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!

Category,

[cooked-sharing]

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
VIP Club featured

You May Also Like…

Coco Collagen Ice-creams

Coco Collagen Ice-creams

A delicious combination of fruit and coconut. Made from so many nutritious ingredients, this is the perfect summer/autumn snack that the whole family will enjoy.

Coffee Ice-creams

Coffee Ice-creams

Making a batch of these coffee Ice-creams means that it so much easier to satisfy the coffee cravings on these warmer days. Add a little Cacao Powder if you’re wanting a delicious mocha flavour!

Lemon Ricotta Cake

Lemon Ricotta Cake

This zesty little treat is the perfect little snack to have with a cup of tea or coffee.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

My cart
Your cart is empty.

Looks like you haven't made a choice yet.