Spinach and Feta Quiche

Ingredients

FOR THE PASTRY

• 300g plain flour
• 80g grated parmesan
• 150g cold unsalted butter
• 1 teaspoon salt
• 1 egg
• 1 tablespoon cold milk
• 1 egg white

FOR THE FILLING

• 250g feta cheese, crumbled
• 70g mozzarella, roughly sliced
• 500g spinach
• 1 medium onion, finely diced
• 2 spring onions, finely diced
• 6 eggs
• 1/2 teaspoon nutmeg, grated
• 100ml cream
• 1 tablespoon olive oil
• 1 teaspoon butter
• salt and pepper, to taste

Method

MAKE THE PASTRY

1. Preheat the oven to 350°.
2. Place the flour, parmesan, butter, and salt in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and milk and process until a dough forms. Remove from the processor and wrap the dough in plastic wrap. Refrigerate for 30 minutes.
3. Flour your workspace, then roll out the dough until about 1/2 cm thick. Line a springform pan with parchment paper, then carefully place the dough on top. Press the edges into the corner, then trim the excess bits so it is level with the sides of the tin. Prick the base all over with a fork. Line with parchment paper, then fill with baking weights, such as uncooked rice or beans. Bake for 15 minutes, then remove the paper and the weights, brush with egg whites, and place back in the oven for a further 10 minutes. Once done, set aside to cool.

MAKE THE FILLING

1. In a pan over medium-high heat, add the oil and butter. Let melt before adding the diced onion and spring onion. Cook until softened. Add in the spinach and cook until completely wilted down. Season with salt and pepper.
2. Transfer the mixture into a sieve and squeeze the remaining water out. You can place the bottom of a pan on top as a weight and press down until most of the water is gone. Set aside.
3. Whisk the eggs in a bowl, then add in the cream and nutmeg.
4. Grab the pastry still in the springform pan, and layer the spinach on the bottom, sprinkle in the feta and sliced mozzarella. Pour over the egg mixture ensuring everything is completely covered. Cover the top in foil and bake for 1 hour at 350°. Remove the foil and continue cooking for another 30 minutes. Let cool slightly before serving.