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Sun-Dried Tomato, Spinach and Fetta Quiche
A proper quiche with a crisp blind-baked base, a savoury custard barely set, and enough sun-dried tomato and fetta that every slice tastes of something. Good hot, better at room temperature, and it feeds six for very little.
Serves 6Prep 25 minCook 45 mineggs & fetta
Containsdairy · egg · gluten
Protein 12%Carbs 27%Fat 61%
About 568 kcal a serve — 17 g protein, 38 g carbs, 39 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Blind bake the base properly
Blind bakeLine a 24 cm tin with the pastry, prick the base, chill 15 minutes, then line with paper and baking weights and bake at 190C for 15 minutes. Take the weights out and give it 8 minutes more until dry and pale gold. Blind baking is not optional — the custard soaks straight into raw pastry and you get a wet base.
In the tart tinBlind bake →
25 min
Wilt the spinach and press it dry
FillingCook the onion in the oil until soft and sweet, add the garlic for a minute, then the spinach in handfuls until wilted. Tip it into a sieve and press out every drop of liquid — the other way a quiche goes watery.
In the frying panFilling →
8 min
Whisk the custard smooth, not frothy
CustardWhisk the eggs, cream, milk, nutmeg, salt and pepper together. Whisk it smooth but not frothy — air makes a quiche puff up and then sink.
In the jugCustard →
3 min
Layer it into the shell
AssembleSpread the drained spinach over the base, scatter the sun-dried tomatoes and most of the fetta, pour the custard over and dot the rest of the fetta on top.
In the tart tinAssemble →
5 min
Bake until it still wobbles in the middle
BakeBake at 170C for 30-35 minutes, until set at the edges with a slight wobble in the very centre. It carries on cooking out of the oven, and a quiche baked until firm all through is a rubbery one. Cool 15 minutes before cutting.
35 min
Cook's noteBetter at room temperature than straight from the oven, which makes it a good thing to carry somewhere.
Estimated per serve
568 kcal · 17 g protein · 38 g carbs · 39 g fatestimates, within ~10%
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