I’m on a quiche binge at the moment, I’ll admit it. The Salmon and Broccoli Quiche I made recently for Mother’s Day was so good, and made such easy lunches that I was spurned on to make another!
I had some leftover feta to use up and we always have frozen spinach in the freezer (soooo much more economical than fresh) so a spinach and feta combo seemed like a no brainer. I wish I’d had some dill to add to it as it would have been the perfect Greek flavour, but I had to work with what I had and went for basil and nutmeg instead.
Four eggs and fourty minutes later and I have my lunches sorted for the rest of the week! The feta adds a really delicious creamy texture to it making it feel richer than it actually is. I’ll be eating this with salad for a tasty desk lunch.
Greek Spinach and Feta Quiche
- 1 ready made savoury pastry case
- 3-4 large eggs
- Splash milk
- 8 frozen spinach nests (or 2-3 bags of fresh spinach)
- 100g feta, crumbled
- Handful fresh basil
- 4-5 cherry tomatoes, sliced
- 1/2 tsp grated nutmeg
- Salt and pepper to taste
Preheat the oven to 200c. Defrost the spinach, I like to just throw it in the microwave in a bowl for 3-4 minutes.
Once the spinach has melted through, squeeze out all the moisture with your hands through a sieve or collander. Place in the savoury case with the crumbled feta, layering each so you get an even distribution. Add the nutmeg over the top and the basil leaves.
Beat the eggs with a splash of milk and the salt and pepper. Pour slowly over the spinach and feta and then top with the sliced cherry tomatoes.
Place in the oven for 30-40 minutes and take out just when the middle is still a bit wet. Leave to cool before eating or slicing into portions.