This is a recipe that I learnt from a friend, when I was living in Sydney. At the time, I only could manage a few basic recipes so this once was a bit of an eye opener to me! It’s pretty easy and great for a lunch or when you are having a few people over. I make mine on a biscuit tray which means that it cooks easily and is nice and think like a slice.
Th recipe below is a will need to be modified for the type or size of tray you are working with. Normally this just means adding more cheese or more eggs.
Cheese and Spinach Quiche
- 400g spinach
- 200g ricotta
- 200g dodoni feta
- 8 eggs
- 1/2 cup milk
- Puff pastry x 2-3 pieces
Preheat your oven to 180C. Line the tray with baking paper, and take the puff pastry out of the freezer to defrost. When the pastry gets some flexibility in it, place it in the tray forming a base. I like to have a little overhang on the sides – it give you something to hang onto when you cut up later.
Add the baby spinach, and break up the cheese evenly throughout the base you have created. The more cheese the better I say! But some people need to draw a line somewhere. You can always use low-fat cheese/milk if you are watching what you eat.
Now! Once that is done all you need to is lightly whisk the eggs and milk together and pour it gently over the entire tray, filling all of the nooks and crannies within the cheese and spinach. Season with salt and pepper and place in the oven to bake. It done when the egg is cooked and the base is crunchy – usually about 15 minutes.
Chop into squares and serve immediately. The quiche will keep for a few days in the fridge. I’ve been known to eat it cold straight out of the fridge or you aren’t in such a hurry it reheats really well.