Spinach and Feta Quiche

by | May 1, 2022 | 0 comments

Spinach and Feta Quiche with an Emmer Wheat crust. Our Emmer Wheat is non-hybridised – meaning it has no nasties or added chemicals and is easy to digest. Serve with a side salad for a beautiful and balanced meal.

Yields6 ServingsPrep Time15 minsCook Time40 minsTotal Time55 minsDifficultyBeginner
Crust
Ingredients
 3 tbsp butter (save a little to grease the tin)
 cracked Changing Habits Pepper to taste
 1/3 cup water
Filling
 1 cup finely chopped spinach (we used organic frozen chopped spinach, thawed)
 1/2 brown onion diced
 6 eggs
 100 g feta
 cracked Changing Habits Pepper to taste
 1/4 cup sour cream
 1 tomato sliced
 1/3 cup grated cheese
Directions
1

Preheat oven to 180 degrees celsius.

2

Add flour, butter, salt and pepper to a food processor with a small amount of the water. Process and slowly add in more water until it forms one solid ball. Place in the fridge for 10 minutes.

3

Place all of the filling ingredients (except the tomato and grated cheese) into a bowl. Stir well.

4

Grease a cake tin with butter.

5

Remove crust mixture from the fridge and sprinkle some flour into the kitchen bench. Using a rolling pin, roll the mixture out and transfer into the tin and fill any holes and trim the edges.

6

Pour the mixture straight onto the crust, add the grated cheese and finish with the sliced tomato.

7

Bake for 45 minutes or until the middle feels firm. Serve on its own or with a fresh side salad and enjoy!

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Ingredients

Crust
Ingredients
 3 tbsp butter (save a little to grease the tin)
 cracked Changing Habits Pepper to taste
 1/3 cup water
Filling
 1 cup finely chopped spinach (we used organic frozen chopped spinach, thawed)
 1/2 brown onion diced
 6 eggs
 100 g feta
 cracked Changing Habits Pepper to taste
 1/4 cup sour cream
 1 tomato sliced
 1/3 cup grated cheese

Directions

Directions
1

Preheat oven to 180 degrees celsius.

2

Add flour, butter, salt and pepper to a food processor with a small amount of the water. Process and slowly add in more water until it forms one solid ball. Place in the fridge for 10 minutes.

3

Place all of the filling ingredients (except the tomato and grated cheese) into a bowl. Stir well.

4

Grease a cake tin with butter.

5

Remove crust mixture from the fridge and sprinkle some flour into the kitchen bench. Using a rolling pin, roll the mixture out and transfer into the tin and fill any holes and trim the edges.

6

Pour the mixture straight onto the crust, add the grated cheese and finish with the sliced tomato.

7

Bake for 45 minutes or until the middle feels firm. Serve on its own or with a fresh side salad and enjoy!

Spinach and Feta Quiche
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