spinach and cheese quiche


2 ½ cups plain all-purpose flour
1 tsp salt
¾ cup vegan butter (170g) cold butter
Process the flour to crumble add 4-6 tbs
Cold ice water to form a dough, then leave in the refrigerator for 30 minutes
1 onion chopped, finely
1 bunch of chives, finely chopped

  1. tbsp vegan butter
    1 tbsp olive oil
    14 oz spinach, chopped finely
    3 vegan eggs
    1 cup vegan heavy cream
    Salt and pepper
    ½ cup vegan cheese, grated


Roll out flour on a floured surface and have it prepared in a grease flan tin , prick the pastry with a fork, have some rice put on a grease proof paper and place in the base of the pastry and bake 15-20 minutes to keep nice and flatten. In the meantime place the olive oil in frying pan and sauté the onion and chives for a few minutes, then add the spinach with salt and pepper cook for a few minutes until spinach has been cooked, then remove from heat and drain the liquid from the spinach and add to the pastry base, using a spoon to spread across the pastry, in a separate bowl whisk the heavy cream with the eggs black pepper and salt until nice and creamy then use a spoon to spread over the spinach, then sprinkle grated cheese over the cream and place in the oven for 30 minutes until nice and browned.