Toasted Pine Nut, Spinach, & Feta Quiche

Serves 8

Hands-on Time (inc. chilling) 1 hour

Baking Time 55 minutes

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Ingredients

• 290g rich shortcrust pastry

• 65g pine nuts

• Knob of unsalted butter

• 1 shallot (finely chopped)

• 150g spinach

• 250ml single cream

• 3 medium eggs

• Seasoning (salt and pepper)

• 100g feta

Equipment

• Baking parchment

• Rolling pin

• 20cm loose-bottomed tart tin

• Sharp knife

• Blind baking beads (or rice)

• Large frying pan

• Spatula

• Small bowl

• Large bowl

• Whisk

Method

1. Prepare the pastry case

• Roll out the chilled pastry between baking parchment into a circle slightly larger than the flan tin.

• Flip the pastry into the tin, press into the corners, and trim any excess. Chill for 30 minutes.

2. Blind bake the pastry

• Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.

• Line the pastry case with parchment, fill with baking beads, and blind bake for 20 minutes.

• Remove the beads and clingfilm, prick the base with a knife, and bake for another 10 minutes. Let cool.

3. Make the filling

• Toast the pine nuts in a dry frying pan until golden, then set aside.

• In the same pan, melt the butter and sauté the shallots until golden. Add the spinach and cook until wilted. Let cool.

• In a large bowl, whisk the cream, eggs, and seasoning until combined.

4. Assemble and bake

• Lower the oven to 160°C/140°C (fan)/325°F/Gas Mark 3.

• Sprinkle half the pine nuts and 50g crumbled feta over the pastry base. Add the spinach mixture, then pour over the egg mixture.

• Top with the remaining feta and pine nuts.

• Bake for 30 minutes until golden and set.

Serving

• Serve warm or cold.

Enjoy!