge for half an hour.

2. Saute spinach in a pan with olive oil. Add nutmeg, a pinch of salt and herbs. Leave to cool for a bit.

3. Take the pastry out of the fridge, dust with more flour, roll it out on a floured surface. Butter flan dish, I usually sprinkle the dish with 2 spoons of breadcrumbs. Line the dish with pastry. I never use fancy baking beans, I just simply poke the pastry with a fork, leaving plenty of little holes.

4. Pre-bake pastry in an oven for about 20 minutes (temperature 150 C).

5. Take it out of the oven, sprinkle a spoon of breadcrumbs into the pastry, then some grated cheese. Spread spinach and add cherry tomatoes. Whisk eggs with cream and pour it into the pastry. Sprinkle more cheese on top.

6. Bake it in the oven till eggs set and cheese melts (30 -40 minutes, temperature about 170 C).

Serve with a salad and a smile.



About potatofaces

People who cook always go on about precious memories of childhood food one of their family members cooked, how daddy or nanny taught them the importance of cooking and eating together, and they still remember the comfort food they produced, amazing dishes whipped up by brilliant but humble cooks in their family. Well, let me tell you, it was totally different in my family. My mother’s family – totally useless as cooks, who could survive on bread and butter, cooked once a week a terrible, terrible meal, usually some kind of meat piece with lots of brown sauce. Also, they were never bothered about eating together. That’s maybe why most of them were depressed and suicidal. My mother followed that path and couldn’t really cook, and because I never wanted to eat meat, was warning me that ‘one day I will regret it’. Probably because my mother wasn’t into cooking my sister at the age of 12 took over and started producing amazing dinners and cakes. Well, luckily for me and her we weren’t that genetically doomed because apparently my father’s family were gifted in that compartment. I can only presume it was genes, as my father divorced my mother when my sis and me were little and he strongly believed that he also divorced us. So, we were growing up never having any contact with him and as a result, couldn’t learn how to cook from him. That’s why I believe the love of cooking ( and the ability) was just passed to us genetically. My father, short time before he died, unexpectedly felt an urge to contact us. First he gave my sister a mandolin (that’s another thing I know about him- he played a few instruments). My sister refused to talk to him, he then decided to contact me and wanted to spend some time with me. I didn’t want to, as he was a stranger to me (I was 11 or 12 at the time) but as I was promised I could leave whenever I wanted to, I went to the village he lived in. There I tried his mother’s cooking everyone was raving about. It was simple and amazing, I wish they were as family dedicated as they were at baking, cooking, making pastries, wine, tinctures, you name it. But I ate, drunk, and got bored of strangers who were my family and demanded to be let to go home. One of the last things my father said to me was that I should start learning English because I might need it one day, which I ignored for another 16 years… Because my sister was such a domestic goddess I wasn’t really bothered about cooking. I got hooked properly after my son was born and I wanted him to eat healthy and get everything he needed, especially that it wasn’t his choice to be a vegetarian (yet). And that is how the story begins…

2 responses »

  1. and how about flapjacks??? Next time??


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