A delicious and tasty recipe you should try at home.


  • Pastry

  • 125g butter

  • 1 ¾ cups flour (plain)

  • 1 egg yolk

  • 30g walnuts, finely chopped

  • ¼ cup water (approx)

  • Filling

  • 1 tbsp oil

  • 1 onion finely diced

  • 225g frozen spinach

  • 100g blue vein cheese crumbled

  • 150ml cream

  • 3 eggs

  • Salt and pepper to taste

  • Grated parmesan

  • Garnish

  • Salad with walnuts

  • Chutney


  • Pastry:

  • 1.

    Rub butter and flour together to fine breadcrumbs and stir through walnuts.

  • 2.

    Add egg yolk and enough water to mix to firm dough. Wrap in plastic and refrigerate for 10 mins.

  • 3.

    Roll pastry to fit four mini quiche tins (loose bottomed)

  • 4.

    Press into flutes. Line with greaseproof paper and add baking beans.

  • 5.

    Bake for 10-15 minutes, remove paper and beans and back again for 5-10 minutes.

  • Filling:

  • 1.

    Heat oil in heavy-based frying pan. Cook onion for 3-4 minutes until soft. Add spinach, stirring until just combined. Stir in blue cheese. Spread cheese mix evenly over cooked pastry bases.

  • 2.

    In a large measuring jug, whisk together eggs, milk, and seasoning.

  • 3.

    Pour over the cheese mixture in each pastry case and sprinkle with parmesan cheese.

  • 4.

    Bake at 220° for 15-20minutes or until set.

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