Spinach & feta quiche

Name: Spinach & feta quiche
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 125g unsalted butter cold and cubed, plus extra for the tin; 250g plain flour plus extra to dust; ¼ tsp sweet paprika; ¼ tsp ground white pepper; 15g unsalted butter; 500g spinach; 200g feta cut into 1cm cubes; 2 eggs beaten; 200g soured cream; 100g double cream; 2 tbsp cornflour; 50g parmesan; ½ tsp sweet paprika

Das Kochrezept

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Serves 8 - 10

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

plus chilling

A star rating of 4.4 out of 5.33 ratingsRate

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Bake this quiche for a light lunch or a picnic – it's tangy with feta cheese and has a touch of spice thanks to the paprika

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Ingredients

Units:

MetricUS

For the pastry

125g unsalted butter

cold and cubed, plus extra for the tin
250g plain flour

plus extra to dust
¼ tsp sweet paprika
¼ tsp ground white pepper

For the filling

15g unsalted butter
500g spinach
200g feta

cut into 1cm cubes
2 eggs

beaten
200g soured cream
100g double cream
2 tbsp cornflour
50g parmesan
½ tsp sweet paprika

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Method

step 1

Heat the oven to 200C/180C fan/gas 6. Butter a 26cm fluted tart tin with a little butter and lightly dust with flour. To make the pastry, tip the butter, flour, sweet paprika, white pepper and a pinch of salt into a bowl. Rub the butter into the flour, using your fingertips, until the mixture resembles fine breadcrumbs. Add 3 tbsp cold water and stir until it is well mixed, before bringing together with your hands into disc. Cover and chill for 30 mins.
step 2

Meanwhile, to make the filling, heat the butter in a frying pan until foaming. Add the spinach and gently fry for 1-2 mins until wilted, then squeeze out any excess liquid. Transfer to a large plate and spread out to cool slightly. Once cooled, mix in the feta cubes. In a jug, combine the eggs, soured cream, double cream, cornflour, parmesan and sweet paprika with a pinch of white pepper and a pinch of salt.
step 3

On a lightly floured work surface, roll the pastry into a large circle, until it is the thickness of a £1 coin. Line the tin with the pastry, gently pressing it into the flutes, leaving any overhang. Prick the base several times with a fork and add a large disc of baking parchment – big enough to cover the edges – and some baking beans to weigh it down (use dried rice or lentils if you don’t have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for a further 7-10 mins or until the bottom is evenly cooked. Trim off any overhanging pastry with a serrated knife. Turn the oven down to 180C/160C fan/gas 4.
step 4

Spread the spinach and feta over the base and pour the egg filling over. Bake in the oven for 40 mins, until set and golden. Remove and leave to cool slightly in the tin before cutting into slices to serve. Can be served warm or cold. Will keep chilled for up to three days.

This recipe has been provided by Das Kochrezept and not been re-tested by us.

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A star rating of 4.4 out of 5.33 ratings

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