Spinach Potato Quiche 马铃薯苋菜咸派

Love this spinach potato quiche with crumbly wholemeal shell crust topped with golden cheddar and mozarella cheese. It makes a delicious meal on its own :P

Yield: four 5" pies

Shell Crust

Ingredients 

140g plain flour

20g wholemeal flour

90g cold unsalted butter

1/4 tsp salt

1/2 tsp fine sugar

4~6 tsp cold water

Directions

1. Place all the ingredients, except the cold water, in a mixing bowl. 

Keep the ingredients in the fridge for 15 minutes.

2. Use a dough cutter to cut the cold butter and mix with the flour into bread crumb form.

3. Finally add in cold water to bind the bread-crumb alike mixture together into a big lump. The cold water to be added one teaspoon by teaspoon. 

4. Divide the dough into 4 equal portions, about 68g each. Cover and place in the fridge for about 15 minutes.

5. Flatten the dough between two plastic sheets by using a flat plate. Form a thin crust slightly larger than the pie pan. Shape to fit  to the pie pan. 

6. Poke the base with a fork to create ventilation holes. Set aside.

Spinach Filling

Ingredients

Ingredients in room temperature  

100g granola potato, peeled

4 eggs (60g each)

100g fresh milk

Some seasoning powder

Dash of black pepper powder

Dash of salt

1/2 tsp chopped garlic 

80g  baby spinach leaves

1 tbsp mozzarella cheese, shredded

1 tbsp cheddar cheese, grated

Directions 

1. Cut the peeled potato into 2cm chunks. Coat with a little salt and steam for 15 minutes, or till soft.

The steamed potato should easily be poked through.

Cut the steamed potato into thick slices.

2.  Wash and drain spinach leaves. Cut into thin strips. Squeeze out excess juice.

3. Mix egg, milk, seasoning powder, black pepper powder, salt and garlic together. Set aside.

Try not to stir in too much air.

4. Arrange the potato slice at the bottom of the shell crust.

5. Place spinach leaves into the shell crust, pour in the egg mixture.

6.  Sprinkle shredded mozzarella and cheddar cheese over the top.

7. Bake in an oven middle rack at 200 degree Celsius for about 20 to 25 minutes, or till the centre of the pie becomes bulge.

8. Allow the quiche to cool down for a few minutes before inverting it out to enjoy :)