Ingredients
For the pastry
1 1/2 cups all purpose flour
½ teaspoon salt
100 grams unsalted coldbbutter chopped into small cubes
2 and ½ tablespoons of ice water
1 large egg
For the filling
8-9 cherry tomatoes chopped into half
2 cups of spinach
1 medium clove of garlic (finely chopped)
1 block of feta
4 large eggs beaten
½ teaspoon oregano
1 teaspoon of chives (chopped)
Salt to taste
Instructions
1. Whisk together the egg and ice water in a small bowl and set aside.
2. Add the flour and salt in a food processor and pulse for a few seconds until mixed. Now add the butter cubes and pulse again until the mixture looks like coarsemeal
3. Slowly add the water and keep pulsing until you get a dough
4. Take the dough out onto a lightly floured surface and roll it out to fit your quiche pan
5. Add the dough to the quiche pan and gently press down with your fingers
6. Cut off any extra dough that is hanging over the rim at the top
7. Put the pan with the dough in the fridge (I leave it in for about an hour)
8. You can start making the filling just before you take the pan out the fridge. Heat some oil in a pan and add the spinach. Once the spinach is wilted take out of the pan and keep aside
9. Add salt, oregano to the beaten egg mixture and set aside
10. Preheat your oven to 180 degrees celsius
11. Take the pan out of the fridge and start to layer the filling. Arrange the spinach on top of the dough first
12. Add the beaten egg mixture on top of the spinach
13. Crumble feta and chives onto the egg
14. Finally add the cherry tomato halves (inside part facing up)
15. Put the pan in the oven and bake for 45 minutes
Comments