Toasted Pine Nut, Spinach, & Feta Quiche
Whilst brainstorming ideas for a charity lunch, I thought of toasted pine nuts, spinach, and feta—a perfect trio. Combining them in a quiche seemed like the ideal way to showcase their flavours. I hope you agree!
Serves 8
Hands-on Time (inc. chilling) 1 hour
Baking Time 55 minutes
Ingredients
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!