Spinach and Feta White Spelt Quiche

Makes 1 quiche

Serve quiche, which can be made with fresh or frozen spinach, for lunch or a midweek supper.

Free from Soya, Nuts
Without crystal sugar

Ingredients

Change Quantities:
  • WHITE SPELT PASTRY
  • 100g Doves Farm Organic White Spelt Flour
  • pinch of salt
  • 50g butter
  • 4-5 tbsp cold water
  • butter, for dish
  • flour, for dusting
  • SPINACH AND FETA FILLING
  • 150g spinach
  • 3 eggs
  • ¼ tsp salt
  • ¼ tsp pepper
  • pinch of nutmeg
  • 100g feta

White Spelt Pastry

  1. Pre-heat the oven.
  2. Rub a little butter around a 20cm/8” round baking dish or tart tin or insert a baking liner.
  3. Put the flour and salt into a mixing bowl.
  4. Chop the butter into cubes and add them to the bowl.
  5. Using a fork or pastry blender, work the butter cubes and flour together until the mixture resembles fine breadcrumbs.
  6. Stir in enough water to make a soft slightly sticky dough.
  7. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  8. Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers.
  9. Cut away any pastry that hangs over the edge of your dish.

Spinach and Feta Filling

  1. Wash and roughly chop the spinach into a frying pan over a medium heat, cover and cook until wilted, about 5 minutes. Remove from the heat. OR thaw frozen spinach.
  2. Put the eggs, salt, pepper and nutmeg into a mixing bowl and beat well.
  3. Stir in the spinach.
  4. Pour the mixture into the pastry case.
  5. Cut the feta into lumps and spread it on top.
  6. Bake for 35-40 minutes.

Equipment

20cm/8” round baking dish or tart tin, frying pan, 2 x mixing bowls and pastry blender

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes
Lovely tasty quiche. Mixture only came half way up pastry. I used medium eggs, so maybe I should have used large eggs and added 100ml cream and 100ml milk.
By Marcia
08 May 2020
Brilliant delicious recipe which has worked every time I've made it for my daughter who has many food allergies. I don't roll out the pastry but gently press it into a baking tray with a removable base so it's easier to cut. This keeps well in the fridge and can also be eaten cold the next day.
By Ms Yoda Christou
03 Dec 2014
This recipe was really simple and worked brilliantly. I did need to add quite a lot more water to the pastry dough (approx. 2 tbps in total) than the recipe says, but it was a gluten free flour. Didn't have any spinach, so used green beans and cherry tomatoes instead, and quiche was great flavour and really light. Thanks!
By Mrs Andrea Kidd
15 Feb 2012

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Ingredients

Change Quantities:
  • WHITE SPELT PASTRY
  • 100g Doves Farm Organic White Spelt Flour
  • pinch of salt
  • 50g butter
  • 4-5 tbsp cold water
  • butter, for dish
  • flour, for dusting
  • SPINACH AND FETA FILLING
  • 150g spinach
  • 3 eggs
  • ¼ tsp salt
  • ¼ tsp pepper
  • pinch of nutmeg
  • 100g feta

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