SPINACH, MUSHROOM & FETA QUICHE
Spinach, Mushroom and Feta Quiche
3 cloves garlic, chopped
1 small onion, chopped
275g frozen spinach, thawed and well drained
100g mushrooms, chopped
200g feta, crumbled
200g mild Cheddar cheese, grated
salt and freshly ground black pepper to taste
Short crust pastry for a 23cm (9in) dish
4 eggs, beaten
salt and freshly ground black pepper to tast
1.Preheat oven to 190 C. Line a pie dish with short crust pastry, cutting off any excess and pinching the edges.
2.In a medium frying pan, melt butter over medium heat. Sauté garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach and mushrooms, and saute until most of the water from the vegetables has evaporated. Add feta and 1/2 of the Cheddar. Season with salt and pepper. Spoon mixture into prepared pastry-lined dish.
3.In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry base, allowing egg mixture to thoroughly combine with spinach mixture.
4.Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar, and bake an additional 35 to 40 minutes, until set in centre. Allow to stand 10 minutes before serving.
Short crust Pastry for Quiche
175g plain flour
75g butter or margarine (cut into cubes)
2tbsp cold water
pinch of salt
To make a pastry sift all the flour and salt into a bowl and add butter (or margarine) and rub until the mixture resembles breadcrumbs. Add water and mix together making firm dough. Wrap in a cling film and fill in a fridge for 30mins.