Tuesday, December 13, 2011

Writers and editors on food 8: Paul Collins

Paul Collins was born in England, raised in New Zealand and immigrated to Australia in 1972. He lives in a historic bluestone home built in 1851 with his partner, fellow author, Meredith Costain, and a menagerie of pets including a kelpie called Jack and Molly, a red heeler.
His many books for young people include The Slightly Skewed Life of Toby Chrysler and series such as The Jelindel Chronicles, The Earthborn Wars, The Quentaris Chronicles and The World of Grrym in collaboration with Danny Willis. His latest book is Mole Hunt, book one in The Maximus Black Files. The trailers are available here: http://www.youtube.com/watch?v=3S-eKDYqpEs and http://www.youtube.com/watch?v=n4tTn_WXCiw He is also the author of over 140 short stories.
Paul has been the recipient of the A Bertram Chandler, Aurealis, William Atheling and Peter McNamara awards and has been shortlisted for many others including the Speech Pathology, Mary Grant Bruce, Ditmar and Chronos awards.
He is currently the publisher at Ford Street Publishing (www.fordstreetpublishing.com). Visit him at www.paulcollins.com.au)

Paul's Spinach Quiche

One of my all-time favourites as a single bloke was spinach quiche. Easy to bake, and I'd prepare three at the same time. When baked to perfection, I'd cut 'em into four slices, cover with Gladwrap and stick in the freezer for future easy meals. Sometimes lunches :-).

6 pack of filo pastry (preferably shortcrust but can use puff). If you're keen, you can roll your own pastry
Large tub of Greek yoghurt
Large pack of grated cheese
Three tomatoes
Two onions
Two bunches of spinach (cut the stems off)
Eight eggs.


1/Grease three quiche tins and place two sheets of pastry in each. Smear a bit of butter on them and stick in oven till slightly brown.

2/ Boil spinach in minimum water for three minutes. Squeeze out water and leave to cool. Meanwhile sauté onions.

3/ Beat eggs. Add cheese and yoghurt and mix well. Then add cooled spinach and onions.

4/ Place mixture in three quiche tins. Add some grated cheese over the mixture and place tomato slices on top. I sprinkle paprika over the quiches. Bake at 180 C for 45 mins or till top is golden brown and firm.

Voila! Dinner, lunch, snacks for a while. Especially if you're single!

1 comment:

  1. Just as well I have some in the freezer. I might just go and snag one now! lol