This is a very ugly tart, well the truth be told she's more like a quiche.
She is a simple girl, a simple Spinach and Feta throw together quiche!
I guess you could call her Miss Rustic.
Although it is doubtful she will ever win a beauty pageant!
However few would argue, Spinach and Feta are a match made in heaven, and to her credit this ugly, I mean rustic, yet
very scrummy tart (flan? quiche?) is no exception!
I find the recipe needs no extra salt added, as feta is quite salty to begin with.
Serve her warm or cold, either way "Miss Rustic" is equally delicious!
- Spinach and Feta Quiche
-
- 250 grams of flakey / puff pastry
- 30 grams of butter
- ½ an onion, finely chopped
- 6 small bunches (500 grams?) of well rinsed spinach, chopped (enough to fill the pie dish!)
- 100 grams of feta cheese, crumbled
- 3 large eggs
- ½ cup of milk
- freshly ground nutmeg
- freshly ground black pepper
- Preheat your oven to 190°C (370°F).
- On a lightly floured bench or board roll the pastry out to around 5 mm (1/8 inch) thick.
- Line a 20 to 24cm flan or pie dish with the pastry, dock (make a few little holes so the pastry doesn't rise)
the bottom with a fork.
- Beat the eggs and milk together in a bowl with a little freshly ground nutmeg and black pepper lightly.
- In a pan melt the butter adding the onion and gently sautéing until it is soft and clear and set aside to
cool.
- Scatter half the chopped spinach and half the crumbled feta over the pastry in the pie dish.
- Continue by placing half the cooled onion and butter mixture over evenly and pour in the egg and milk.
- Sprinkle with the remaining spinach and feta, pressing the filling down to combine.
- Place into the pre-heated oven on a middle rack and bake for 25 to 35 minutes, until the top is browned and an
inserted knife-edge comes out cleanly.
- Finally let the quiche cool for 15 minutes before cutting.
- I served mine with some oven baked potato wedges and a fresh green salad.
- Serves 4 to 6
Enjoy!
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