Advertisement

The quiche filling:

  • 1 tbsp butter
  • 1 red or yellow pepper (chopped)
  • 2 sun-dried tomatoes in olive oil (chopped)
  • 2 big handfuls of baby spinach (rinsed)
  • 100g feta cheese (crumbled)
  • 1 tsp dried oregano
  • 3 large eggs
  • 200ml creme fraiche (or cream)

For the pastry:

  • 1 tbsp butter
  • 1 red or yellow pepper (chopped)
  • 2 sun-dried tomatoes in olive oil (chopped)
  • 2 big handfuls of baby spinach (rinsed)
  • 100g feta cheese (crumbled)
  • 1 tsp dried oregano
  • 3 large eggs
  • 200ml creme fraiche (or cream)
  • 140g plain flour, plus extra for dusting
  • 1/2 tsp each dried oregano, dried basil & garlic powder (optional)
  • Pinch of salt
  • 70g cold unsalted butter , cut into pieces

    Method

    • step 1

      To make the pastry, tip the flour, herbs if using and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 4 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball for use straight away or chill for up to 2 days.
    • step 2

      Roll out the pastry on a lightly floured surface to a round about 4cm larger than a 22cm tart dish (the one I use is of glass and about 4 cm deep). Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the dish and run the rolling pin over the top to trim. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
    • step 3

      Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
    • step 4

      While the tart case cooks, in a frying pan saute the chopped pepper in butter until softened (about 2 minutes). Then add the spinach and sauté just till wilted. Finally add the chopped sun dried tomatoes and turn off the heat.
    • step 5

      Beat the eggs in a large bowl. Gradually add the creme fraiche, then stir in the dried oregano and season. You may not need salt as the feta will provide quite a bit. When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. peppers and tomato and finally pour over the egg mix. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, then remove from the tin.
    Advertisement

    Comments, questions and tips (4)

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    A star rating of 4.8 out of 5.7 ratings

    Bibby.151

    Really lovely quiche. Will be making this recipe on a regular basis. Much nicer than shop bought.

    Zen3

    Made this last night, had to sustitute pastry for ready made, creme fraiche for whole milk and sun dried tomatoes sans olive oil and it was very tasty. Had a light spring/summer flavour to it. Definitely will make again (following the recipe). Added to my favourites, thank you.

    Madeleine White 2

    Would have given it a 5 but the ingredients list was wrong, repeating the ingredients for the filling in the pastry section.

    Alice Blackwell avatar

    Alice Blackwell

    A star rating of 5 out of 5.

    I'm 22 and wanted to make something nice for my family for lunch - my mum really wanted something with feta and sun dried tomatoes in it. I'd never made a quiche before but I used this recipe and it turned out so well! Everybody complimented it and I will definitely be making it again :)

    Advertisement
    Advertisement
    Advertisement
    Loading...
    Loading...