Recipe: Spinach and Feta Quiche

Quiche was once usually offered as a first course, but now it is more commonly served as a main course at brunch or lunchtime. Cedar Greens spinach particularly complements the egg custard and flaky pastry crust, while the feta adds both richness and a welcome saltiness.

For a 30cm diameter quiche pan:

For the tart dough:

• 110g butter
• 1 ½ cup of All-purpose flour
• ¼ cup water or as needed  
• A pinch of salt

For the topping:

• 1 cup (30g) steamed Cedar Greens fresh spinach, drained and squeezed completely dry
• 3 eggs
• Salt and freshly ground pepper
• Pinch of grated nutmeg
• ¾ cup (200ml) cooking cream
• 1 cup of crumbled Feta cheese.
• To make the tart dough, combine all of its ingredients. Shape the dough into a 15cm disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
• Preheat an oven to 200°C.
• On a floured work surface, roll out the dough into a round about 30cm in diameter and 6 mm thick.
• Transfer it to the quiche pan and press the dough into the bottom and sides of the pan. Pinch the dough around the rim to form a fluted edge. Use a fork to press and create small holes in the dough.
• Bake until the crust is dry, about 15 minutes. Remove from the oven.
• Reduce the oven temperature to 180°C.
• Arrange the spinach evenly in the prebaked crust. In a large bowl, whisk together the eggs, salt, pepper and the nutmeg.
• Add the cream and milk and whisk until well blended. Slowly pour the egg mixture over the spinach in the crust. Dot the top with the cheese and the butter.
• Bake the quiche until the top is lightly browned and the filling is barely set, 40 to 45 minutes.
• Remove and let stand for 5 minutes. Cut into wedges and serve.