Easy Spinach, Edamame Bean & Parsley Quiche Recipe

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Easy Spinach, Edamame Bean & Parsley Quiche Recipe

Created as a quicker and easier version of the official coronation quiche recipe, this Spinach, Edamame Bean & Parsley Quiche turned out delicious! Using ready made pasty and with no blind baking, this simpler recipe includes full step by step images and detailed instructions to make this shortcrust pastry quiche foolproof.

4.88 from 8 votes

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings

Author Chloe

Equipment

Quiche Tin - 25cm

Measuring Scales

Measuring Jug - Small

Ingredients

320 g Shortcrust Pastry - ready rolled
450 g Fresh Spinach - or frozen - see notes
100 g Edamame/Soya Beans - fresh or frozen
2 tbsp Chopped Fresh Herbs - tarragon, parsley, chives or a mixture
150 g Cheddar Cheese - block or pre grated/shredded
3 large Eggs
150 ml Semi Skimmed (Half Fat) Milk
300 ml Double Cream (Heavy Cream) - see note
2 tsp Sea Salt Flakes
½ tsp Cracked Black Pepper
Plain Flour (All Purpose) - for dusting

Instructions

Prepare the pastry case

Dust a clean work surface with Plain Flour (All Purpose)
Unroll a 320 g Shortcrust Pastry sheet on the flour and dust with more flour if it is at all wet. Use your fingers to smooth out any cracks.
Use a rolling pin to roll the rectangle into a square just a little larger than the quiche tin you are using. This only took me two rolls so be gentle and go steady.
Carefully drape the pastry into the quiche tin. I fold the pastry towards me, place the tin where the pastry was and then unfold the pastry over the tin. With a little shuffling around, this makes it quite easy.
Use your fingers to ease the pastry into the corners and sides of the tin. Lift up the sides of the pastry as your do this so you aren't stretching it.
Use the rolling pin to roll over the top of the tin to cut off the excess pastry. If you aren't using a sharp edged tin, use a sharp knife to remove it.
Check for any rips, tears or holes in the pastry and use any scraps to cover them. Try not to make your repairs too thick or they won't cook.
Use your thumb to gently ease the pastry up the sides of the case so it is just protruding above the tin edge all the way round. This will help offset any shrinkage.
Place to the pastry in the fridge to chill while you prepare the remining ingredients

Prepare the spinach

Place a large deep frying pan or saucepan over a medium high heat. Add 450 g Fresh Spinach. Do not add any oil or water
Put on a lid and allow it to sit for around a minute.
Remove the lid and keep tossing the spinach in a pan. It will start to wilt very quickly.
Continue to move the spinach around the pan. You want it to continue wilting and for as much water as possible to evaporate. Reduce the heat when it feel necessary, you don't want to fry the spinach.
After around 5 minutes and once the spinach is looking pretty dry, remove the pan from the heat.
Tip the spinach onto a plate covered with kitchen paper and spread it out. Set aside and allow it to cool.

Prepare the beans

Allow 100 g Edamame/Soya Beans to defrost if using frozen. I do this by running warm water over them until no longer frozen. Drain well.
If using fresh beans, boil in water for around 3 minutes. Drain then rinse with cold water.
Dry thoroughly with kitchen paper and set aside.

Prepare the filling

You will need roughly 2 tbsp Chopped Fresh Herbs. I used parsley, you can use tarragon, chives or a mixture. Use a sharp knife to very finely chop the herbs then set aside.
Grate if needed, otherwise weigh out roughly 150 g Cheddar Cheese and set aside.
Finely chop the now cool and very dry spinach. Run a sharp knife over it multiple times on a cutting board.
Add 3 large Eggs, 150 ml Semi Skimmed (Half Fat) Milk, 300 ml Double Cream (Heavy Cream), 2 tsp Sea Salt Flakes and ½ tsp Cracked Black Pepper to a large mixing bowl. Also add the chopped fresh herbs.
Whisk until everything is well combined.
Add the dried spinach - try to make sure it isn't just in one large clump or it will not mix well.
Carry on whisking until the spinach is well dispersed in the cream/egg mix.

Assemble & bake the quiche

Preheat the oven to 200c/390f fan or 220c/420f non-fan.
Retrieve the pastry case from the fridge and place on a thin baking tray. This will make moving it to the oven much easier.
Sprinkle half of the cheddar cheese into the pastry case.
Add the cooked and dry beans.
Give the cream/egg/spinach mixture a quick stir and then carefully pour into the pastry. Give any bits of spinach a poke as needed so the filling is nice and evenly spread.
Sprinkle over the remaining cheddar cheese.
Put the whole tray with quiche tin into the oven for around 30 minutes. If you feel like the top is browning too fast, reduce the heat slightly.
Once cooked, place the quiche in on a wire rack or trivet to cool a little.
To remove from a tin with a removeable base, please the tin on a bowl which is smaller than the base. Allow the side of the tin to fall away.
The quiche can then be left on the base to cool further on a wire rack or it should slide straight onto a place.

Notes

You are looking to end up with roughly 200g cooked and dry spinach to use in the recipe. You can use 450g fresh spinach or 650g frozen spinach to obtain roughly this amount. If you have adjusted the recipe servings, make sure to adjust the amount of spinach used.

Replace the whole amount of the double cream and milk with single cream if you prefer.

Nutrition (Approx)