I’m a lazy baker. I love to cheat. If you like to cheat too try this lazy and easy Spinach & Onion Quiche

Pastry
Buy a pack of pineapple tart pastry mix and follow the instructions there. One 420g pre-mix can yield 3 pastry shells on a regular loose bottom tart/flan pan which is approx. 1 inch in height, 9 inches in diameter. Once you’ve mixed together the pastry dough, divide it equally into 3 parts, and keep the other 2 in the freezer for future use.

With the soft dough, press onto your tart/flan pan, trim edges, and bake in a preheated oven at 170 deg Celcius for 20 minutes. While this is baking, prepare your filling.

P/S: Better still, buy ready made tart shells from Cold Storage or Village Grocer, lagi cheating!

Filling
100 g frozen chopped spinach
2 – 3 tablespoons of water
1/2 big onion, chopped
25g butter
2 eggs
250 ml water
2 slices of cheddar cheese (like Kraft’s)
2 tsp salt
Dash of pepper
Dash of dried mixed herbs

Method:

• In a pan, combine the frozen spinach & 2 – 3 tablespoons of water and cook till the spinach has softened. Using a sieve, press out as much water as you can from the spinach. Set aside.
• In the same pan, cleaned and wiped dry, melt the butter and saute the onions until soft. Becareful not to burn the butter. Set aside.
• In a bowl, whisk the eggs and milk together with the salt, pepper and mixed herbs. You must whisk it well so that the egg custard when baked will not be lumpy. Whisk till frothy.
• Once you have removed the tart shell from the oven after 20 minutes pre-baked, spoon in the onions and spread it out. Then spoon in the chopped spinach and spread it out evenly too. Place the tart/flan pan on a baking pan so it’ll be easier to handle when you pour in the egg mixture and bring it to the oven.
• Carefully pour in the egg mixture into the tart shell. It should fill up to the brim (for a 1 inch height x 9 inch diameter tart/flan pan).
• Tear in sheets of the cheddar cheese and toss randomly all over the quiche.
• Carefully return the pan into the oven and bake for 25 – 30 minutes until the custard had firmed up. You’ll know when you try to shake the pan a lil’ the custard is fairly solid, like an egg tart.
• Leave to cool to the touch before cutting.

Told you its cheating!