Quiche
Ready in:
60 min
Difficulty
easy
Servings
4
Free from
gluten, soy, corn
Ingredients
For the pastry:
- 130g Mum’s Mill Quick Bread Mix
- ¼ teaspoon salt
- 1 egg
- 3 tablespoons olive oil
For the filling:
- 100g feta cheese
- 2 handfuls of baby spinach, steamed or blanched
- olive oil
- 2 eggs
- 50ml heavy cream
- 2 cloves garlic, minced
- cherry tomatoes, halved
Step by Step Instructions
Step 1
Preheat the oven to 180°C/350°F/Gas 4 and line a 17 cm diameter pie tin (or cake tin) with baking paper.
Step 2
To make the pastry for your quiche, rub the pastry ingredients together with your fingers until you form a crumbly dough. Press this into the tin until you form an even pastry crust. Make sure you take the crust up the side of the tin to give your pie a crust (about 1cm high).
Step 3
Crumble the feta cheese onto the bottom of the crust.
Step 4
Spread the cooked baby spinach and the olive oil evenly over the feta cheese.
Step 5
Beat together the eggs, heavy cream, and garlic and pour this over the top of the spinach.
Step 6
Place the halved cherry tomatoes on top of the quiche, seed side up and then sprinkle ground pepper on top.
Step 7
Bake for 40 minutes until centre is cooked through and the crust is crispy and browned.
Step 8
Serve warm or chilled – perfect for a picnic or with a green salad and new potatoes.
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