Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Sally’s ‘simple swap’ organic quiche recipe

Sally’s ‘simple swap’ organic quiche recipe

18 ratings

Sally’s family has been spending lots of time together at home recently, especially in the garden, where they’ve been learning about bees and other wildlife. They love cooking together, and Sally’s Cheddar and spinach quiche is a real hit with the kids. She loves it too, especially since she’s made a simple swap to all-organic ingredients. It tastes just as delicious thanks to Yeo Valley’s Mature Cheddar and Organic Milk, and she feels happy knowing it’s full of nutritious organic veg to keep her busy little bees buzzing See method

  • Serves 8
  • 35 mins to prepare and 25 mins to cook
  • 251 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 175g organic plain flour, plus extra for dusting
  • 100g Yeo Valley Organic Salted Block Butter
  • 6 medium organic eggs
  • 50ml Yeo Valley Organic Semi Skimmed Milk
  • 50g organic spinach
  • 1 organic garlic clove, crushed
  • 1 organic onion, grated
  • 100g Yeo Valley Organic Mature Cheddar Cheese
  • 100g organic Tenderstem broccoli, trimmed

Perfect with:

Yeo Valley Organic Mature Cheddar CheeseRich and creamy, ideal for baking and melting Yeo Valley Organic Mature Cheddar Cheese
Rich and creamy, ideal for baking and melting
Shop ingredients

Each serving contains

  • Energy

    1050kj
    251kcal     13%

  • Fat

    16g 22%

  • Saturates

    8g 40%

  • Sugars

    2g 2%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 20.2g Protein 8.9g Fibre 1.7g

Method

greenrisotto

  1. Put the flour and Yeo Valley butter in a food processor and pulse until it resembles breadcrumbs. Add 1 egg and pulse to combine to a dough.
  2. Tip onto a floured surface and roll out until as thick as a £1 coin. Lightly press into a 25cm loose-bottomed tart tin; trim any excess pastry. Chill for 20 mins. Clean the food processor bowl.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Line the pastry case with baking paper and baking beans. Blind bake for 15 mins, then remove the beans and paper. Return to the oven and bake for 8-10 mins until golden and cooked through.
  4. Meanwhile, blitz the Yeo Valley milk with the spinach, garlic, 5 eggs and some black pepper in the food processor until smooth.
  5. Put the onion in a large bowl with most of the Yeo Valley Cheddar. Stir in the spinach mixture.
  6. Pour into the pastry. Lay the broccoli on top and sprinkle with the reserved cheese. Bake for 20-25 mins until risen and golden brown. Cool in the tin for 10 mins; remove and serve.

Little help

Try adding your favourite green veg such as organic peas or kale

See more Food Love Stories

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

Be the first to comment

Before you comment please read our community guidelines.