Cakes & Baking
Spinach, Tomato & Feta Quiche
Spinach, Tomato & Feta Quiche
This spinach, tomato and feta quiche is a great veggie alternative. Perfect for BBQ's picnics or why not cut into portions and take as easy mid-week lunches.
Ingredients
Pastry
- 200g plain flour
- 100g cold butter, cubed
- 2-4 tbsp cold water
Quiche Filling
- 1 tbsp olive oil
- 100g onion, finely sliced
- 100g washed spinach
- 4 large eggs
- 200ml creme fraiche
- 2 cloves of garlic, crushed
- 100g feta, crumbled
- 2 tbsp basil, roughly torn
- 10 small cherry tomatoes, halved
- 30g parmesan, freshly grated
You will also need
- 24cm Tart tin
Preparation
- Place the flour and salt into the Cuisinart mixing bowl. Attach the flat mixing paddle and mix on speed 3 for 30 seconds to blend the dry ingredients.
- Distribute the butter evenly over the flour mixture. Start mixing on speed 4 and gradually increase to speed 6 until the mixture resembles large breadcrumbs. This will take 2 to 3 minutes.
- Continue to mix on speed 3 whilst adding the cold water, until the mixture starts to come together to form a ball.
- Put the dough onto a lightly floured work surface and knead gently to form a smooth ball.
- Roll out the dough using short sharp strokes to avoid stretching, rotating the dough a quarter of a turn each time you roll to keep the shape.
- When the dough is about 5 cm larger than the tin, lay over and press gently into the edges. Leave the edges overlapping the tin as the dough will shrink a little. Chill for 30 minutes.
- Heat the oven to 200ºC/ 400ºF/ Gas Mark 6.
- Cover the base of the pastry with baking paper and add dried beans to weigh it down. Trim off any excess pastry.
- Bind bake the pastry case for 15 minutes, then carefully remove the paper and the beans and cook the pastry for a further 5 minutes until slightly golden in colour. Set aside to cool.
Quiche Filling
- Heat the olive oil in a saucepan and sweat off the onions. Add the washed spinach to the onions and continue to cook until the spinach has wilted.
- Place the eggs into the Cuisinart mixing bowl and use the chef’s whisk to combine on speed 8 for 20 seconds. Add the creme fraiché, garlic and salt and pepper, mixing on speed 8 for a further 20 seconds.
- Fill the pastry case with the onion and spinach mixture, ensuring any excess liquid is drained off.
- Scatter the torn basil and the feta on top and then pour over the egg mixture.
- Place the halved tomatoes into the mixture and scatter over the freshly grated parmesan.
- Bake at 180C/ 350ºF / Gas Mark 4 for 45 minutes until the quiche is golden brown and set.