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Potter's Mediterranean Quiche

Potter's Mediterranean Quiche Recipe

  • for the custard filling:
  • 1 garlic clove, crushed
  • 1 large red onion, chopped
  • 300g ripened baby tomatoes
  • 400g parmigiano reggiano, grated
  • 300g fresh spinach, roughly chopped
  • 450ml soya milk (unsweetened)
  • 1 large egg and 1 egg yolk
  • olive oil plus extra for drizzling
  • juice and zest of half a lemon
  • splash of red wine
  • fresh basil leaves
  • salt and pepper
  • For the Crust:
  • 285g wholemeal flour (for a less crumbly pastry, use half wholemeal four and half all-purpose flour)
  • 1 tblsp baking powder
  • 140g slightly salted butter, cubed
  • 3-4 tblsp cold water
  • salt
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