Spinach and Feta Quiche

Spinach & Feta Quiche

  • 2 onions
  • 2 cloves garlic
  • 3 tbsp oil or butter
  • ½ cup grated cheese
  • ½ cup fresh herbs
  • 400 grams spinach or silver beet
  • ¼ cup water
  • 200 grams feta
  • ¼ cup pumpkin seeds
  • 6 eggs
  • 200 ml cream
  • 400 ml milk
  • salt & fresh pepper
  • 1 cup flour
  • 8 to 10 sheets filo pastry
  • ½ cup butter melted
Grease quiche tin, line with buttered sheets of filo pastry.

Chop onions and garlic, saute in oil until soft and lay on filo base, followed by cheese and herbs. Wash spinach, trim stalks and chop up. Sauté spinach in pan on medium heat adding water if
necessary. Drain well, sprinkle over base. Crumble feta cheese and scatter over.

Combine egg, cream, milk, flour mixture well and pour over the filling.

Top with pumpkin seeds and a little parmesan.

Bake quiche in preheated oven 175–180° C for 40 minutes or until firm. Allow to
cool slightly before cutting. Serve with tossed salad. Yum!