Great served hot or cold, this quiche is perfect for a light lunch, brunch or a summer picnic. Rich, buttery pastry encases a fluffy, creamy filling of spinach and Feta cheese topped with pine nuts.
Nutrition Facts
Feta and spinach quiche
Amount Per Serving
Calories 343
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Trans Fat 0.3g
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Cholesterol 149mg50%
Sodium 348mg15%
Potassium 357mg10%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 1g1%
Protein 13g26%
Vitamin A 2823IU56%
Vitamin C 7mg8%
Calcium 175mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Feta and spinach quiche
A light and healthy quiche packed with flavour
Servings: 6
Calories: 343kcal
Equipment
- 20 cm fluted baking tin
- Bowl
- Steamer
Ingredients
- 150 g baby spinach
- 100 g wholemeal flour
- 50 g unsalted butter
- Water
- 4 eggs
- 150 g Feta cheese
- Salt, Pepper and Nutmeg to season
- 100 g pine nuts to decorate
Method
- Pre heat oven 180˚C (Fan 160˚C, Gas Mark 4)
- Rub the butter into the flour until it feels and looks like breadcrumbs. Add enough water to bring the mixture together to form a ball. Wrap in cling film and rest for 15 mins.
- Roll out pastry on a floured surface and line a 20cm fluted tin, pressing carefully, cut away excess pastry. Put into the fridge to chill.
- Steam the spinach until just wilted. Leave to cool and dry slightly.
- Whisk the eggs together and season with salt, not too much, the Feta will add some saltiness, pepper and nutmeg. Cut the Feta into chunks and add to the mix.
- Add the cooked spinach and stir, then spoon into the pastry case. Add the pine nuts.
- Bake on the middle shelf for 35 minutes or until set.
Nutrition
Calories: 343kcal | Carbohydrates: 16g | Protein: 13g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 149mg | Sodium: 348mg | Potassium: 357mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2823IU | Vitamin C: 7mg | Calcium: 175mg | Iron: 3mg
Recipes courtesy of Carr’s Flour
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Not enough pastry. Too many pinenuts