Homemade: Tomato, Spinach and Feta Quiche

When I think of quiche I think of summer. It’s a dish that I imagine at a barbecue or a picnic. It’s light, it’s fresh and it’s a crowd pleaser.

However, I’ve never always been a quiche fan. When I was younger, I had some sort of virus and threw up after eating quiche. Since then I couldn’t stand the sight or texture of a quiche for many years. But now it’s back and I was so wrong about not liking it.

I’m still not a huge fan of shop bought quiches. They always seem a bit bland and pointless. Meanwhile, a homemade quiche is both tasty and fairly easy to make. It’s a no brainier really.

Once you’ve got the hang of it as well you can start adapting it. Replace the tomatoes with peppers and the spinach with kale then you’ve got a completely different quiche. Personally I love this flavour combination. The rich tomatoes paired with the tangy cheese – it’s got heaps of flavour that I’m sure everyone will enjoy!

Serves 4 – 6

Preheat the oven to 200ºC (180ºC for fans ovens)/gas mark 6.

Crust

150g almonds
50g oats
70g coconut oil

Filling

1 onion, diced
2 cloves of garlic, chopped
2 handfuls of spinach
3 eggs
100g feta
200g cherry tomatoes, halved
50ml plant milk
salt and pepper

First make the crust by blitzing together the almonds and oats in a food processor. Once processed in a powder rub in the coconut oil with your hands. Form into a ball and store in the fridge for half an hour.

Meanwhile, fry the onion and garlic is some oil until golden. Turn off the heat and stir in the spinach until wilted. Leave to one side to cool.

Line a tin with greaseproof paper and squash the crust mixture into the tin using your hands until it covers all the sides evenly. Blind bake the crust in the oven for ten minutes.

Measure the milk in a jug and crack in the three eggs. Beat the egg/milk mixture. Crumble in the feta and onion mixture. Season to taste. Pour this mixture onto the crust and place in the oven for 30 minutes.

Serve warm or cold – either way is great!

 

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