> 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.


Scrumptious Chelsea Winter

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

Buy now
Buy now

More features

See all recipes
Recipe
Fudge cake slice

This recipe has been a fan favourite for over a decade. Cut it into slices for the kids or into tiny squares as a treat with your cuppa. It also freezes well, so you can stash a few squares away for when no one is looking.

Recipe
Lasagne soup with cheesy garlic melts

This hearty soup is a proper hug in a mug. The ricotta and Parmesan topping really fulfills the 'lasagne' promise, but if you don’t want to bother you can just top it with grated cheese and it’ll still be a winner. The super-cheesy garlicky toasties are a good addition to any tomatoey soup — or just eat them on their own!

Recipe
Chocolate, tahini banana bread

I have been making a banana bread with chocolate and tahini on repeat for a while now, and every time I’ve eaten it over the last year or so, I couldn’t help thinking that the particular combination of intense chocolatiness, sweet, texture-softening banana and the rich earthiness of tahini would make the perfect warm pudding.

Recipe
Chicken in a pot with lemon and orzo

This is not exactly the same as perhaps the most precious recipe in my repertoire, My Mother’s Praised Chicken, which found a home in my eighth book, Kitchen, but it owes a lot to it. A family favourite, it’s a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you.

Recipe
Snausage Rolls

Sausage rolls will always be über-cool, no matter what anyone says. They're always the first to be nabbed at morning tea, classily dressed-up with a generous splurt of store-bought tomato sauce... crispy, juicy little taste bombs. 

Recipe
My kinda butter chicken

With fragrant spices, tomatoes, cashew butter and yoghurt.

Recipe
Easiest broccoli quiche

With red pesto-layered filo, Cheddar and cottage cheese.

Recipe
Crispy salmon tacos

With cajun spice, mango, sweet cherry tomatoes and lime.

Recipe
Autumnal vegetable soup with basil, garlic & olive oil

One of the rather pathetic realities of the fact that so many of the restaurants in France are disappointing these days is the almost tearful joy in finding one that’s everything you would have hoped for, often from your childhood or teenage memories. Such a place is Le Bistro du Paradou near Arles.

Recipe
Spicy sprout and mushroom noodles with five-spice

Sprouts (and the whole brassica family) go fantastically with Asian flavours. Out of season, use a mix of the rest of the brassicas – broccoli, cauliflower, kale, cabbage, spring greens etc. You could also make a spring version with asparagus and peas.

Recipe
Tuscan chicken casserole

We ate many dishes similar to this while spending time in Italy and they were all different depending on the part of Tuscany that we were in. This is our version of a Tuscan chicken casserole and it’s very moreish and flavoursome. I love it in the winter and any leftovers get tossed through some pasta the next day.

Recipe
Portobello steaks and butter bean mash

A vegetarian recipe that is simply as good as any steak (with mash), if not better.

Looking for more recipes?

See all recipes