Sometimes I find spinach quiches can be a bit bland and a bit too much... spinach, this recipe however is the perfect balance of leek and spinach. With a flaky wholemeal spelt base crust, a cheesy feta filling and a sweet undertone of leeks, you will find this incredibly moreish and melt in your mouth.
Sometimes I find spinach quiches can be a bit bland and a bit too much... spinach, this recipe however is the perfect balance of leek and spinach. With a flaky wholemeal spelt base crust, a cheesy feta filling and a sweet undertone of leeks, you will find this incredibly moreish and melt in your mouth.
Yields6 Servings Prep Time10 minsCook Time40 minsTotal Time50 mins
For the Dough Crust 160 g wholemeal spelt flour 115 g unsalted butter ½ tsp salt 4 tbsp ice cold waterFor the Quiche Filling 1 tbsp olive oil 2 cloves garlic 3 small shallots 1 medium leek 3 cups fresh spinach 4 large eggs ½ cup milk ½ cup heavy cream pinch of ground nutmeg ¼ tsp salt of pepper 150 g feta, crumbled
11. In a large bowl place the flour and salt and combine together. Crumble the butter into the flour with your hands until it resembles fine breadcrumbs . Add in the water, bring together in circular motions until a ball forms.
2. Roll out your dough on a floured surface and place in a 9 inch greased tin. Leave in the fridge for at least 30 minutes to set.
3.Meanwhile preheat the oven to 180C. Prick the pastry base all over with a fork to prevent air bubbles from forming. Line the base with a sheet of baking parchment and weigh down the pastry with some baking beans. Blind bake your pastry for 15 minutes in the oven then remove the beans and parchment paper and bake a further 5 minutes until the base is golden brown.
4. Heat the olive oil in a pan over medium heat. Add in the chopped garlic cloves and shallots. Cook for about 5 minutes then add the chopped leek and cook on low heat for about 8 minutes. Add the spinach and cook a further 2-3 minutes.
5. In a large bowl whisk together the eggs, milk, heavy cream nutmeg, salt and pepper.
6. Crumble half the feta and sprinkle over the crust base. Layer the leek and spinach mixture on top. Crumble the rest of the feta over the vegetables and lastly pour in the egg mixture.
7. Cook in the preheated oven at 180C for 40-45 minutes until the top becomes golden brown. Once done remove from the oven and leave to cool about 10 minutes. Slice and serve warm.
1. In a large bowl place the flour and salt and combine together. Crumble the butter into the flour with your hands until it resembles fine breadcrumbs . Add in the water, bring together in circular motions until a ball forms.
2. Roll out your dough on a floured surface and place in a 9 inch greased tin. Leave in the fridge for at least 30 minutes to set.
3.Meanwhile preheat the oven to 180C. Prick the pastry base all over with a fork to prevent air bubbles from forming. Line the base with a sheet of baking parchment and weigh down the pastry with some baking beans. Blind bake your pastry for 15 minutes in the oven then remove the beans and parchment paper and bake a further 5 minutes until the base is golden brown.
4. Heat the olive oil in a pan over medium heat. Add in the chopped garlic cloves and shallots. Cook for about 5 minutes then add the chopped leek and cook on low heat for about 8 minutes. Add the spinach and cook a further 2-3 minutes.
5. In a large bowl whisk together the eggs, milk, heavy cream nutmeg, salt and pepper.
6. Crumble half the feta and sprinkle over the crust base. Layer the leek and spinach mixture on top. Crumble the rest of the feta over the vegetables and lastly pour in the egg mixture.
7. Cook in the preheated oven at 180C for 40-45 minutes until the top becomes golden brown. Once done remove from the oven and leave to cool about 10 minutes. Slice and serve warm.
Ingredients
Directions
1. In a large bowl place the flour and salt and combine together. Crumble the butter into the flour with your hands until it resembles fine breadcrumbs . Add in the water, bring together in circular motions until a ball forms.
2. Roll out your dough on a floured surface and place in a 9 inch greased tin. Leave in the fridge for at least 30 minutes to set.
3.Meanwhile preheat the oven to 180C. Prick the pastry base all over with a fork to prevent air bubbles from forming. Line the base with a sheet of baking parchment and weigh down the pastry with some baking beans. Blind bake your pastry for 15 minutes in the oven then remove the beans and parchment paper and bake a further 5 minutes until the base is golden brown.
4. Heat the olive oil in a pan over medium heat. Add in the chopped garlic cloves and shallots. Cook for about 5 minutes then add the chopped leek and cook on low heat for about 8 minutes. Add the spinach and cook a further 2-3 minutes.
5. In a large bowl whisk together the eggs, milk, heavy cream nutmeg, salt and pepper.
6. Crumble half the feta and sprinkle over the crust base. Layer the leek and spinach mixture on top. Crumble the rest of the feta over the vegetables and lastly pour in the egg mixture.
7. Cook in the preheated oven at 180C for 40-45 minutes until the top becomes golden brown. Once done remove from the oven and leave to cool about 10 minutes. Slice and serve warm.