Wholesome Spinach & Feta Quiche
This Wholesome Spinach & Feta Quiche features a flaky, nutty wholemeal crust and a creamy filling of spinach, feta, parmesan, and herbs. A versatile, satisfying meal perfect for brunch, dinner, or picnics.
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
make the pastry
- Place flours and butter in a food processor. Process into fine crumbs. Add egg yolk and water; process until dough comes together. Knead gently, shape into a disc, wrap, and chill for 30 minutes.
blind bake the crust
- Preheat oven to 200°C (180°C fan). Roll pastry out on a lightly floured surface to about 3mm in thickness. 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. 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. - Pastry: For best results, keep ingredients and dough cold. If making by hand, use the rubbing-in method.
- Spinach: Thoroughly squeezing the spinach is crucial to prevent a watery filling.
- Make Ahead: The pastry disc or blind-baked crust can be prepared a day ahead. The fully baked quiche keeps for 4-5 days in the fridge.
- Serving: Enjoy warm, at room temperature, or cold. Reheat slices in a moderate oven to re-crisp the pastry.
- To Make the Pastry by Hand:
Making pastry by hand is straightforward. Mix the flours in a bowl. Add very cold, cubed butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Make a well, add the egg yolk and water, and mix with a flat-bladed knife. Once lumpy, use your hands to bring it together. Turn out, knead gently until smooth, shape into a disc, wrap, and chill for 30 minutes. Then continue from Step 2 (blind-baking the crust) as directed.