I am passionate about adding tweaks to a recipe. Just a little touch and you get something completely different from what is written. Rosemary and Garlic butter did the trick for this spinach and leek quiche. 

Sublime Butter flavoured butters became an obsession in my kitchen. As well as great with just a piece of bread, it can take a dish to another level.

A few weeks ago I went above and beyond. The natural combination with the Chimichurri flavour is with beef or other types of red meat. One day, there was no read meat at home, just fish. I just added one to the other and popped in the oven. The award winner Chimichurri (Great Taste 2019) gave a fresh and spice taste to the dish that I was not expecting. It was a happy outcome. 

A brand new flavour that I am craving to have a go is Pink Himalayan Salt. I would love to have a bunch of big and fresh prawns to fry in this butter. 

I decided to explore the flavour of the Rosemary and Garlic Sublime Butter with a quiche recipe. For the pastry, I chose one of my favourite recipe websites ever: Panelinha , from the chef and TV presenter Rita Lobo. The recipes never fail me. They are easy, practical and delicious.  

For the filling, well, I made my own blend with a leek that was around, spinach, onion and chunks of leftover cheese. 

Hope you enjoy!

Main ingredients for the pastry: butter, water and plain flour.



  • 2 cups of flour 
  • 150 g cold butter in cubes
  • 5 spoons of cold 
  • 1 teaspoon of salt


Sift the flour with the salt in a large bowl. Add the butter and mix with your hands until you have a soft breadcrumb texture. Add spoons of water slowly  to make the crumb mixture come together to form a firm dough. You don’t need to work the dough too much. Leave dots of butter to get crunchiness. Make a ball and flat it, making a circle. Wrap the dough with clingfilm. Rest in the fridge for at least one hour (you can also make it on the day before). 

The dough resting.


Preheat the oven to 200 °C . Roll out the pastry on a light floured surface. Make a circle of about 6 cm larger than the diameter of the non-stick round tin with loose base, 23 cm (9 inches). With the tip of your fingers, press gently the dough to cover the bottom and the side of the tin. Cut the excess of the dough. Take the tin to the fridge for about 10 min. Cut a circle of baking paper larger than the base and place in it. Put on top raw beans. It will give weight and prevent incoming air and cracks. Bake for 30 minutes. 

Raw beans prevent air bubbles when baking the pastry.


  • 1 leek 
  • 1 bunch os spinach
  • 4 eggs
  • 1 onion 
  • 400 ml of double cream
  • 1 spoon of olive oil
  • Salt and nutmeg


  1. Slice onions and leek, add the spinach and fry in olive oil. Let it cool. Break the eggs in a large bowl. Add the double cream, salt and nutmeg. Mix it well. 
  2. Get the pastry from the oven and set it up for 180 ºC. Take off the beans and the baking paper. Cover the bottom of the pastry with the leek, onion and spinach. Add the mixture with eggs and double cream. Bring the tin to the over for about 40 minutes or until it gets golden.

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