Spinach and feta quiche with Jason’s Creek Classic Red

Serves: 6–8 | Prep Time: 20 minutes | Cook Time: 45–50 minutes

Ingredients for the Pastry

  • 1 sheet ready-made shortcrust pastry (or homemade if preferred)
  • Butter or non-stick spray for greasing

Ingredients for the Filling

  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 250g fresh spinach, washed
  • 200g feta cheese, crumbled
  • 4 large eggs
  • 250ml fresh cream
  • 125ml full-cream milk
  • 100g mature Cheddar cheese, grated
  • ½ tsp Dijon mustard (optional)
  • ¼ tsp ground nutmeg
  • Salt and freshly ground black pepper, to taste


Method

  1. Prepare the pastry.
    Preheat the oven to 180°C (350°F). Lightly grease a 23cm quiche or tart tin. Roll out the pastry if needed and line the tin, gently pressing it into the corners. Trim any excess pastry. Prick the base with a fork and refrigerate for 10 minutes.
  2. Blind bake.
    Line the pastry with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the paper and weights. Return to the oven for another 5 minutes until the base is lightly golden. Set aside.
  3. Cook the spinach.
    Heat the olive oil in a large pan over medium heat. Sauté the onion for 3–4 minutes until softened, then add the garlic and cook for another minute. Add the spinach in batches, stirring until completely wilted. Remove from the heat and allow it to cool slightly. Squeeze out any excess moisture and roughly chop.
  4. Prepare the custard.
    In a large bowl, whisk together the eggs, cream, milk, Dijon mustard (if using), nutmeg, and grated Cheddar cheese. Season lightly with salt (remember the feta is naturally salty) and generously with black pepper.
  5. Assemble the quiche.
    Spread the cooked spinach evenly over the pastry base. Sprinkle the crumbled feta on top, then carefully pour over the egg mixture.
  6. Bake.
    Place the quiche in the oven and bake for 35–40 minutes, or until the filling is just set with a slight wobble in the centre and the top is beautifully golden.
  7. Rest before serving.
    Allow the quiche to cool for 10–15 minutes before slicing. This helps the filling firm up and makes serving easier.