Ingredients
-
2.0 piece Leeks
Available in box
-
4.0 piece Spring Onions
Available in box
- 4.0 cup Spinach
- 3.0 piece Eggs
- 2.0 tbsp Olive Oil
- 1.0 cup Greek Yogurt
- 2.0 cup Wholegrain Flour
- 1.0 to taste Black Pepper
- 1.0 pinch Nutmeg
- 1.0 cup Feta Cheese
- 0.5 cup Butter
- 1.0 tsp Salt
- 6.0 tbsp Cold Water
Instructions
- Make the pastry: In a large bowl, combine the wholegrain flour and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Gradually add the ice-cold water, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the chopped leeks and the white parts of the spring onions. Cook, stirring occasionally, until soft and lightly browned, about 5-7 minutes. Set aside to cool.
- Preheat your oven to 375°F (190°C).
- Roll out about 2/3 of the pastry on a lightly floured surface to fit a 9-inch tart pan or pie dish. Press it into the pan, leaving a slight overhang.
- Layer the filling: First, spread the cooled leek and onion mixture over the pastry base. Then add the fresh chopped spinach.
- Make the creamy topping: In a bowl, whisk together the eggs and yogurt. Fold in the crumbled feta cheese and the chopped green spring onion tips. Season with salt, pepper, and a pinch of nutmeg if using. Pour this mixture over the spinach layer.
- Top the quiche: Roll out the remaining pastry and cut it to fit as a top crust. Place it over the filling and press the edges together with the bottom crust to seal. Trim any excess pastry. Use a fork to crimp the edges decoratively.
- Finish: Use a sharp knife to cut several small vents in the top crust to allow steam to escape during baking.
- Bake for 40-45 minutes, or until the pastry is golden brown and the filling is set.
- Cool the quiche for at least 15 minutes before serving to allow the filling to set completely.
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