Spinach and Feta Quiche

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

Free from Soya
Without crystal sugar

Ingredients

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Pastry

  1. Rub a little butter around a 20cm/8” round baking dish or tart tin and pre-heat the oven.
  2. Put the flour and butter into a large bowl.
  3. Use a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
  4. Stir in the water.
  5. Using your hands, gather the mix together to form a smooth ball of pastry dough.
  6. Put the dough on a floured surface, or between two pieces of cling film, and roll it into a 25cm/10” circle.
  7. Lift the pastry into the prepared dish or simply press it into the dish using your fingers.
  8. Cut away any pastry that hangs over the edge of your dish.

Filling

  1. Put the eggs into a bowl and beat well,
  2. Add the cheese and season with salt and pepper.
  3. Stir in the cold cooked spinach.
  4. Pour the mixture into the pastry case.
  5. Bake for 30-35 minutes.

Equipment

20cm/8” round baking dish or tart tin

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30-35 minutes
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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