|Spinach and Onion Quiche|
Right now, I have the January blues and with Korean Lunar New Year holidays upon us, I thought I would reminisce about our own little winter holiday in December... Christmas. We really wanted to go all out and cook a feast to remember this year as our first year in Korea had involved a two-hob mashed potato and vegetable stew and two lonely place settings. We had no friends, no tree and no oven and we had only been in Korea a month or so. We couldn't read any labels in the supermarket and it was difficult to find our way to any more adventurous food shopping locations. It was really hard to be away from home for the first time and so we spent most of the day waiting for family to come on skype. We cheered ourselves up with a flight to Shanghai on Boxing Day morning though, so we really shouldn't complain. But the truth is, it just didn't feel like Christmas.
This year, Korea was our old friend and had actually thrown us a few unexpected treats which included a small chunk of 17,000won stilton (a bargain at 9GB Pounds)! We had also found all manner of things in Costco and I had received an amazing Christmas box from my sister which included three different kinds of British waxed cheese and some homemade tomato and apple chutney. The label suggested it was made from apples out of my mum's orchard which was later confirmed! What a taste of home and such a thoughtful gift. So Tom and I really went to town and made everything from scratch including eggnog, Ellory style stuffing, Yorkshire puddings, cranberry sauce and Tom prepped a turkey which he had to brine in the bin it was so big! When we got to thinking about starters, I realised it had been a while since I made a quiche, so I made one for Christmas morning as the vegetarian option. Tom made some mighty good looking Scotch eggs and they were a real success!
|Tom's homemade scotch eggs|
|Tom prepping the bird|
|Some homemade Yorkshire puddings, good enough for a couple of Yorkshires in Korea!|
Spinach and Onion Quiche
Ingredients for one large or two small quiches.
225 g (8 oz) plain flour
100 g (4 oz) butter
cold water to mix
one large onion
2 large hand fulls of washed spinach
75 g (3 oz) cheese, grated
2 medium eggs
150 ml (¼ pint) milk
salt and pepper
1. Mix flour and salt in a bowl, rub in the butter using your thumbs and finger tips lightly.
2. Using a knife to cut and stir, mix with cold water to form a dough.
3. Turn dough on to a floured surface and lightly form into a dough using floured hands.
4. Roll out to the size of your baking dish or quiche dish.
5. Prick the pastry with a fork so as to prevent it rising too much on the base. Bake the pastry blind for 12 mins on 170C.
6. Fry the onions in a little oil until browned and the add the washed spinach. Season with salt and pepper.
7. Put this vegetable filling in the baked pastry base.
8. Cover with two cracked eggs and then top with grated cheese.9. Grind some black pepper to season before placing in the oven at 190C for 25-30 mins or until browned and firm.
|Shortcrust pastry case|
|Spinach and onion quiche ready for the egg...|
|Ready for the oven - Spinach and onion quiche|
|Baked Spinach and Onion Quiche|