I love a freshly baked quiche. There is something about the crisp pastry and soft filling the is just so satisfying. And whilst it ticks all the boxes when it comes to comfort eating, when it is served with a beautiful side salad it makes for a light, yet complete meal. The plus side is that it is actually so easy to make. So next time instead of heading down to the shop for a store bought version, try it out for yourself at home. You can also add to the filling, best with this one would be either smoked salmon ribbons or crunchy bits of bacon, so go ahead and experiment, I promise you won’t be disappointed.
Side note on the pastry: If after baking you want the base even crispier, move it closer to the bottom of the oven, and leaving only that element setting on, allow it to bake for a further 5 minutes.
Baby Spinach and Herb Feta quiche
|
Servings |
Prep Time |
|
4-6people |
20minutes |
|
Cook Time |
Passive Time |
|
35minutes |
10minutes |
|
Servings |
Prep Time |
|
4-6people |
20minutes |
|
|
Cook Time |
Passive Time |
|
35minutes |
10minutes |
|
Ingredients
-
1
roll of ready made puff pastry
-
500ml
cream
-
5lrg
eggs
-
2cups
baby spinach leaves
-
150g
creamy feta with herbsSimonsberg/President range
-
freshly ground black pepperto taste
Instructions
Pre heat the oven to 170* and Grease a 30cm fluted flan tin.
Roll out the puff pastry on a floured surface. Carefully place the pastry in the flan tin and blind bake for 10 minutes. Remove from the oven onto a flat roasting tray and set aside whilst prepping the filling.
Mix together the cream and eggs and season with black pepper. Evenly distribute the baby spinach across the base of the pastry filling and top with the crumbed feta. Pour over the cream and egg mixture and ensure that it is even. Place the roasting tray with the flan back in the oven and bake for 25-30 minutes until the mixture has set and the pastry has crisped. Remove and allow to cool slightly in the dish before removing the base. Slice and serve with a large green side salad.
