For the crust:
· 1 1/2 cups flour
· 1/2 tsp salt
· 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!