Spinach Feta Quiche With Fresh Basil
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Quiche Crust
- 1 1⁄4 cups whole wheat flour
- 1 teaspoon salt
- 3⁄4 cup butter or 3/4 cup margarine
- 1⁄3 cup plain yogurt
- 1 egg yolk
-
Filling
- 300 g frozen chopped spinach
- 1 cup feta cheese
- 1⁄2 cup cottage cheese
- 6 scallions, chopped with tops included
- 2 tablespoons olive oil
- 3 tablespoons basil
- 1 garlic clove
- 1⁄2 teaspoon black pepper
- 4 eggs
- 1⁄2 cup milk
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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