Sun-dried Tomato, Spinach, and Feta Quiche
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Prep time20 min![]()
ServingsPortions 4
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
- Cut the Dairy Free Becel Plant Butter into small cubes.
- In a bowl combine the plain flour and Dairy Free Becel Plant Butter, rubbing together with your fingertips until the mixture resembles breadcrumbs.
- 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.
- 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.
- 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.
- Remove the parchment and beans, then bake for another 5–10 minutes until the pastry is light golden.
- Heat a frying pan over medium heat and sauté the spinach with the garlic until wilted. Set aside to cool slightly.
- Arrange the spinach, Feta, cherry tomatoes, and sun-dried tomatoes evenly over the baked pastry case.
- 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.
- Bake the quiche in the preheated oven for about 25 minutes or until the custard is set and the top is golden.
