Spinach, ricotta and feta quiche

SPINACH, RICOTTA AND FETA QUICHE (Makes 2 quiches)


Pastry
300g plain flour
150g butter
pinch of salt
ice water

Filling
2 bunches of baby spinach (blanch 1min in boiling water, squeeze out excess water then shred the spinach )
250g ricotta
250g feta
½ cup grated cheddar cheese
5 eggs, beaten
½ cup milk
chopped parsley / spring onions
cayenne pepper
fresh ground black pepper
ground nutmeg


Pastry

1. Make pastry (rubbing-in method) and refrigerate for ½ hour.
2. Roll out and line 2 loose-bottomed flan tins. Refrigerate for another 10mins
3. Bake blind at 200C for 10 min. Cool

Filling

1. Mix all the filling ingredients except nutmeg in a large mixing bowl.
2. Pour into quiche bases, sprinkle with ground nutmeg.
3. Bake at 180C for 35 min or until golden brown. Leave in tin for 5 minutes.
4. Serve hot on its own or with fresh garden salad.