Spinach and cream cheese quiche from Delia's Complete Cookery Course: The Classic Edition (page 466) by Delia Smith

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Notes about this recipe

  • dawnelizabethtaylor on March 05, 2015

    I used swiss chard from the garden - cooking the stalks first, then adding the leaves; no problem with excess water as you'd get with spinach. I increased pastry to 100 g each wholemeal and SR flour, plus 100 g butter - no cheese; my quiche tin is about 27cms. Probably also used little more parmesan in filling. This was a GORGEOUS quiche - and probably now our favourite - using swiss chard/acelga. The squeeze of lemon juice is really tasty. Definitely 5 stars!

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