The perfect combination of spinach and feta in a light crispy crust makes this quiche an excellent picnic lunch as it can be prepared the day before and served either warmed ar cold. I love making the mini quiche during the weekend as it is also quick and easy for the lunchbox on a rushed Monday morning. Try it, it is really simple and quick to prepare.
- For the crust
- 200 g wholemeal or plain flour
- 100 g butter or margarine
- 60 ml buttermilk
- 20 g grated cheese
- 10 ml water
- For the filling
- 200 g chopped spinach
- 100 g feta cheese
- 1 clove of garlic
- 1 small onion choped
- 2 eggs
- 125 ml cream cheese or cottage cheese
- 2 ml dried mixed herbs optional
Start by preparing the crust. Sift flour into a bowl and rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
Add the buttermilk, cheese and water and gently bring the dough together into a ball. Avoid kneading the dough too much as this will cause it to become stiff.
Place the bowl of dough in the refrigerator for about 15 minutes. This will make the dough easier to handle.
Next make the filling by frying the onions and garlic for a few minutes in a little margarine or oil.
Add the spinach and cook until wilted. Crumble the feta and add to the spinach. Remove from the heat and set aside.
In a saucepan or jug, beat the eggs, add cream cheese or cottage cheese and dried mixed herbs and mix well.
Remove dough from refrigerator. Press dough into a greased ovenproof quiche tin.
Spoon the spinach and feta mixture into the pressed dough.
Pour the beaten egg and cream mixture over the top of the quiche and bake in a preheated oven of 180 degrees celcius for 15 to 20 minutes until the top is set and the crust is evenly browned.
Remove from oven and allow to cool for about 15 minutes before serving.