This Spinach and Feta Quiche is a great lunch snack or serve with some salad to make a delicious family dinner.
Spinach and Feta Quiche
Serves 8 | Prep 40 mins | Cooking 35 mins
200g McKenzie’s Wholemeal Spelt Flour
1 tsp McKenzie’s Australian Natural Sea Salt Large Grinder
110g unsalted butter, cut into cubes
6 tbs cold water
2 tsp olive oil
4 shallots, peeled and thinly sliced
4 garlic cloves, crushed
4 large eggs, lightly beaten
300ml thickened cream
1/2 tsp McKenzie’s Australian Natural Sea Salt Large Grinder
1/2 tsp McKenzie’s Whole Black Peppercorn Large Grinder
100g baby spinach leaves, finely chopped
100g feta cheese
Step 1: For pastry: In the bowl of a food processor add the flour and salt and pulse for 10 seconds to combine. While pulsing, gradually add the cold butter cubes until a crumbly texture is achieved.
Step 2: Slowly add the cold water, a tablespoon at a time while blending until the dough comes together. Form a disk and let dough rest on the bench for 10 minutes.
Step 3: Lightly grease a 23cm quiche pan. Roll the dough approximately 4mm in thickness to fit the quiche pan. Prick the base with a fork. Let it rest in the fridge for 1 hour.
Step 4: Preheat the oven to 180°C fan forced.
Step 5: Once rested, line the dough with baking paper, add beans or rice and blind bake the pastry for 20 minutes. Remove the weights and set aside. While the dough is blind baking, prepare the filling.
Step 6: For filling: In a small pan, heat oil and cook the finely sliced shallots for 5 minutes to soften, then add garlic and cook for another 2 minutes on low heat.
Step 7: Spoon the shallot mixture into the cooked pastry and spread evenly along the base.
Step 8: In a large bowl, whisk together the eggs, cream, salt and pepper and then fold though the chopped spinach. Pour this mixture into the pastry shell, careful not to overfill. Arrange the cubes of feta on top.
Step 9: Bake for 30-35 minutes or until the center of the quiche is set. Serve warm.