DINNER IN 60 MINUTES
PANTRY-FRIENDLY
1
Step 1
Heat the oven to 190°C. Line a 23 cm tart tin with the pastry, prick the base, line with baking paper and baking beans, and bake for 15 minutes. Remove the paper and beans.
DINNER IN 60 MINUTES
PANTRY-FRIENDLY
EGGS · LUNCH
Spinach and Feta Quiche
Spinach and feta quiche in crisp shortcrust pastry. Serves 6; about an hour, warm or cold.
Total time60 min
YieldServes 6
DietVegetarian
Shopping11 ingredients
DifficultyEasy
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Everything you need, in order.
Check ingredients as you gather them, then work through 5 calm, clearly numbered steps.
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Ingredients
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Method
5 steps · about 60 minutes total
2
Step 2
Fry the onion in the butter until soft, add the spinach and cook until wilted. Squeeze out the excess liquid.
3
Step 3
Scatter the spinach mixture, feta and cheddar over the pastry base.
4
Step 4
Whisk the eggs, milk, nutmeg, salt and pepper and pour over the filling.
5
Step 5
Lower the oven to 180°C and bake for 30 to 35 minutes until just set with a slight wobble in the middle. Cool for 10 minutes before slicing.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Blind-baking the base first stops it going soggy.
Squeeze the spinach well to avoid a watery quiche.
Good warm or cold, and keeps for 3 days in the fridge.
Good to know
Yes. Bake the filling in a greased dish for a crustless quiche, about 30 minutes.
The edges are set and the centre has only a slight wobble.
Yes. Freeze baked and cooled quiche for up to two months.
About this recipe
Spinach and feta quiche is a reliable lunch, picnic or brunch dish. Salty feta and soft spinach set in a savoury egg custard in a crisp pastry case.
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