> Skip to content

Recipe  •  28 September 2016

 

Self-crusting spinach & feta quiche

A cheesy and delicious recipe from Chelsea Winter's cookbook Scrumptious.

Prep time: 15 minutes  Cook time: 1 hour  Serves: 8 as a light meal

This is one of my favourite quiches — not only because it’s cheesy and delicious, but also because you don’t need to worry about pre-cooking a crust. You can use whatever fresh herbs you have on hand from the list below — if you don’t have all of them, that’s okay. You can also make this gluten free by using a gluten-free flour mix (one with a raising agent in it) if you like.
 

400g spinach
75g butter
1 leek, finely chopped
1 onion, sliced
5 cloves garlic, chopped
½ cup chopped fresh mixed herbs (sage, rosemary, thyme, parsley, chives)
8 free-range eggs
¾ cup cream (or crème fraîche)
2 tbsp Dijon mustard
½ cup self-raising flour
½ tsp salt
½ tsp ground black pepper
¾ cup crumbled feta
1¼ cups grated cheddar cheese
¼ cup pine nuts

 

Preheat the oven to 180°C regular bake and set a rack in the lower half of the oven. Line the base of a 23cm springform cake tin by laying a sheet of baking paper over the base before lowering the round part on and clicking it in place — the edges of the paper will stick out from under the sides. This helps to seal the base and prevent leakage. Grease and flour the sides of the tin.

Wash the spinach, pick off the leaves and discard the stalks. Finely chop the leaves.

Add the butter to a large frying pan over a medium heat. Add the leek and onion and cook, stirring, for about 10 minutes until soft and turning golden. Add the garlic and herbs and cook for another minute. Add the spinach and cook for 10 minutes until everything looks quite dry and the moisture has evaporated (soggy spinach means soggy quiche). Turn off the heat.

Place the eggs, cream (or crème fraîche) and mustard in a large mixing bowl. Whisk to combine evenly. Sift in the flour, salt and pepper, and whisk to combine. Add the spinach mixture and half of the feta and cheddar, and stir. Pour into the bottom of the tin. Sprinkle over the remaining feta and cheddar, and the pine nuts. Bake in the oven for 40 minutes or until puffed up and golden brown.

Allow to cool slightly and transfer to a serving plate or board before slicing. Lovely served with a dollop of relish, just by itself or with a fresh green salad. It keeps in the fridge for a few days.

Feature Title

Scrumptious
The eagerly anticipated follow-up to Homemade Happiness, Everyday Delicious and At My Table.
Read more

More features

See all recipes
Recipe
Orange Blossom Pistachio Pancakes

Who doesn't love pancakes?

Recipe
Curried Carrot and Coconut Soup

Spicy, vibrant Thai red curries inspired this creamy soup.

Recipe
Happy Fish Pie

Creamy, comforting and ever so delicious, the big question is, are you having eggs, or no eggs?

Recipe
Sweet Potato Gnocchi with Spiced Aubergine Ragout

This warming recipe for homemade sweet potato gnocchi with a roasted aubergine ragout from Ixta Belfrage is a dish you'll return to again and again, particularly as the weather gets cooler.

Recipe
Chickpea arrabbiata

Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.

Recipe
Onigiri (rice balls)

Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).

Recipe
Jamie Oliver’s Meatball Traybake

Hidden in these meatballs from Jamie Oliver are cannellini beans for an added fibre bonus. Using an old friend like meatballs to get some beans into your life is a tasty, nutritious win.

Recipe
Basil, Courgette and Pistachio Pasta

The perfect quick summer meal, this simple pasta dish uses only a few simple ingredients but is packed with bright, herby flavours.

Recipe
Triple Garlic Crispy Chicken with Green Rice and Sauce

Full of depth and umami flavours, this crispy chicken is paired with a light herb sauce and a punchy garlic sauce to make an unbelievably tasty meal.

Recipe
Tropical Prawns with Plantain and Pickled Shallots

This colourful Brazilian recipe from Ixta Belfrage combines juicy prawns with plantain in a rich and deeply flavourful prawn oil. If you're looking for the perfect starter for hosting, look no further.

Recipe
Bangers and tomato rice

This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.

Recipe
Roasted banana ice cream with choc fudge sauce

This ice cream is vegan, dairy-free and gluten-free (as long as you use gluten-free miso), so it’s great if you’re catering for people with different dietary requirements.

Looking for more recipes?

See all recipes