Spinach and Feta Quiche | Recipe
Spinach and Feta Quiche | Recipe
Cooking Time:
60 min
Difficulty:
Easy
Persons
-
4 tspFeta SeasoningThe perfect seasoning for all kinds of feta dishes £2.39 £68.29/kg incl. 0% tax, excl. shipping
-
200 gplain flour
-
100 gcold butter
-
1egg
-
1 pinchsalt
-
1 tbspcold water
-
500 gbaby spinach
-
1onion
-
2 clovesgarlic
-
2 tbspolive oil
-
1 pinchfresh nutmeg, grated
-
200 gfeta cheese
-
3eggs
-
300 mlcream
-
salt, pepper
1
Put the flour into a bowl. Cut the cold butter into small pieces and rub into the flour using your fingertips so the butter doesn’t warm up too much. Add the egg, a pinch of salt and the cold water and bring it all together. Do not over-knead! Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
2
Wash the spinach and shake dry. Peel and finely chop the onion and garlic. Heat the olive oil in a pan and sauté the onion and garlic until translucent. Add the spinach and stir through until wilted. Season with salt, pepper and a grating of nutmeg. Remove the pan from the heat and leave the spinach mixture to cool.
3
Cut the feta into small cubes.
4
Line a quiche or tart tin with baking paper.
5
Take the pastry out of the fridge and roll out on a floured work surface. Using your rolling pin to carefully pick the pastry up, drape it over your prepared quiche tin. Gently ease the pastry into the corners without ripping it. Cut off any excess from the rim – you can use this to patch any holes. Prick the pastry base several times with a fork.
6
Preheat the oven to 180°C (top/bottom heat).
7
Whisk the eggs in a bowl. Add the cream and mix well. Stir in the Feta Allrounder and season with salt and pepper.
8
Spread the cooled spinach over the pastry base and sprinkle the feta over it. Pour the egg and cream mixture evenly over the top.
9
Bake the quiche in the preheated oven for 35–40 minutes until the filling has set and the surface is golden brown.
10
Remove the finished quiche from the oven and leave to cool slightly before cutting into wedges. Serve with a leafy green salad and hot buttered new potatoes for a delicious kitchen table lunch.
Method
1
Put the flour into a bowl. Cut the cold butter into small pieces and rub into the flour using your fingertips so the butter doesn’t warm up too much. Add the egg, a pinch of salt and the cold water and bring it all together. Do not over-knead! Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
2
Wash the spinach and shake dry. Peel and finely chop the onion and garlic. Heat the olive oil in a pan and sauté the onion and garlic until translucent. Add the spinach and stir through until wilted. Season with salt, pepper and a grating of nutmeg. Remove the pan from the heat and leave the spinach mixture to cool.
3
Cut the feta into small cubes.
4
Line a quiche or tart tin with baking paper.
5
Take the pastry out of the fridge and roll out on a floured work surface. Using your rolling pin to carefully pick the pastry up, drape it over your prepared quiche tin. Gently ease the pastry into the corners without ripping it. Cut off any excess from the rim – you can use this to patch any holes. Prick the pastry base several times with a fork.
6
Preheat the oven to 180°C (top/bottom heat).
7
Whisk the eggs in a bowl. Add the cream and mix well. Stir in the Feta Allrounder and season with salt and pepper.
8
Spread the cooled spinach over the pastry base and sprinkle the feta over it. Pour the egg and cream mixture evenly over the top.
9
Bake the quiche in the preheated oven for 35–40 minutes until the filling has set and the surface is golden brown.
10
Remove the finished quiche from the oven and leave to cool slightly before cutting into wedges. Serve with a leafy green salad and hot buttered new potatoes for a delicious kitchen table lunch.
Spinach and feta quiche
This delicious quiche with feta cheese and spinach is a home-made masterpiece, guaranteed to put a smile on your family’s faces! Don’t be scared of making your own shortcrust pastry – it tastes out of this world and is easier than you might think. The trick to crumbly pastry is to handle it as little as possible, so only knead until it just comes together, and roll out only once. Our Feta Seasoning adds the perfect finishing touch to the creamy filling – with tomato, leek, paprika and garlic, this spice blend is feta’s dream partner.
More feta recipes
We are full-on feta fans over here at Just Spices. Check out our recipes – they are firm favourites among anyone who tries them! Feta and tomato–stuffed courgette boats, a whipped feta and honey dip, and our take on the viral baked feta pasta make the top ten recipe list week after week. Which one is your go-to feta recipe?
Ingredients
Persons
-
4 tspFeta SeasoningThe perfect seasoning for all kinds of feta dishes £2.39 £68.29/kg incl. 0% tax, excl. shipping
-
200 gplain flour
-
100 gcold butter
-
1egg
-
1 pinchsalt
-
1 tbspcold water
-
500 gbaby spinach
-
1onion
-
2 clovesgarlic
-
2 tbspolive oil
-
1 pinchfresh nutmeg, grated
-
200 gfeta cheese
-
3eggs
-
300 mlcream
-
salt, pepper
