Simple tomato, spinach and feta quiche

Written By Imogen Schels

I love a simple quiche, and this is a great one to have in your back pocket — easy enough for a midweek lunch or simple dinner, but still lovely enough to serve to guests. Eggs and milk provide protein, spinach adds folate and iron, and tomatoes bring vitamin C and other protective plant compounds. Feta adds a salty, savoury edge, but there are easy alternatives if you need it to be dairy- or gluten-free (see the Adaptations section at the end).

  • Serves: 4

  • Time: 1 hour (if making the pastry)

Ingredients

For the pastry

  • 150g plain flour (or use half plain flour and half wholemeal flour)

  • 35g olive oil

  • 35–45ml cold water

  • A pinch of sea salt

You can, of course, buy your pastry if you’re short of time.

For the filling

  • 1 tbsp olive oil

  • 1 red onion, thinly sliced

  • 150g spinach

  • 150g cherry tomatoes, halved

  • 100g feta, crumbled

  • 4 large eggs

  • 300ml milk

  • Sea salt and black pepper

Method

Step 1

Preheat the oven to 190°C fan / 210°C / Gas 6.

Step 2

To make the pastry, add the flour and salt to a bowl. Pour in the olive oil and stir through, then add the cold water a little at a time until the dough comes together. Shape into a disc, roll out on a lightly floured surface, and use it to line a 20–23cm tart tin or pie dish. Prick the base with a fork. Line with baking paper and baking beans, if you have them, then blind-bake for 10–12 minutes. Remove the paper and beans, then return to the oven for 5 minutes.

Step 3

Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the red onion and cook for 5–7 minutes until softened.

Step 4

Add the spinach and cook for 1–2 minutes until wilted. Remove from the heat.

Step 5

In a bowl or jug, whisk together the eggs and milk. Season with black pepper and a small pinch of salt.

Step 6

Scatter the onion and spinach mixture over the base. Add the cherry tomatoes and feta.

Step 7

Pour over the egg mixture and bake for 25–30 minutes, or until just set and lightly golden on top.

Step 8

Leave to stand for 5–10 minutes before slicing and serving. It works well warm or cold, with a simple salad, steamed greens or roasted vegetables on the side.

Adaptations

I’ve used a simple olive oil pastry here as a lighter, more everyday option. It won’t be quite as short and flaky as a classic butter pastry, but it works well. If you prefer, you can make the pastry with 75g cold butter instead of the olive oil, then rub it into the flour before adding the cold water.

Gluten free

For a gluten-free pastry, use a gluten-free plain flour blend.

Alternatively, you could try a potato crust. For this, use 500–600g of potatoes instead of pastry. Boil until tender, then drain well and roughly crush with 1 tbsp olive oil, salt, and black pepper. Press into a lightly oiled tart tin or pie dish, covering the base and sides as best you can, then bake for 20 minutes before adding the filling.

Dairy free

For a dairy-free version, use an unsweetened plant milk such as soy or oat, and swap the feta for a dairy-free feta alternative, 1–2 tbsp capers, or a small handful of chopped olives.

Imogen Schels
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