• Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, or vegetables. Quiche can be served hot or cold. It is part of French cuisine, but is also popular in South Africa.
  • I have made it without the crust.
  • DSC06375


   For the crust:
·         1 1/2 cups flour
·         1/2 tsp salt
·         1/2 cup cold butter
·         3-6 Tablespoons ice water
·         grated cheese (optional)
   For the spinach and feta Filling:
·         One or two bunches  chopped leaf spinach
·         1 medium onion, diced.
·         2 or 3 cloves of garlic, minced or pressed.
·         2 Tbsp  butter
·         2 Tbsps  olive oil
·         2 rings  feta cheese
·         3  eggs
·         1 cup  heavy cream or  whole milk or  Plain yoghurt
·         salt and pepper to taste
(I have added some bacon and mushrooms too!)
How to make it
For the Crust:
-Mix the flour and the salt together in a medium bowl.
-Cut the butter into the flour and salt mixture . Drizzle the ice water over the top of the dough and mix.
For the Spinach and Feta Filling and Quiche Assembly:
-Preheat the oven to 180 degrees C.
-Heat the olive oil and butter over medium heat until the butter is melted and bubbly.
-Sweat the onion, garlic, mushrooms and bacon in the olive oil and butter mixture until the onions are translucent ..
-Add the spinach to this mixture and continue cooking until the spinach is heated through. Remove from the heat.
-Cut the feta into the spinach mixture and mix together. Set aside to cool.
– Roll dough out on a lightly floured board to the size you need for your pie tin
-Place the rolled out dough in the tin, place the spinach mixture in the dough.
-Beat together the eggs and cream. Add fresh ground pepper and a pinch of salt (you won’t need too much salt, as the feta is rather salty). Pour this mixture over the spinach/feta mix in the pie shell. Grate some cheese over it.
-Bake for about 45-60 minutes, or until a lovely brown on top and the eggs have set .
-Serve hot or cold!

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