Spinach & Feta Quiche
4
Spinach & Feta Quiche is written in clear, practical steps for reliable home cooking. This upgraded version focuses on proper seasoning, strong texture contrast, and timings that make sense on a real weeknight.
It is built to be repeatable, satisfying, and genuinely tasty — the kind of recipe you’ll happily cook again.
Ingredients
- Salt, to taste
- 100 ml Milk
- 1 sheet Shortcrust Pastry ready-rolled
- Black Pepper, to taste
- 120 g Cheese grated
- 1 small Onions finely chopped
- 4 Eggs
- 1 tbsp Olive Oil
- 200 ml Double cream
Method
20m35m55m
- Heat oven to 190°C (170°C fan). Line a tart tin with pastry and chill for 10 minutes.
- Blind-bake the case for 12 minutes, then remove weights and bake 5 minutes more.
- Cook aromatics/filling ingredients in a pan until softened and lightly coloured.
- Whisk eggs, cream and milk with seasoning, then stir in cheese and filling.
- Pour into case and bake 30 to 35 minutes until just set and golden.
Notes
Taste and adjust seasoning in the final step so the flavours are balanced before serving.
Prep ingredients before you start cooking to keep the method smooth and stress-free.