Spinach and Feta Quiche

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.

Spinach and Feta Quiche

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Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

Servings 4

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Ingredients

• ▢ 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

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Instructions

• 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.

Notes

Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie