By Lizzie King.
Packed with plant-points this Spinach and Feta Quiche is ideal for both delicious weekday lunches and picnics in the park. Dig in!
Ingredients
For the pastry:
150g plain flour (do use gluten free flour if needed)
75g unsalted butter, cold and in squares
½ tsp sea salt
30-50g cold water
For the filling:
200ml crème fraîche
30g milk
5 medium eggs
¼ tsp fine sea salt
2 pinches ground black pepper
1/4 tsp freshly grated nutmeg
100g spinach, wilted
200g feta
50g pine nuts
100g Parmesan
Method
Start with the pastry. Add the flour, salt, cold butter, and the water into a food processor and pulse until it all comes together, adding a splash more water if needed (you can do this by hand if you need, crumble the butter into the flour, then combine the water).
Dust some flour onto your rolling area, and with your pastry in a smooth ball, place in the middle and then roll out as thinly as you can.
Grease and then line an 8" loose-bottomed, fluted flan tin, and lay the pastry over the base. Trim the pastry edges by rolling the rolling pin over the tin.
Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.
Pre heat oven to 180C. Line the pastry case with foil, the shiny side down, and fill with baking beans. Bake for 15 mins.
Take off the foil and remove the beans and bake again for 4-5 mins more until the pastry is pale gold. While the pastry cooks, prepare the filling.
Use a wooden spoon to beat the crème fraîche and milk, and add in the eggs. Season and add the nutmeg.
Arrange the spinach into the base of the pastry evenly and scatter over 3/4 of the feta, crumbled into pieces.
Pour the wet filling into the pastry case and top with the rest of the feta and the pine nuts.
Scatter the remaining Parmesan over the top, then carefully place into the oven.
Lower the heat to 170C. Bake for approx 20 mins, or until golden and softly set, with a little bit of movement still in the centre.
Leave it for 5 mins, then remove from the tin. Best served freshly baked with a crisp green salad, but works really well cold / as a packed lunch.
Want more recipes from Lizzie King? Tuck into this Salted Rosemary Farinata or, if you're after something sweet, this Apple and Blackberry Cake will hit the spot.
