Spinach and Feta Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g fresh spinach (or 150g frozen spinach, thawed and squeezed dry)</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/4 tsp grated nutmeg</li><li class="ingredients-single-item">1/2 tsp dried oregano</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable bottom</li><li class="equipment-single-item">Baking beans or dried rice (for blind baking)</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl or food processor. Add the cold cubed butter and rub it in with your fingertips (or pulse in processor) until the mixture resembles fine breadcrumbs. The cold butter creates pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, a tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough as this develops gluten and can make your pastry tough. Form into a disc, wrap in cling film and chill for at least 30 minutes – this relaxes the gluten and firms up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare your filling. If using fresh spinach, wash thoroughly and place in a large pan over medium heat (no need to add water – the residual moisture will be enough). Cook until just wilted, about 2-3 minutes. Transfer to a colander, let cool slightly, then squeeze out as much liquid as possible to prevent a soggy quiche. Chop roughly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (fan 160°C/350°F/Gas Mark 4). In a frying pan, heat the olive oil over medium heat and sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Remove from heat and set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully lift the pastry into the tin, gently pressing it into the corners without stretching it. Trim the excess, leaving about 1cm overhang (pastry shrinks during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking paper and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5-7 minutes until the base is just beginning to color but not fully cooked. The blind baking ensures your pastry base will be crisp, not soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the eggs, cream, and milk until well combined. Season with salt, pepper, nutmeg, and oregano. The nutmeg particularly enhances the flavor of spinach and adds a subtle warmth to the quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the cooled spinach and onion mixture evenly over the base of the pastry case. Scatter the crumbled feta cheese on top, reserving a small amount for the very top if desired. Gently pour the egg mixture over, allowing it to seep between the spinach and feta. Sprinkle the remaining feta on top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce the oven temperature to 170°C (fan 150°C/340°F/Gas Mark 3) and bake the quiche for 25-30 minutes until the filling is just set with a slight wobble in the center. It will continue to set as it cools. The lower temperature ensures gentle cooking without curdling the eggs or overcoloring the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool in the tin for 10-15 minutes before carefully removing. This cooling period makes it easier to remove and allows the filling to set completely. Serve warm or at room temperature for the best flavor. The quiche will keep in the refrigerator for up to 3 days and can be reheated or enjoyed cold.</li></ol>