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Brie, Spinach And Tomato Quiche

By Richard Poynton - April 16, 2014

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Download the Brie, Spinach And Tomato Quiche Recipe.


100g butter – cut into cubes
100g flour
100g cheddar cheese – grated

  1. Rub the butter into the flour
  2. Mix in the cheese
  3. Press into a pie dish
  4. Bake blind at 200°C for 15mins


750g frozen spinach
2 small camemberts – thinly sliced
1 large tomato – sliced
4 eggs – beaten
500ml cream
Salt & pepper

  1. Arrange the spinach, camembert and tomato over the pastry
  2. Mix the eggs, cream and seasoning and pour over
  3. Bake at 180°C for 45mins

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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