This quiche is the easiest dinner, lunch you can make and its so handy because it freezes very well so you can divide and freeze and leave ready for lunches for the week or for a little after school snack for the kids.

Ingredients:

1 sheet ready rolled shortcrust pastry (320g)

5 eggs

350ml cream

150g gruyere cheese

2 handfuls spinach

10 cherry tomatoes

1 Clonakilty black pudding

Method:

Preheat oven at 180 degrees Celcius

1. Place your pastry on a 20cm round dish and press it down. (I always spread some butter to avoid sticking)

2. In a deep bowl whisk the eggs with a fork

3. Add cream and cheese into the egg mix and combine well

You can grate a bit of nutmeg into the mix if you’d like

4. Add in your spinach and mix well

5. Pour this mix on top of the pastry

6. Then slice you pudding and your cherry tomatoes and scatter them all around your quiche

7. Bake for 30-40 minutes