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Spinach, Herb and Halloumi Quiche
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Serves: 4 - 6
One of the finest incarnations of quiche is an onion tart: finely slice 500g onions and sauté in olive oil, with a pinch of salt, for at least 20 minutes, until golden and caramelised. Spread in the pastry case, cover with grated cheese if you like, then pour on the egg filling and bake.
Both the French and the English have an intriguing tradition of serving spinach in a sweet custard tart; it was a vibrant dish for winter, when fresh fruit was unavailable. See Jane Grigson's Vegetable Book (Penguin; £16) for a simple recipe.
To make a tart with wholemeal pastry, use half wholewheat flour and half plain self-raising; the latter counteracts the heaviness of the former.
Tamasin Day-Lewis's The Art of the Tart (Weidenfeld Nicolson; £9.99) is, as its title suggests, a great resource for pastry fans.
This recipe was first published in June 2007.