A spinach and feta quiche makes a useful lunch to prepare ahead. The salty cheese balances the mild greens, while a blind-baked pastry shell gives the filling a firm base. Serve warm rather than piping hot so each wedge holds its shape.
Photo: Emma Shappley / Unsplash. Serving suggestion.
Spinach and Feta Quiche
Ingredients
- 1 ready-rolled shortcrust pastry sheet, about 320 g
- 300 g frozen chopped spinach, thawed
- 150 g feta, crumbled
- 3 large eggs
- 200 ml double / heavy cream
- 100 ml whole milk
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
Preparation
- Heat the oven to 190°C conventional / 170°C fan. Line a 23 cm loose-bottomed tart tin with pastry. Trim, prick the base lightly and chill for 10 minutes.
- Line with baking paper and fill with baking beans. Bake for 15 minutes, remove paper and beans, then bake for 5 minutes more.
- Squeeze the thawed spinach firmly in a clean cloth until very dry. Spread it and the feta evenly over the pastry base.
- Whisk eggs, cream, milk, pepper and nutmeg until combined. Pour into the shell, leaving a small gap below the rim.
- Reduce the oven to 180°C conventional / 160°C fan. Bake for 30–35 minutes, until the filling is set with only a slight central wobble and reaches 74°C in the centre. Rest for 20 minutes before slicing.
Practical tips
Water is the main enemy of a crisp quiche base. Thawed spinach can hold a surprising amount, so squeeze until it stops dripping. Use a metal tin on a baking tray for steady support. Feta usually supplies enough salt; taste the cheese before considering extra seasoning. If the pastry rim darkens early, shield the rim with foil without covering the filling.
Storage and make-ahead
Refrigerate within 2 hours in a covered container and use within 3 days. Reheat individual wedges until steaming hot throughout. Freeze cooled portions for up to 2 months for best quality; thaw overnight in the fridge. The pastry will soften slightly after freezing.
Serving and allergens
Serve with a green salad or our crispy homemade falafel. Contains wheat, eggs and milk.
More from our kitchen: crispy homemade falafel chickpeas.