180gr (1 cup + 2 tablesp.) Plain / All-Purpose Flour
90gr (6 tablesp.) Cold Unsalted Butter
1/4teasp.Salt
60ml (1/4 cup) Cold Water
Spinach and Feta Quiche Filling
4Eggs
300ml ( 1 1/4 cup) Heavy / Thickened Cream
1/2teasp.Salt
1/4teasp.Pepper
1/2teasp.Garlic Powder
100gr (3 cups) Fresh Spinach
100gr (3,5 oz)Feta Cheese
1Spring Onion (Scallion)
Instructions
Quiche Pastry
Place the Flour and Salt in the bowl of your Food Processor and blits to combine. Add the very cold Butter cut into small cube and blend until you get a thin crumb texture.
Slowly add the water a little bit at the time while blending until the dough comes together.
Roll between two sheets of baking paper then place in the fridge on a flat tray to rest for at least an hour. Line your baking pan with the pastry, prick the bottom with a fork then place in the fridge to rest again for at least 1 hour.
Preheat your oven on 180'C/350'F and place the quiche pan lined with the pastry in the freezer while it is preheating. Blind bake for 15 minutes, then remove from the oven and set aside while you prepare the filling (see note 1)
Spinach and Feta Quiche Filling
Thinly chop the Spinach Leaves (see note 2 if using frozen spinach), Spring Onion/Scallion and cut the Feta Cheese into small cubes. Set aside.
In a large bowl, whisk the Eggs with the Cream, Salt, Pepper and Garlic.
Sprinkle the chopped Spinach, Feta and Spring Onion over the blind-baked Pastry, and cover with the Egg/Cream liquid.
Bake for 35 to 45 minutes (see note 3), or until the centre of the quiche is set (see note 4). Serve warm.
Notes
Disclaimer: I highly recommend using the measurement in Grams/Millilitres for more accuracy.I used a 25 cm / 10 inch Tart Pan to make this recipe.For more information, tips and step by step photos of this pastry, read my savoury shortcrust pastry recipe.
The bottom of the quiche needs to feel dry to the touch before you add the filling. You might need to blind-bake it for a little bit longer depending on your oven. I did not use baking beads or weights, but you can if preferred.
If using frozen Spinach, it needs to be fully thawed and very well drained to remove any water/moisture.
Depending on your oven and the depth of the pan you use, it might need less or more time to bake. If the pastry seems to start burning before the quiche filling is fully baked, cover with aluminium foil and continue to bake until set.
If you gently move the pan, the centre of the quiche should not jiggle. If the filling is not fully set yet but the quiche seems to start burning, cover it with aluminium foil and continue baking until set.