Quiche Sue

MAKES 10

QUICHE BASE

1 quantity Pâte Brisée

Using a rolling pin, roll out the chilled pâte brisée on a floured work surface to a thickness of 3 mm (¹/₈ inch). Cut out ten 14 cm (5½ inch) diameter discs and use the pastry to line ten 11 cm (4¼ inch) individual pie tins. Store in the refrigerator until required.

FILLING

200 g (7 oz) caramelised onions

1 quantity Cheese Mix

500 g (1 lb 2 oz) English spinach, either fresh, wilted or frozen, thawed

350 g (12 oz) blueberries

150 g (5½ oz) goat’s cheese

1 quantity Quiche Sauce

Preheat the oven to 170°C (325°F). Place the pastry-lined quiche tins on a baking tray. Put 20 g (¾ oz) of the caramelised onions in the base of each quiche and top with 15 g (½ oz) of the cheese mix. Then add 50 g (1¾ oz) of spinach followed by 35 g (1¼ oz) blueberries. Top with 15 g (½ oz) of goat’s cheese and 15 g (½ oz) of cheese mix. Fill the tins with quiche sauce and bake in the oven for 20–30 minutes until the pastry is golden and the sauce has set. Set aside to cool then remove from the tins.