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Spinach, Red Onion & Feta Quiche

35-40 mins Cook
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Spinach, Red Onion & Feta Quiche

Spinach, Red Onion & Feta Quiche

agnesgempackfoods-ie
prep time
20 mins
cooking time
35-40 mins
servings
8
total time
55-60 mins

Equipment

  • Weighing scales

  • Oven

  • Quiche dish (10” diameter x 1.5” deep)

  • Mixing bowls

  • Whisk

  • Chopping board

  • Knife

  • Rolling pin

  • Baking beans for blind baking

  • Pastry brush

Ingredients

  • Quiche pastry:

  • 270g Gem plain flour

  • 170g butter, room temperature

  • pinch salt

  • ½ tsp ground nutmeg

  • 1 medium free range egg

  • Quiche filling:

  • 4 medium eggs

  • 4 medium egg yolks

  • 400ml milk

  • 80g sour cream

  • Salt & pepper

  • 200g feta cheese

  • 50g uncooked baby spinach, washed

  • ½ medium red onion, diced

  • Garden Salad:

  • 150g salad leaves

  • 50g Gem walnuts

  • 3 tbsp cider vinegar

  • 1 tbsp olive oil

  • 2 tsp wholegrain mustard

  • 2 tsp honey

Instructions

1
Grease and flour a 10” loose bottom tart ring and set aside.
2
For the quiche pastry, in a mixing bowl, mix the flour, nutmeg, butter and salt until a sandy texture is reached.
3
To this add the egg and mix until a dough is reached.
4
Wrap and pop into the fridge to rest for 30 minutes.
5
Once rested, roll out on a floured work surface and line prepared tart ring and chill for 20 minutes.
6
Once this is chilling, preheat your oven to 180C/160C fan.
7
To blind bake the tart shell, pace a sheet of parchment into the shell and fill with baking beans/rice.
8
Place in the centre of a preheated oven and bake for 10/12 minutes or until the top of the pastry is turning golden brown.
9
At this point remove the baking beans, egg wash and return to the oven for a further 10-12 minutes until the shell is cooked and lightly golden brown all over. Set aside to cool until needed.
10
For the filling, whisk together the whole eggs, egg yolks, milk, sour cream & season.
11
Sprinkle some spinach, crumbled feta and red onion into the base of the tart shell.
12
Pour over half the egg filling and top with remaining spinach, feta and onion.
13
Pour the last of the egg mixture into the shell and place back into the preheated oven and bake for 35-40 minutes until the filling is lightly golden and set.
14
Remove and allow to cool before removing from the tin.
15
For the salad dressing, simply mix the vinegar, oil, mustard and honey together.
16
Drizzle this over the salad and garnish with crushed walnuts.
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