Spinach and Feta Quiche

 
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Ingredients

Quiche Pastry

  • 180 gr (1 cup + tbsp) plain flour

  • 90 gr (6 tbsp.) cold unsalted butter

  • 1/4 tsp. salt

  • 60 ml (1/4 cup) cold water

Spinach and feta quiche Filling

  • 4 eggs

  • 300 ml ( 1 1/4 cup) thickened cream

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 1/2 tsp. garlic powder

  • 100 gr (3 cups) spinach (fresh or frozen)

  • 100 gr feta cheese

  • 1 spring onion

Instructions

Quiche Pastry

  • Place the flour and salt in the bowl of your food processor and blitz to combine. Add the cold butter cut into small cube and blend until you get a thin crumb texture.

  • Slowly add the water a little bit at the time while blending until the dough comes together.

  • Roll between two sheets of baking paper then place in the fridge on a flat tray to rest for at least an hour. Line your baking pan with the pastry, prick the bottom with a fork then place in the fridge to rest again for at least 30 minutes.

  • Preheat your oven on 180'C/350'F and place the quiche pan lined with the pastry in the freezer while it is preheating. Blind bake for 15 minutes, then remove from the oven and set aside while you prepare the filling.

Spinach and Feta Quiche Filling

  • Fully thaw frozen spinach and drain well to remove any water/moisture. Thinly chop spring onion and cut the feta cheese into small cubes. Set aside.

  • In a large bowl, whisk the eggs with the cream, salt, pepper and garlic.

  • Sprinkle the chopped spinach, feta and spring onion over the blind-baked pastry, and cover with the egg/cream liquid.

  • Bake for 35 to 45 minutes, or until the centre of the quiche is set. Serve warm.

* Recipe inspired from the “A Baking Journey” website: https://www.abakingjourney.com/

 
Pearce Vander MeedenComment