This is the easiest and most delicious spinach and feta quiche recipe, and the results are so scrumptious! As a mom (or parent in general) you are constantly trying to balance the creation of delicious food with inventiveness in a bid to keep your family fed and happy. Trying to accommodate all the different palates in the household is flippin’ difficult, but when you come across something that everyone at least likes, you find yourself making it every week until everyone is sick to death of it.
This is something I only make every couple of weeks because I like to take my time with it. It’s such a simple recipe, but I make an event out of it; celebrating the delicious ingredients and pouring my love into each step of the process.
Put aside some time, pour some wine or a glass of kombuccha (if that’s your vibe) and get to making this really simple spinach and feta quiche for the family.
For the base:
- 150g softened margarine
- 1 cup grated cheddar cheese
- 200g flour
- A few cracks of salt
For the filling:
- 4 eggs
- 250 ml cream
- 1 cup grated cheddar cheese
- 1 – 2 disks of feta cheese
- A huge handful of fresh spinach
- 3 spring onions
- Ground salt and pepper
Spinach And Feta Quiche Recipe
Start by preheating the oven to 180 degrees centigrade.
Making the base:
I start with the base and then put that aside while I prepare the filling. The base is a super-easy cheesy shortcrust pastry, made from scratch. I use a Kenwood mixer, but you can make this by hand by rubbing the margarine into the flour and then adding the cheese afterwards.
- Add softened margarine to a bowl, cut it into smaller chunks to make the rest of the process easier
- Add sifted flour and start rubbing together with your fingers, or mix using an electric mixer until the mixture resembles breadcrumbs. If you’re using an electric mixer, you might find that it mixes it into a dough… that’s fine too
- Add the grated cheese and mix together until it all starts clinging together to form a dough
- Press the pastry into the pie dish, starting in the middle and working your way to the outside
- It should be a few millimetres thick, if it’s too thin, it will burn really quickly
Making the filling:
The filling is split into a few different phases. Mainly: making the egg mixture and cooking what goes into it. In this case, it’s spring onions and spinach, so I start by getting those into a pan.
- First, chop the spring onions and start frying them up in a little bit of water
- Add some salt
- Then chop up the spinach and add it to the pan. It will start off as a huge volume of leaves that will reduce quite quickly once they start cooking
- If the spinach sticks to the pan, add a little more water
- Once the spinach has fully reduced, remove it from the heat so that it doesn’t burn
The next phase of the filling is mixing the egg and cream together.
- Crack the eggs into a bowl and whisk
- Add the cream and whisk together
Spoon the spinach and spring onion into the pastry base, making sure to leave any liquid behind. If you pour the spinach out into the base, the liquid will come with and the quiche will be soggy. You can even squeeze the spinach against the pan with a wooden spoon before spooning it into the base.
Crumble the feta cheese on top of the spinach and then sprinkle the cheddar cheese on top of that.
Pour the egg and cream mixture over the spinach and then push down any bits of cheese of spinach that are still exposed. It’s a good idea to mix the ingredients together a bit here so that you have an even spread of spinach, feta, and cheese.
Place the quiche in the preheated oven and cook it for 20 minutes. Take it out, poke a few holes in the top and then place back in the oven for a further 10 to 20 minutes. If the middle is still not cooked, then go towards the 20-minute mark, but don’t let the pastry burn. Eeek!
It will also cook through a bit further on standing. I like to leave it for a good 20 minutes or so to ensure that everything is cooked properly before cutting into it. Serve with a crisp, fresh salad.