Spinach Quiche

Professional chef Franck Potais shows you how to make a traditional French spinach quiche in this step by step guide. This can be enjoyed for supper or as a light lunch served with a simple tomato and lettuce salad.


  • 500 g shortcrust pastry
  • flour
  • 2 tbsp rapeseed oil
  • 500 g washed spinach
  • 3 eggs
  • salt
  • pepper
  • nutmeg
  • 300 g creme fraiche



1: Making the Base

To make the base you will need shortcrust pastry, you can either make it yourself or store bought is fine. Take the shortcrust pastry out of fridge and leave for 1 hour before you use it. With a rolling pin, press pastry down and start to roll it out. Turn it round and roll again until the pastry is thin enough, this should be about 2-3mm. Put flour on the table to stop the pastry from sticking.


Place your pastry on top of a 20cm pastry ring. Flour the pastry, then using both hands, one to lift the pasty and the other to press the pastry into the circle, making sure it is well pressed into the edges. Fold the excess pastry over the edge of the ring and press down. Cut off the excess pastry leaving about 1cm folded over the ring. Fold your excess pastry into the inside of the pastry ring and nip it into a neat border with your fingers.


It is important to bake the pastry now, because the filling needs to be added and if it is all baked together the pastry will be soggy. So, prick the bottom of the pastry so it doesn’t rise. Place it in a tray lined with baking paper. To ensure the pastry doesn’t rise then place some beans in grease-proof paper and place them inside the pastry. Bake for 10-15 minutes at 220 degrees Celsius. Once the pastry has cooked, remove it from the oven and remove the beans and the pastry ring.


Put 2 tbsp rapeseed oil in a hot pan, then pour in 500g of spinach and cook for 5 mins. Put 3 eggs into a mixing bowl, then whisk in 2 pinches of salt, 1 pinch of pepper and 2 pinches of nutmeg. Mix well. Add 300g creme fraiche and mix again.



Once spinach has cooked, put it in a bowl and press it down with a spoon to chop it up and strain a little, then put it into the pastry base and spread evenly. Pour the egg mixture over the spinach. Put the quiche in the oven for 30 to 40 mins at 160-180 degrees. Remove from the oven and serve.

About the Chef

For over twenty years, Franck Pontais has been creating the finest gastronomic experiences for celebrities, large corporations, high profile businesspeople and small groups of friends and family. Trained in the French tradition of the Traiteur. Franck has dedicated the last ten years of his career to introducing verrines – goumet food beautifully presented in individual glasses – to the UK. Born in Paris, Franck began his career aged 14 as a butcher’s apprentice. Two years later, he integrated prestigious Parisian culinary school CEPROC where he quickly progressed and gained considerable work. Aged 22, Franck was head hunted by Harrods to expand their Traiteur counter. Following his success, he joined Selfridges six years later where he launched their Traiteur counters in both London and Manchester. Franck then moved to Rhubarb Food Design, catering in VIP Rooms at exclusive events and at the homes of many “A list” celebrities. Highlights of this period include catering for Stella McCartney’s wedding, James Bond’s Die Another Day première, and Elton John charity ball. In 2005, Franck decided to set up his own catering and events company specialising in tailor-made menus for exclusive corporate and private events as well as fine dining and boutique delicatessen food. Since then, Franck’s published his first book and started undertaking major consultancy work for international corporation

Posted in: Articles, Baking, Vegetarian

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