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Spinach & Feta Quiche

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Ingredients

Adjust Servings:
110g Wholemeal Flour
150g Plain Flour
110g Cold butter, cubed
4-7 tablespoons Cold water
6 Large eggs
250ml Double Cream Or 1/2 milk & 1/2 cream
1 teaspoon Dijon Mustard
Pinch Salt & Black Pepper
Pinch Nutmeg
250g Spinach
200g Feta Cheese, crumbled
2 Garlic cloves, crushed
1 Leek, sliced
1 tablespoon Basil, chopped
10 Cherry tomatoes, halved

Nutritional information

225g
Serving Size
535
Kcal
2215
KJ
25g
Carbs
41g
Fat
23g
Saturated fat
15g
Protein
3g
Fibre
1.2g
Salt

Spinach & Feta Quiche

The inclusion of wholemeal flour in the pastry make this quiche a little healthier than an all white flour pastry.

Features:
  • Contains Dairy
  • Contains Eggs
  • Contains Gluten
  • Contains Mustard
  • Contains Sulphates
  • Serves 8
  • Medium

Ingredients

Directions

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Quiche can be served warm or at room temperature for lunch, brunch, dinner, picnics or with drinks. It can be made the day before and it also freezes well. I like to bake the pastry blind to ensure the base is fully cooked, but I have often just added the filling to the raw chilled pastry and it came out ok.

Serve the quiche with lots of non-starchy salad vegetables (lettuce, cucumber, spinach, tomato). The carbs & calories in the pastry are a replacement for bread/rice/potato. Quiche freezes well.

Steps

1
Done

Make the pastry

Mix together the wholemeal and plain flour. Rub the butter into the flour until it resembles breadcrumbs. Gradually add some of the water, mixing all the time. Only add barely enough water to bind the ingredients.

Alternatively, you can use a food processor to make the pastry.

2
Done

Roll out pastry

Using your hands draw the pastry into one piece and knead lightly.

Roll out the pastry between 2 pieces of greaseproof paper or cling film. Alternatively, sprinkle whole meal flour on a flat surface and roll out the pastry.

Roll the pastry large enough to fit the base and sides of a 29cm diameter and 4cm deep loose bottomed tin. You can also use a dish and cut and serve straight from the dish.

Carefully lift the pastry and lay it into the tin, easing it in to fit, being careful not to stretch it (or it will shrink when cooked). Trim the edge of the pastry. Chill in the fridge while you prepare the filling.

3
Done

Optional - bake blind

Pre-heat the oven to 200/°C/400°F/gas 6.
Place a piece of baking parchment in the chilled pastry case, large enough to come up the sides. Spread a layer of baking beans or dried beans over the parchment. This keeps the pastry in place during baking.

Bake in the preheated oven for 10-12 minutes. Remove from the oven and remove the paper and beans and return to the oven and bake for a further 2-5 minutes to crisp up the base.

4
Done

Make filling

Pre-heat the oven to 180/°C/350°F/gas 4 if the pastry has been baked blind or 200/°C/400°F/gas 6 if the pastry is raw.

Fry the leek and garlic in the oil for 5-10 minutes, until they are soft. Allow to cool slightly.

Wash the spinach and place it in a saucepan without drying the leaves. Place over a medium heat for 2-3 minutes, until the spinach starts to wilt. Remove from the heat and cool. Squeeze out any liquid remaining on the leaves.

Whisk the eggs, cream (or cream and milk), mustard, nutmeg, basil, salt and pepper together.

5
Done

Assemble

Pour about 1/4 of the egg/cream mixture into the pastry case.

Add the leeks, half the spinach and cheese.

Pour 1/2 the egg/cream mixture onto these ingredients. Add the remaining ingredients and pour in the remainder of the egg/cream mixture.

6
Done

Bake & serve

Bake in the pre-heated oven for approximately 45 minutes until the filling is set and lightly brown. Serve with a salad.

7
Done

Variations

Replace the cream (or cream/milk mixture) with creme fraiche.
Replace some or all of the feta cheese with cheddar cheese.
Replace some of the cheese with cooked chicken, salmon or bacon.
Add extra vegetables and herbs.
The options are endless.............cooked red onion or peppers, beetroot.......remember the nutritional value will change if different ingredients are used.

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