Spinach and Feta Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g 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 cloves garlic, 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 salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">2 tbsp fresh dill, chopped (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) quiche dish or tart pan with removable bottom</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs (keeping the butter cold creates steam during baking, resulting in flaky layers). Gradually add just enough ice-cold water to bring the dough together into a ball that's not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, preventing the pastry from shrinking during baking, while keeping the butter cold ensures a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). On a lightly floured surface, roll out the pastry to about 3-4mm thickness, creating a circle large enough to line your quiche dish with some overhang. Carefully lift the pastry using your rolling pin and drape it over the dish, gently pressing it into the corners without stretching it.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Trim the excess pastry, leaving about 1cm overhang to allow for shrinkage. Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the paper and weights and bake for another 5-7 minutes until the base is just starting to color but not fully cooked. The blind baking ensures your crust won't become soggy from the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare the filling. If using fresh spinach, wash thoroughly and place in a large pan over medium heat with just the water clinging to the leaves. Cook until completely wilted, about 2-3 minutes. Transfer to a colander, let cool slightly, then squeeze out as much moisture as possible (excess moisture will make your quiche watery). Chop roughly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat the olive oil in a frying pan over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant but not browned (burned garlic turns bitter). Remove from heat and allow to cool slightly.</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. This creates the custard base that will set into a silky, tender texture when baked. Stir in the nutmeg, salt, pepper, and dill if using.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the onion and garlic mixture over the base of the partially baked pastry case. Distribute the chopped spinach evenly on top, then scatter over the crumbled feta cheese, reserving a little for the top if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully pour the egg mixture over the fillings, allowing it to settle gently. Sprinkle any reserved feta on top. To avoid spills, place your quiche dish on a baking sheet before adding the liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 25-30 minutes until the filling is set but still has a slight wobble in the center when gently shaken (it will continue to set as it cools). The top should be golden brown and puffy. If the crust is browning too quickly, cover the edges with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the quiche to cool for at least 15 minutes before serving (this makes it easier to slice cleanly). The quiche can be served warm or at room temperature, making it perfect for entertaining as it can be made ahead of time. It will keep in the refrigerator for up to 3 days and reheats beautifully.</li></ol>