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Sun-dried Tomato, Spinach, and Feta Quiche

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  • 1 hr
  • Prep time20 min
  • ServingsPortions 4
recipe image Sun-dried Tomato, Spinach, and Feta Quiche

Ingredients

Pastry
  • 200g plain flour
  • 100g Dairy Free Becel Plant Butter - Salted very cold
  • 40ml ice-cold water
Quiche Custard
  • 300ml Cream of Choice
  • 3 large eggs
Filling
  • 200g Feta cheese, crumbled
  • 50g cherry tomatoes, halved
  • 50g sun-dried tomatoes, chopped
  • 500g fresh spinach
  • 1 clove of garlic, finely chopped
  • Salt, pepper and dried oregano to taste

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Cut the Dairy Free Becel Plant Butter into small cubes.
  2. In a bowl combine the plain flour and Dairy Free Becel Plant Butter, rubbing together with your fingertips until the mixture resembles breadcrumbs.
  3. Gradually add the ice-cold water, mixing until the dough comes together. Shape it into a disk, wrap in cling film and chill for 30 minutes.
  4. Roll out the chilled pastry on a lightly floured surface until it fits a 23cm quiche tin. Line the tin, trimming off any excess pastry. Poke the bottom of the pastry with a fork, then place it in the freezer for about 15 minutes.
  5. Preheat the oven to 200°C. Line the pastry with parchment paper and fill it with dry beans or baking weights. Bake for 15 minutes.
  6. Remove the parchment and beans, then bake for another 5–10 minutes until the pastry is light golden.
  7. Heat a frying pan over medium heat and sauté the spinach with the garlic until wilted. Set aside to cool slightly.
  8. Arrange the spinach, Feta, cherry tomatoes, and sun-dried tomatoes evenly over the baked pastry case.
  9. In a bowl whisk together Cream of Choice and eggs. Season with salt, pepper and a pinch of dried oregano. Pour this mixture evenly over the filling.
  10. Bake the quiche in the preheated oven for about 25 minutes or until the custard is set and the top is golden.

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