Created by:
Andrew Raine
An impressive quiche to have for a weekend lunch - delicious hot or cold the day after cooking. Add a light side salad and you have the perfect lunch or quick dinner.
Spinach, Tomato and Feta Quiche
Cooking Time: 15mins
Number of Serves: 4-5
Instructions:
Ingredients:
1 pack of frozen shortcrust pasty
2C packed frozen spinach leaves (SPINC)
4 large eggs
2/3C cream
1/3C crumbled feta cheese (FETA)
6 cherry tomatoes, halved (TOMCR)
2T crushed garlic (GARLC200)
2T fresh chives, chopped
Fresh black pepper
Step by Step:
Two hour before you want to make the quiche, take the pastry out of the freezer to defrost.
When you are ready to start, lay the pastry out in a 24cm quiche tin with baking paper underneath. The pastry should come to 3cm up the side of the pan.
Prick the pastry all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking paper and weight it down with baking beans.
Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry.
Crumble the feta cheese onto the bottom of the crust. Defrost the spinach with a few tablespoons of water in the microwave for 6 minutes - drain and squeeze the water out and spread spinach over the feta cheese.
Beat eggs, garlic, cream together, then pour over the top of the feta and spinach. Place cherry tomatoes on top of the quiche. Sprinkle chives and ground pepper on top.
Bake at 220 for 45 minutes
Ingredients you can buy here:
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| SPINC | Spinach chopped **Frozen** | $0.00 | |||
| FETA | RESTRICTED PRODUCT | $0.00 | |||
| TOMCR | Tomatoes cherry italian rosso gargano italy | $0.00 | |||
| GARLC200 | Garlic crushed small pottle essente **Ambient** | $0.00 |
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