Rub a little butter around a 20cm/8” round baking dish or tart tin or insert a baking liner.
Put the flour and salt into a mixing bowl.
Chop the butter into cubes and add them to the bowl.
Using a fork or pastry blender, work the butter cubes and flour together until the mixture resembles fine breadcrumbs.
Stir in enough water to make a soft slightly sticky dough.
Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
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.
Cut away any pastry that hangs over the edge of your dish.
Spinach and Feta Filling
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.
Put the eggs, salt, pepper and nutmeg into a mixing bowl and beat well.
Stir in the spinach.
Pour the mixture into the pastry case.
Cut the feta into lumps and spread it on top.
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!
