Spinach Feta Quiche With Fresh Basil

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 220°C.
  • Prepare the crust: Put the flour and salt in the bowl of a food processor.
  • Cut the butter into chunks and add to the flour.
  • Process in on/off pulses until coarse crumbs are formed.
  • In a small bowl beat together the egg yolk and yogurt and add to the flour mixture while the machine is running.
  • Remove and shape into a neat ball. (The dough should not be sticky. If it is, knead it briefly on a floured surface.).
  • Flatten the ball and using thumbs, press into a 10 inch pie plate, distributing the dough around equally, with no dough build-up around the inner edges. Flute the top.
  • Use a fork to pierce the bottom and sides of the dough, so it will not rise, or weigh the dough down with beans placed on a circle of parchment paper for easy removal. Bake the crust for 10 minute, or until just lightly browned.
  • Remove from the oven and let cool slightly. Remove the beans and the parchment paper, if using.
  • Thaw the spinach and put in a mesh strainer to drain. Press and squeeze out any excess liquids.
  • In a food processor, chop the scallions and add the rest of the ingredients except the spinach and process briefly in on/off pulses.
  • Pour the filling into the partially-baked crust and bake 10 minutes.
  • Lower heat to 175C and bake an additional 10-15 minutes or until the quiche is set, and a toothpick inserted in the center comes out moist but not wet.
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