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Tomato, Spinach & Mozzarella Quiche


  • 5 eggs
  • ½ pint of whole milk
  • 60ml of double/heavy cream
  • 1/4 teaspoon of basil
  • 45g of baby spinach
  • 10 inch pastry base
  • 100g of chopped mozzarella
  • 2 large tomatoes

Step 1

Preheat the oven to 200°C/400°F. Prepare the tomatoes by slicing into ¼ inch round slices and arrange onto a baking tray before dressing with olive oil. Then sprinkle with salt and pepper, add the basil on top and leave them to roast for around 10-12 minutes.

Step 2

In a mixing bowl, beat the cream, eggs, milk, salt and pepper for 2 minutes until the eggs are light and fluffy.

Step 3

Roll out your pastry and line it in a greased quiche dish, trimming off the excess pastry edges.

Step 4

Blind bake the pastry by lining the case with a greaseproof sheet, fill with baking beans and bake for 15-20 mins until browned.

Step 5

Lower the heat of the oven to 190°C/375°F. After doing so, lightly coat a frying pan with olive oil and add spinach, stirring regularly until wilted.

Step 6

Remove the spinach from the pan and arrange within the pastry case along with the prepared tomatoes and mozzarella.

Step 7

Pour in the beaten eggs mixture and fill to the top without letting it spill over the edges. Bake for approximately 40-45 minutes until firm and browned.

Step 8

Let the quiche cool and rest, then split into quarters and serve with a light salad.