Spinach & Feta Quiche

Our recipe

Fresh or frozen spinach can be used for this quiche. Feta Cheese is best although any other cheese could be used instead.

Servings

100 g	Spinach
100 g	Fine Wholemeal Flour or Gluten Free Plain Flour
50 g	Butter
⅓ tbsp	Water
3	Eggs
100 g	Feta Cheese

Put the spinach in a saucepan and cook until wilted. Set aside.
Using a fork mash the butter into the flour until it resembles breadcrumbs.
Stir in just enough water and quickly bring the pastry together into a ball of dough. Add a few more drops of water if this does not happen easily. (If using wholemeal or gluten free flour make the dough slightly sticky then wrap it in film and rest it for 15 minutes)
Put the pastry out on a floured surface or between two pieces of film.
Roll out the pastry to fit a 20cm/8” round baking dish or simply press the pastry into your baking dish using your fingers.
Cut away any pastry that hangs over the edge of your dish.
In a bowl beat together the eggs and seasoning.
Chop the cheese into cubes and add this.
Stir in the cooked spinach.
Pour the mixture into the pastry case.
Bake in a preheated oven for 30/35 minutes.