Italian Spinach Quiche

Name: Italian Spinach Quiche
Yield: 4 - 6 servings
Cuisine: South African
Ingredients: 1 roll shortcrust pastry; 45 ml olive oil; 1 large onion, finely chopped; 1 garlic clove, crushed; 250 g button mushrooms, sliced; 2 packets (300 g) each) spinach, washed and stems removed; 250 g Feta cheese, crumbled; 10 sun-dried tomatoes in vinaigrette, roughly chopped; 30 ml finely chopped parsley; Salt and freshly ground black pepper to taste; 2 extra-large eggs

Nicolette Petersen @nixpete001

From: YOU Let's Cook Top 500 Recipes

Nicolette Petersen @nixpete001

From: YOU Let's Cook Top 500 Recipes

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Ingredients

4 - 6 servings

1roll shortcrust pastry
45 mlolive oil
1large onion, finely chopped
1garlic clove, crushed
250 gbutton mushrooms, sliced
2 packets (300 g)each) spinach, washed and stems removed
250 gFeta cheese, crumbled
10sun-dried tomatoes in vinaigrette, roughly chopped
30 mlfinely chopped parsley
Salt and freshly ground black pepper to taste
2extra-large eggs

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Steps

1

Preheat the oven to 190°C. Grease a baking sheet with nonstick spray.
2

Heat 30 ml olive oil and sauté the onion and garlic until soft. Add extra oil and sauté the mushrooms until done. Add the spinach and heat until it begins to wilt.
Spoon the spinach into a mixing bowl and leave to cool.
3

Add the Feta cheese, sun-dried tomatoes and parsley and season with salt and pepper. Whisk the eggs and add, mix well and set aside.
4

Lightly dust the prepared baking sheet with flour.
5

Cut off a third of the pastry and set aside. On a floured surface, roll the larger piece of pastry into a 30 cm round.
Put it on a baking sheet and spread the filling on top, leaving an edge of 5 cm uncovered all the way around.
6

Roll the remaining pieces of pastry into a 25 cm round and place on top of the filling.
Lightly brush the 5 cm edge of the bottom pastry round with water and fold over the top pastry round.
Prick the top with a fork to allow the steam to escape while baking and brush with 15 ml olive oil.
7

Bake in the preheated oven for about 35 minutes or until pale brown.
8

Leave to cool until lukewarm and serve sliced.