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.