Vegetable Quiche with Spinach and Feta
Makes
4 - 6
Preparation Time
25 minutes
Resting Time
30 minutes
Baking Time
35 - 40 minutes
INGREDIENTS
For the shortcrust pastry (egg-free):
250g Italian type 00 flour
125g unsalted butter, cold and cubed
2-3 tbsp cold water (approximately)
A pinch of salt
For the filling:
200g fresh spinach, washed and chopped
1 small onion, finely chopped
2 cloves of garlic, minced
2 tbsp olive oil
200g feta cheese, crumbled
3 large eggs
150 ml double cream or whole milk
Salt and pepper to taste
A pinch of nutmeg (optional)
METHOD
In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and rub it into the flour using your fingertips or a pastry cutter until the mixture resembles breadcrumbs. Gradually add cold water, one tablespoon at a time, mixing with a fork until the dough comes together. Gather into a ball, flatten into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
In the meantime, prepare the filling. Heat 2 tbsp olive oil in a skillet and cook the chopped onion and garlic until translucent, about 3-4 minutes. Add the spinach and cook until wilted, about 2-3 minutes. Remove from the heat and let it cool slightly. In a bowl, beat the eggs with the cream or milk, then add the crumbled feta, cooked spinach mixture, salt, pepper, and a pinch of nutmeg. Mix well.
Preheat the oven to 180°C.
Roll the rested dough on a lightly floured surface into a circle large enough to fit a tart or quiche pan, about 23-25 cm in diameter. Transfer it to the pan and press it gently into the edges.
Pour the filling into the pastry shell and smooth the top.
Bake for 35-40 minutes until the filling is set and the crust is golden. Let it cool slightly before slicing. Serve warm or at room temperature.