Spinach and feta quiche

I think this is one of the dishes my mom used to make to get me to eat veggies. I was one of those odd little kids that loved mushrooms and olives, but when it came to other forms of vegetables it was a big “No”.

I absolutely love my mother’s quiches, probably because she is heavy handed with the cheese. She usually uses spinach, tuna and any other left over veggies lurking around in the fridge, which make for a tasty meal.

The French are probably cringing as this is not your typical sable pastry based quiche – but if you are in a hurry, who has time for that.

This base is so easy to work with and has a crunchy flaky texture.

 

Ingredients for base:

4 tbsp butter, soft

6 tbsp cake flour

½ cup cheddar cheese, grated

1 tsp smooth Dijon mustard

Ingredients for filling:

1tbsp oil

1 onion, finely chopped

2 tbsp butter

2 tbsp flour

1 cup milk

Pepper

1 ½ cups spinach compressed, washed, roughly chopped

2 eggs

½ tsp baking powder

½ tsp nutmeg

½ cup cheddar cheese, grated

½ cup feta, cubed

 

Method:

To make the base of the quiche combine all the ingredients using a metal spoon. Choose a baking dish 15cm deep and has a 20cm diameter. Use the back of the spoon, or your hands to evenly spread the base around the sides and the bottom of the baking dish. Rest in the fridge until the filling is ready.

To make the filling heat the oil in a frying pan, cook the onion on a medium heat until soft, but no colour.

Meanwhile melt the butter, add the flour. Cook on a medium to low heat, you do not want it to change colour. This is to slightly cook the flour, it will thicken and as it cooks it will become slightly more liquid.

Add the milk a little bit at a time while mixing. If you add to much milk at once it will form lumps. Once all the milk has been added, season with the pepper, add the cooked onion and the spinach. Cook for 2 minutes. Remove from the heat and cool slightly.

Add the eggs, baking powder, nutmeg, and the cheeses.

Transfer the filling into the lined baking dish, bake at 180°C for 20-30 minutes until the quiche is slightly firm in the centre and golden on top.

Tip: when making the white sauce the butter and flour mixture should stay a light blonde or golden colour, and smell slightly nutty and a bit like freshly baked biscuits.


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