Spinach & Feta Quiche
1 h 5 min · Medium
#bake#french#vegetarian
Golden, buttery pastry cradling a silky egg custard shot through with wilted spinach and salty pockets of feta. Gorgeous warm from the oven or cool from the fridge — a brunch centrepiece that slices like a dream.
Ingredientsfor 4 portions
- 180 g All-Purpose Flour
- 90 g Butter, cold, cubed
- 4 large egg Large Eggs
- 150 ml Heavy Cream
- 100 ml Whole Milk
- 120 g Feta Cheese, crumbled
- 200 g Baby Spinach
- 1 medium Yellow Onion
- 0.5 tsp Ground Nutmeg
- 1 tbsp Olive Oil
Steps
- Make the pastry: rub the cold butter into the flour with a pinch of salt until it resembles breadcrumbs, then add just enough cold water to bring it together. Wrap and chill for 15 minutes.
- Roll out the pastry, line a tart tin, prick the base and blind-bake at 190°C for 15 minutes until pale gold and set — this stops a soggy bottom.
- Meanwhile, soften the sliced onion in the olive oil for 5 minutes, then add the spinach and cook just until wilted. Drain off any liquid and let it cool slightly.
- Whisk the eggs with the cream and milk and season with salt, pepper and the grated nutmeg. Spread the onion and spinach over the pastry base and crumble the feta on top.
- Pour in the egg custard and bake at 180°C for 30–35 minutes until puffed, golden and just set with a gentle wobble in the centre. Rest for 10 minutes before slicing.
