Dough

2 cups flour

150 g (5 oz) butter

1tsp baking powder

Pinch of salt

4 tbsp ice water

Filling

150 g (5 oz) fresh baby spinach leaves, trimmed and washed

100 g (4 oz) crumbled feta cheese

2 tbsp fresh chives, chopped (optional)

250 ml (1 cup) cream
4 yellow yolks

Salt and black pepper 

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• Mix flour, baking powder, salt and butter in food processor with steel blade until it resemble breadcrumbs. Add ice water (3 tbs to start with) till pastry forms a ball Only use the 4th tbsp of water if required and only few drops at a time as it tends to suddenly go a bit to soggy (do not over-process).

• Grease or spray a pie dish.

• Pat the dough on the pie dish, prick base with a fork all over brush with a little beaten egg and bake blind for 10 min.
   

• Microwave spinach on high for 3 minutes​

• In a large bowl, whisk together eggs, cream. Add the herbs and spinach and 1/2 tsp salt, 1/2 tsp pepper, and mix well.

• Pour egg mixture on quiche crust and distribute the feta evenly on top. 

• Bake until center of quiche is just set, about 30 min. Let stand 15 min before serving.

 

Serving suggestions:

As a dish for a Brunch

As a casual lunch with salad

As a starter

As a savory tart for a tea party