Prawn and Spinach Quiche
Prawn and spinach quiche is a good lunch for six: cooked prawns and wilted spinach in a creamy Cheddar custard, baked in a crisp shortcrust case. Ready-rolled pastry keeps the work short, and two details make the difference between a good quiche and a soggy one, which are baking the case blind first and squeezing the spinach completely dry. It can be served warm or cold.
- Total
- 1 h 26 min
- Prep
- 25 min
- Cook
- 51 min
- Serves
- 6
- Per serving
- 500kcal
Getting the pastry for prawn and spinach quiche right
Ready-rolled shortcrust saves time and works well, as long as it is baked blind. The fork pricks, baking beans and a brush of beaten egg together stop the base turning soft under the custard. Use a tin at least 3cm deep so the filling does not spill over, and let the pastry hang over the rim until the quiche has baked.
Swap the Cheddar for Gruyère if you like a nuttier taste. A spoonful of chopped dill or a few spring onions added to the custard goes well with the prawns.
How to prepare prawn and spinach quiche
Tap a time to start a timer.
- Line the tin Heat the oven to 200°C (180°C fan), gas 6. Unroll the pastry and press it into the flan tin, letting the edges hang over the rim. Prick the base with a fork, line it with baking paper and fill with baking beans.
- Blind bake Bake the case for , then lift out the paper and beans and bake for more, until pale golden. Beat the eggs in a jug, brush a little over the hot base and return it to the oven for to seal it. Lower the oven to 180°C (160°C fan), gas 4.
- Cook the spinach Put the spinach in a large pan over a medium heat for , stirring, until wilted. Tip it into a colander and leave to cool, then wrap it in a clean tea towel and squeeze out as much water as you can. Chop it roughly.
- Make the custard Whisk the rest of the eggs into the jug with the cream, milk, nutmeg and pepper, then stir in half the cheese. There is no need for extra salt, as the prawns and cheese are already salty.
- Fill and bake Put the tin on a baking tray. Scatter the spinach and well-drained prawns over the case, pour in the custard and sprinkle over the remaining cheese. Bake for , until the filling is just set with a slight wobble in the centre and the top is golden.
- Stand and trim Leave the quiche in the tin for so it firms up, then trim off the overhanging pastry with a sharp knife, lift it out and cut it into six slices.
What to serve with the quiche
A crisp green salad with a lemony dressing is all you need, along with new potatoes if you want a bigger meal. The summer salad with prawns is a good match. Serve it warm or at room temperature, rather than straight from the fridge, for the best flavour.
Common problems and fixes for prawn and Spinach Quiche
- The base of the quiche is soggy.
- The usual causes are wet spinach and a case that was not baked blind. Squeeze the spinach until it stops dripping, bake the case for the full 20 minutes and seal it with the egg as in the method.
- The filling is watery or has not set.
- Pat the prawns dry with kitchen paper, drain them well if they were defrosted, and bake for another 5 minutes if it still looks liquid in the middle. It firms up as it stands.
- The pastry shrinks or sides slump.
- Leave the pastry hanging over the rim while it blind bakes, as it shrinks when heated. Trim only after the quiche has baked.
Frequently asked questions about prawn and Spinach Quiche
How long does a quiche take to bake?
Bake the case blind for 20 minutes, then bake the filled quiche at 180°C (160°C fan), gas 4 for 30 minutes. It is ready when the filling is set with a slight wobble in the middle.
Can you use frozen prawns or spinach?
Yes. Defrost frozen prawns in the fridge and dry them well. Use about 150g of frozen spinach, thawed, drained and squeezed dry.
Can you eat it cold?
Yes, once it has cooled completely. Chill it within 2 hours of baking, keep it in the fridge for up to 2 days and, if you reheat it, make sure it is steaming hot all the way through.
Can you freeze it?
You can freeze baked and cooled slices for up to 1 month. Defrost them in the fridge overnight and reheat at 180°C (160°C fan), gas 4 until steaming hot all the way through.
How did you like the recipe?
4.7 / 5 · 7 ratings
