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Anchovy, Chilli and Spinach Quiche
Posted By Stephen
This was Kerri’s idea, adapted from another recipe. She initially wanted to use watercress, but couldn’t find any when she went shopping today, so we went with spinach. It turned out rather well, with lots of flavour. Although if you don’t like anchovies then it’s not a dish for you as they were quite prominent. The chilli gave a background heat to it, not too much. Served with a simple salad.
Shortcrust pastry
225g spinach
150g new potatoes
1 egg
284ml single cream
50g parmesan cheese
5 anchovies, chopped (plus however many are left in the tin for decorating)
Chilli flakes
Salt and pepper
10 capers
Line a 24cm quiche dish with pastry and bake blind for half an hour.
While this is happening, wilt the spinach (using a couple of tablespoons of water) and then rinse in cold water. Squeeze out any excess moisture and chop finely.
At the same time, boil the new potatoes for six minutes, rinse in cold water and slice.
Combine all ingredients, pour into pastry case and top with leftover anchovies. Bake for 40 minutes on 160 degrees.
Oct 30th, 2008
Lovely-looking quiche. I’m keen on anchovies (a recent discovery – I used to loathe them) so should try this sometime. I think it would be good with broccoli too as I love the combination of broc, chilli and anchovy.
Thanks Antonia. Have you tried anchovy, brocolli and chilli with pasta? I’ve not done it myself but it’s supposed to be very good.
Yes – I’ve had that combination before and loved it. I used a recipe of Wendy’s from A Wee Bit of Cooking. It had black olives with it too and was really good.