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Spinach and Feta Quiche

Yields6 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

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.

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

Preheat oven to 180 degrees celsius.


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.


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


Grease a cake tin with butter.


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.


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


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

Nutrition Facts

Servings 0

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