Butternut, spinach and feta quiche recipe ideal for lunch or dinner
Easy to make and delicious. Butternut, spinach and feta quiche.
What about impressing the family by making a nice quiche for a delicious lunch? It is easy and you can substitute some of the fillings with whatever you fancy.
Serves 6-8
Makes a 28cm quiche
Ingredients
For the pastry
225g flour
175g cold butter, cut in cubes
4-5 Tbsp. ice water
For the filling
1 small butternut, cubed and roasted
1 small onion, diced
2 cloves garlic, finely grated
1 tsp dried herbs
1 head fennel, finely sliced
200g baby spinach
100g feta cheese
Olive oil
150ml cream
150ml milk
4 extra large eggs
Salt and pepper, to taste
Method
For the pastry
Place flour and butter into a food processor. Pulse until the mixture resembles wet sand.
Add ice water and mix briefly, about 30 seconds, to form a soft dough.
Remove dough, shape into a disk, wrap in cling film and refrigerate for at least two hours.
Preheat oven to 180°C.
To roll, lightly flour dough and a clean surface. Roll out gradually, periodically letting the dough rest for a moment before continuing.
Roll dough to a thin round just larger than your fluted quiche pan.
Lay dough loosely into the pan. Press firmly along the base and sides. Trim away any overhanging pastry. Line with baking paper. Fill to the top with uncooked rice or beans, then bake in the oven for 15 minutes.
Remove the rice or beans and baking paper. Return the crust to the oven for a further eight to 10 minutes, or until golden and crisp.
For the filling
Preheat oven to 180°C.
Add a drizzle of olive oil into a frying pan over medium-high heat.
Cook the onion and fennel until tender. Add the garlic and dried herbs and cook until fragrant. Add the baby spinach and cook until wilted and all the water is released. Season to taste.
Remove from the heat and mix in the roasted butternut.
Arrange vegetables evenly across the quiche crust.
Whisk together the cream, milk and eggs. Season well.
Pour over the filling ingredients.
Crumble over the feta evenly.
Bake quiche for 35 to 40 minutes, or until just set. Leave to cool slightly, then serve with a crisp green salad.
To freeze
Wrap the whole cooked and cooled quiche tightly in plastic wrap or cut into portions and individually wrap each piece.
To reheat
Defrost the quiche in the fridge overnight if you froze it whole. Portions will defrost quickly.
Reheat on a baking tray in the oven at 180°C. until heated through.
*Recipe courtesy of www.sapoultry.co.za.
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