And the Oscar goes to….
I took this photo of a Quiche I made quickly on a Sunday afternoon. It was one of my first food photos and it has been my bestseller since. I have now sold it six times online. So here is the recipe for it. It was an experiment, but as it turns out – the combination tastes great. That is if you are a strong cheese lover.
Roquefort Cheese and Spinach Quiche
• Pre-baked pastry for 9-inch crust pie
• 2 cups crisp raw spinach
• 1 cup grated Roquefort cheese
• 1/2 cup finely chopped onion
• 4 large eggs
• 2 cups heavy whipping cream
• 1/4 teaspoon salt to taste
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic salt
• 2 tablespoons powdered parmesan
• Sprinkle of oregano
To make your own pastry:
• 175g plain flour
• 75g butter or margarine (cut into cubes)
• 2 tbsp cold water
• pinch of salt
To make the pastry sift all the flour and salt into a bowl and add butter (or margarine) and rub until the mixture resembles breadcrumbs. Add iced water and mix together making firm dough. Wrap in a cling film and fill in a fridge for 30mins.
Heat oven to 425 degrees F (200 degrees C).
In bottom of the crust pastry shell lay the spinach. Add Roquefort cheese, onion and dry ingredients.
Beat eggs slightly; beat in remaining ingredients.
Pour into quiche dish over spinach, cheese and onion.
Sprinkle some parmesan cheese over the top.
Sprinkle oregano for effect.
Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C) and bake for about 30 minutes longer or until knife in centre comes out clean.
Let it stand 10 minutes before cutting.