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Recipe: Quiche eats

Is that the sun I see in the sky? Great. And it’s going to be there forever? Even better. And picnic season has begun? This is the greatest day in the history of Ireland.

Picnics spark mixed reactions. For some, they bring to mind soggy, sand-encrusted sandwiches with a measly layer of slimy picnic ham. My childhood picnics included cocktail sausages, rashers, coleslaw, crisps, lots of fresh brown bread, buns, and lemonade, while grown up picnics feature lovely cheeses, meats, olives, breads, antipasti and other nibbles. Give me a picnic over a BBQ any day: way less fussing and hassle, and the picnic comes with the added bonus of being portable enough to bring on a mountain walk.

Another simple idea for a picnic on these sunny spring days: the humble quiche. Easy to make and available in varieties from dirt cheap (ham and cheese) to fancier (spinach, feta, and pine nuts). My friend Lou made a lovely ham and asparagus quiche last summer.

Any more than three ingredients and the quiche can get overwhelmed, so it’s best to keep it simple. And if you put chicken in a quiche, then you’re sick. Sick and wrong: mixing eggs and chicken is despicable.

I’m opting for the slightly more expensive version: pine nuts are pricy at around €4 per packet but it should stretch across a few lunches or dinners. Frozen spinach is a cheaper alternative to fresh and works just fine in this recipe – just make sure to squeeze as much water out of the spinach as possible because otherwise you’ll have far too much liquid.

Shortcrust pastry is ideal but I happened to have puff in the freezer. Although it was a bit messier, it worked fine.

Can you share a quiche recipe?


  • 6 eggs
  • 1 Jus-Rol or other frozen shortcrust pastry sheet
  • 1 onion
  • 10 oz frozen spinach or one bag of fresh chopped spinach (around 200g, don’t worry about being too precise)
  • 1 onion, finely chopped
  • A handful of pine nuts
  • Around 100g of feta, chopped into cubes
  • A dash of milk
  • A pinch of nutmeg
  • A handful of grated parmesan or grana padano (optional)
  • Salt and pepper
  • Olive or other oil


  • Defrost your pastry and blind bake it in a quiche dish. To blind bake, cover the pastry with parchment and weigh it down so that it cannot rise. Ceramic beans are an ideal weight but lentils or butter beans work fine too. Place in a preheated oven and cook for about 20 minutes. If you don’t blind bake the pastry you’ll end up with a disgusting, soggy quiche.
  • Mix the eggs with dash of milk, 10 ml (2 5ml teaspoons) of water, a pinch of salt, pepper, and ground nutmeg.
  • Lightly toast the pine nuts on a pan for 2-3 mins until they start turning brown. Remove from the pan immediately and set aside.
  • Meanwhile, fry the onion in oil for 2 mins and add the spinach until it wilts
  • Line the quiche tin with the blind baked pastry. Pour in the eggs, spinach mixture and pine nuts.
  • Top with cubes of feta.
  • Place in the preheated oven and cook for about 15 mins. Remove, top with the optional parmesan, and return to the oven for another 5-10 mins, or until a knife inserted into the centre comes out clean.
  • Cut into slices or pack into a picnic box.

For a substantial picnic, serve with a simple rocket and tomato salad with a balsamic vinegarette and some fresh lemonade or tipple of your choice. I’m a big fan of the M&S fresh lemonade.


  1. I was planning on making a quiche this weekend. What perfect timing.

  2. Ooo disagree about the chicken and eggs. I had a chicken and chorizo quiche the other day that was very very delicious.

  3. My favourites are salmon, leek and cream cheese or asparagus, bacon and brie though if asparagus is too expensive i often substitute spinach. quiche is great also for using up bits and pieces of cheese that might be left in the fridge.

  4. My favourite fancy quiche is chorizo,blue cheese and leeks. Hard to beat ham, cheddar and tomato too.

  5. I love a very simple leeks quiche. I simply sweat the leaks (finely sliced) in butter. Then mix them with a tub of half fat creme fraiche (Yeo Valley is good), 2 larges eggs and a handful of gratted cheese (mature cheddar, parmesan or gruyere). I also add a pinch of saffron.

    Another favourite is a tomato and mustard tart, not exactly a quiche but so much easier: brush the blind baked pastry case with mustard, add sliced tomatoes, a bit of thyme and a drizzling of olive oil and bake.

    And the perfect summertime recipe, when tomatoes are at their best: a mix of cherry tomatoes and plum tomatoes (chopped), creme fresh and eggs (a tub of cream for 2 large eggs), a dollop of pesto, some parmesan.

    you got me hungry now….

  6. just a word on shortcrust pastry: home made is a doodle, no hydrogenated fats and so much cheaper than shop-bought. The recipe below is the easiest and a no fail:

    250g of plain flour
    125g of soft butter (not melted)
    a bit of water or milk

    rub the butter in the flour (add a pinch of salt if wanted) until it looks like breadcrumbs. Add a bit of water or milk, a spoonful at a time, until the dough comes together. Do not knead too much or it will be though. Bring into a ball and use immediately. Putting this pastry in the fridge will harden it

    And you can swap some of the plain flour for wholemeal flour

  7. I revived a recipe that my mother used to make years ago from a Sainsbury cook book. I really enjoyed it, although the children weren’t too impressed:–rNlgmvKIOjpbmLUMNPocz8o-9R98JVDkABU0/edit?hl=en