Add all the dry ingredients and mix. Next add all the wet ingredients and work with your fingers until easy manageable dough is formed.
Next line your tart or quich tin with dough by pushing it firmly down with your fingers.
No need to blind bake this dough, simply add your filling to the raw crust and bake for 30 - 40 minutes until your filling is set.
The dough bakes with the filling and gives a delicious, crisp crust to your quiche.
In a medium saucepan, heat the olive oil and sauté the onion, garlic and chilli – remove from the pan into a large mixing bowl.
Shred the spinach and add this to the sautéed ingredients.
In another saucepan, heat the butter until melted, remove from the heat and add the flour and whisk until a paste is formed.
Add the milk and heat it up again, be sure to whisk all the way until the white sauce (béchamel sauce) has reached its required thickness. Add more milk if you need to.
Remove from heat and add the mustard, cheese and salt and pepper. Add the béchamel sauce to the spinach and mix well.
Line your oven proof dish or muffin pans with pastry dough, by pushing down the dough firmly with your fingers.
No need to blind bake or pre bake this pastry, simply add your filling in the raw crust and bake at the appropriate times.
For Mini Spinach and Cheddar Tartlets, bake at 180 degrees Celsius for 10 – 15 minutes, until your filling sets and gets a brown colour.
For a Main Meal of Spinach and Cheddar Quiche – bake at 180 degrees Celsius for 30 – 40 minutes, until your filling sets and gets a brown colour.
Reprinted with permission of Anina'sRecipes. To see more recipes, click here.