Spinach and feta quiche
Recipe type: Light meal or snack
  • 1½ cups flour
  • ½ teaspoon salt
  • ⅓ cup (plus 1-2 tablespoons) vegetable oil
  • 2 tablespoons milk
  • 5-8 ounces spinach
  • 4-6 ounces feta cheese
  • ground nutmeg
  • pepper or crushed red peppercorns, optional
  • 4 eggs
  • 2 cups milk
  • ½ teaspoon salt
  1. Using a knife or spatula, mix the crust ingredients together in a bowl or pie dish. Add a little more oil as needed. Press onto the base and round the side of a pie dish or 9-inch, loose-bottomed quiche pan.
  2. Prick the base and place on a lined baking tray – to avoid unnecessary cleaning after possible seepage.
  3. Bake at 400˚F for 10 minutes. Set aside.
  4. Rinse the spinach and heat in a saucepan until just wilted. Cut coarsely and drain well, reserving the liquid - see Notes. Use the back of a spoon to press out excess liquid.
  5. Spread the spinach evenly over the base of the quiche.
  6. Crumble the feta on top.
  7. Sprinkle with nutmeg and pepper.
  8. Beat the eggs, milk and salt together in a large jug and carefully pour over the filling.
  9. Bake at 375˚F for 30 minutes. If not quite set, lower the oven temperature to 350˚F and bake for a further 10-15 minutes.
  10. Serve at room temperature.
Instead of discarding the spinach liquid, reserve, and combine with milk to give 2 cups of liquid. For a richer filling, use cream as part of, or instead of the milk.

Fillings can be varied and adjusted as per the ingredients available.

Sauté a small onion and 3-4 ounces bacon and use instead of the spinach. Most other meats would be suitable too.
Add a cup of shredded cheddar or cheese of choice instead of the feta.
Mustard, garlic and chili can be added to taste.

Individual quiches can be made in muffin pans.
Recipe by Cape Point Press at https://capepointpress.com/quiche/