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Spinach and artichoke quiche

This recipe is inspired by the many trips Kerry has taken to France. She would drive to different local bakeries tasting their quiches and is convinced that they do the best one’s there! This spinach and artichoke quiche is made all that bit better with Castello Tickler Cheddar.



Shortcrust pastry

  • 250g Castello Tickler Extra Mature Cheddar
  • 1/2 tin artichoke hearts
  • 150g fresh spinach (chopped)
  • 1/2 onion diced finely
  • 3 garlic cloves
  • 5 eggs
  • 200ml creme fraise
  • 100ml milk
  • Salt & Pepper

Blue Cheese Dressing:

  • 40g Castello Creamy Blue Cheese
  • 1 clove garlic
  • 150ml sour cream
  • 2tbsp Mayonnaise
  • 1tbsp balsamic vinegar
  • 1tbsp lemon juice
  • Salt & Pepper



1. Preheat your oven to 200C.

2. Lay shortcrust pastry into bevelled baking tin, prick with fold and blind bake for 15mins (with dried beans in your tin too to stop the pastry rising).

3. In the meantime, sauté your onion and garlic.

4. In a separate bowl, beat your eggs and add creme fraise, milk, grated Castello Tickler Extra Mature cheddar, chopped spinach and salt and pepper.

5. Add your salted onion and garlic to your egg mix.

6. Once your pastry base has had 15 minutes in the oven, remove it and let it cool.

7. Reduce your oven to 150C

8. After 10 minutes, add onions and garlic to your pastry base, then add in your egg mix and finally lay your sliced artichokes along the outer edge to decorate before cooking.

9. Place into the oven and cook for 30-35 minutes (or until set).

10. Remove from the oven and let it cool for 10 minutes.

Blue Cheese Dressing:

While your quiche is cooling it is now time to make up the blue cheese dressing:

1. Crush your garlic and then slowly add in one ingredient at a time and keep mixing until they are thoroughly combined.

2. Start with: Garlic, salt, mayonnaise, sour cream, lemon, vinegar, Castello Creamy Blue cheese and finally some black pepper.

3. Arrange your cos lettuce and drizzle your blue cheese dressing over the top

4. Serve with a generous wedge of your quiche and enjoy.

Brought to you by Kerry Whelpdale