Spinach and Feta Quiche

  • cooking time
    55 m
  • calories per serve
    499 cal
  • serves
    4
125 g
butter, chopped
1 1/2 cups
plain flour (225g)
1
egg yolk
1-2 tbsp
water
2 tsp
olive oil
1 clove
garlic, crushed
1 medium
onion, chopped (150g)
250 g
frozen spinach, thawed & drained
200 g
feta cheese, crumbled
1/4 cup
mint, chopped (10g)
3
eggs
3/4 cup
NESTLÉ CARNATION Light & Creamy Evaporated Milk

Method

  1. preheat oven to 200°c/180°c fan forced. grease a 23cm quiche pan or 4 x individual quiche pans.

  2. rub butter into flour until mixture resembles breadcrumbs. add egg yolk and enough water to form a firm dough. roll pastry between 2 sheets of baking paper until large enough to line the pan. ease pastry into pan, press into base and sides; trim excess. prick base all over with a fork. cover; refrigerate 15 minutes. bake 15 minutes (10 minutes for individual quiches).

  3. meanwhile, heat oil in a frying pan over medium heat; add garlic and onion, cook 2 minutes; add spinach, cook 1 minute. spread spinach mixture over pastry, sprinkle with cheese and mint.

  4. whisk together eggs and NESTLÉ CARNATION Light & Creamy Evaporated Milk, pour over spinach, bake 30-40 minutes (20-25 minutes for individual quiches) or until golden.

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