* Percent Daily Values are based on a 2000 calorie diet.
Feta and spinach quiche
A light and healthy quiche packed with flavour
Prep Time15 minutesmins
Cook Time35 minutesmins
Resting Time15 minutesmins
Total Time1 hourhr5 minutesmins
Course: Lunch, Main Course
Cuisine: British
Servings: 6
Calories: 343kcal
Equipment
20 cm fluted baking tin
Bowl
Steamer
Ingredients
150gbaby spinach
100gwholemeal flour
50gunsalted butter
Water
4eggs
150gFeta cheese
Salt, Pepper and Nutmeg to season
100gpine 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.