Spinach & Feta Quiche with Wholemeal Pastry
My Spinach & Feta Quiche uses my fifty-fifty wholemeal shortcrust pastry to make it a little more wholesome. Inside, you'll find spinach, creamy feta, eggs, parmesan, and cream, all mixed together for a tasty filling. Serve it with a nice green salad for a complete meal!
Equipment
- 24cm loose-bottom fluted tart tin
Ingredients
WHOLEMEAL PASTRY
- 100g (2/3 cup) wholemeal plain flour
- 100g (2/3 cup) plain flour
- 80g chilled butter, chopped
- 1 egg yolk
- ¼ cup chilled water
SPINACH & FETA FILLING
- 100g firm feta
- 250g packet frozen chopped spinach, thawed
- 3 eggs
- 1 cup thickened cream
- ¼ cup grated or shredded parmesan cheese
- 2 spring/green onions, thinly sliced
- 2 tablespoons chopped mixed herbs (parsley, basil, dill, chives etc)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
WHOLEMEAL PASTRY
- Place flours and butter into the bowl of a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and water and process until mixture just comes together. Turn out onto a lightly floured work surface and knead gently until smooth. Shape into a disc, cover with plastic wrap and place into the fridge to rest for 30 minutes.
- Preheat oven to 200℃ (180℃ fan forced). Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) loose-bottom fluted tart tin with the pastry. Use a small sharp knife (or a rolling pin) to trim the edges. Discard excess pastry. Prick the base all over with a fork. Place in the freezer for 15 minutes to rest.
- Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights and bake for further 10 minutes or until light golden. Remove from oven and allow to cool completely. Reduce oven temperature to 180°C (160℃ fan forced).
SPINACH FILLING & BAKING
- Crumble the feta over the base of the cooled pastry base. Squeeze the excess liquid from the spinach and place into a bowl. Add the remaining ingredients and whisk to combine. Season well to taste. Pour the mixture over the feta. Sprinkle the top with cracked black pepper.
- Place the tart tin onto a baking tray. Bake in the oven for 35-40 minutes or until or until the centre of the quiche is just set. Remove and allow to cool for 10 minutes before slicing into wedges to serve. Serve hot, warm or cold with your choice of sides.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - TO MAKE THE PASTRY BY HAND
Making pastry by hand is still easy but will just take a little longer than using a food processor. Start by mixing the flours together in a bowl. Cut the butter into small cubes (make sure they are very cold - put in the freezer for 10 minutes beforehand to ensure this). Add the chilled butter to the flour and using your fingertips, rub the butter into the flour mixture until it resemble fine breadcrumbs. Make a well in the centre and add the egg yolk and water. Using a flat bladed knife, mix until combined. Once it turns quite lumpy, start using your hands to bring it together. Turn out on a lightly floured surface and knead gently until just smooth. Shape into a disc, cover with plastic wrap and rest in the fridge for 30 minutes. Continue from Step 2 (for the pastry) as above in the recipe card