• Spinach and feta quiche

    Serves: 1 quiche
    Cooking Time: 1 hr 15 mins


    • PASTRY
    • 400g spelt flour
    • 2,5ml (½ tsp) salt
    • 1 egg yolk
    • 50g butter
    • iced water, as needed
    • 30ml (2 tbsp) olive oil
    • 1 onion, finely chopped
    • salt and freshly ground black pepper, to taste
    • bunch fresh spinach, chopped
    • 250ml (1 cup) Cheddar, grated
    • 2 large eggs
    • 100ml milk
    • 125ml (½ cup) fresh cream



    For the pastry, combine the flour, salt and egg yolk. Work the butter in with your fingertips until the mixture resembles fine breadcrumbs. Add water a little at a time until the dough just binds. Wrap in plastic and refrigerate for 20 minutes, then roll out to line a greased quiche dish.


    Preheat the oven to 180ºC.


    For the filling, heat the oil in a pan and sauté the onion until soft. Season and add the spinach. Cook for a few seconds and stir in the cheese.


    In a bowl, whisk together the eggs, milk and cream. Combine with the spinach mixture and mix well. Pour the filling into the pastry case and bake until the crust is brown and the filling is firm, about 45 minutes.


    Serve either hot or cold.