SPINACH, FETA & CARAMELISED ONION QUICHE

Spinach, Feta & Caramelised Onion Quiche

BEFORE

AFTER

Sometimes, but especially now during this unsettling time, I long to put something on our plates that is not only tasty and comforting but healthy as well. Being an obsessive pastry-maker, here I've combined my pastry passion with a savoury filling that totally satisfies, and also contributes to a sense of well-being. There are lots of recipes for quiche but I think this combination of complementary flavours really hits the spot. (You don't have to make your own pastry of course, if you're content with a store-bought variety, but pastry-making for me acts as a kind of meditative therapy! I know, I know...) Serve it with a fresh green salad or some steamed veggies on the side. Deeee-lish!

INGREDIENTS

PASTRY

125g unsalted butter

1 1/2 cups plain flour

pinch salt

1 egg, beaten

a little iced water

FILLING

I yellow onion, sliced into half rounds

2 cloves garlic, finely chopped

2 tbsp olive oil

1 tbsp white sugar

300g baby spinach

5 eggs, beaten

1.5 cups creme fraiche

200g smooth feta cheese, crumbled

pinch salt

freshly ground black pepper

METHOD

To make the pastry:

Cut your butter into small cubes, put on saucer and pop in the freezer for a few minutes.

Pulse your flour and salt in the food processor for a minute or two (or mix by hand).

Add the cold butter and whizz until it resembled big breadcrumbs. (You can also do this by hand with your fingertips.)

Add the beaten egg and keep mixing until it comes together.You can add ice water but-no more than 1 tsp.

Scrape your pastry out of the processor or bowl and lay on a floured surface. Gently mould the mixture into a ball, incorporating some of the flour. Place on some cling wrap, flatten into a fat pancake, wrap, and refrigerate for at least an hour.

To make the caramelised onion:

Heat your olive oil in a frying pan or wok, toss in the onions and garlic and sprinkle over the sugar. Cook, stirring frequently, until the onions and garlic are caramelised and fragrant. Set aside to cool.

In a big bowl, combine the caramelised onion, spinach, feta, eggs, creme fraiche, feta cheese and seasoning. Mix well.

Preheat your oven to 180C.

Roll your pastry out on a lightly floured surface, and when its the right size, lay it gently into your pie plate. (I use a metal one with a removable bottom.) Trim the edges and prick the pastry all over at approx 2 inch intervals.

Spoon your filling into the pie crust.

Place in the oven for about 40 minutes.

Serve while still warm with your fresh green salad or steamed veggies.