From group online classes to bespoke individual classes to reorganizing your kitchen and advising you on food choices everything Clara does is about bring the passion of food into the homes of her clients.

Phone:      0862396975
Address:   Cork, ireland

Clara Cooks


The Quiche has come a long way over the years from the basic quiche lorraine to more adventurous fillings.

I mix and match different fillings. This one is really delicious and flavoursome. The ingredients are for a 12-inch size. If making a smaller one then just calculate the ingredients you will need.

I make my own pastry but by all means, you can just use pre-made shortcrust pastry.

For the filling:

  • 100g soft cheese
  • 3 large eggs
  • 350ml milk/cream – I do half and half
  • Salt and freshly ground black pepper
  • 1 onion, sliced
  • Small Roma tomatoes cut into quarters
  • Spinach wilted
  • Finely grated manchego cheese
  • 1 tsp smoked paprika (optional)
  • Salt and pepper to taste

For the pastry: 

  • 285g/10oz plain flour, plus extra for dusting
  • 145g/5oz butter cut into cubes

You will need a 12-inch flan dish/pie dish (I used a ceramic pie dish for this as I wanted to serve it in this) If using a flan dish make sure it has a removable bottom.


  1. First, make the pastry: tip the flour into a large mixing bowl. Add the butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons of cold water until the pastry comes together in a ball. 
  2. I use my food processor for making pastry, it’s very simple and time-efficient. 
  3. Roll out the pastry on a lightly floured surface and use it to line the dish
  4. Chill in the fridge for 30 minutes. 
  5. Meanwhile, preheat the oven to 180˚C. 
  6. Prick the pastry case all over with a fork, to prevent air bubbles from forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. 
  7. Place on a baking sheet and bake for 20-25 minutes. 
  8. Remove the beans, brush pastry with egg wash and cook for a further 5 min until the base is lightly browned.
  9. Saute the onions until lightly browned
  10. Wilt the spinach
  11. Place the cut tomatoes, onions and spinach on top of the pastry and grate in the manchego cheese. 
  12. In a bowl, mix the eggs, cream, milk, smoked paprika,  salt and pepper, then pour into the quiche. 
  13. Bake for 35 minutes until golden and just set. 
  14. Check the centre with a skewer or knife to make sure fully cooked.
  15. Let sit for 10/15 min before serving.

Serve with a nice green side salad

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