Spinach Quiche Recipe

Name: Spinach Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole wheat self-rising flour; 1/2 cup whole wheat flour; 1/2 cup butter, chopped; 2 tsp lemon juice; 1 None large egg yolk; None None FOR THE FILLING; 2 tbsp olive oil; 2.5 oz spring onions, roughly chopped; 2 tbsp roughly chopped fresh flat-leaf parsley leaves; 1 clove garlic, minced; 9 oz frozen chopped spinach, thawed, liquid reserved; 1 sprig fresh dill, chopped; 4 oz feta cheese, crumbled; 4 oz cottage cheese; 2 None large eggs

Servings: persons

1/2 cup whole wheat self-rising flour
1/2 cup whole wheat flour
1/2 cup butter, chopped
2 tsp lemon juice
1 None large egg yolk
None None FOR THE FILLING
2 tbsp olive oil
2.5 oz spring onions, roughly chopped
2 tbsp roughly chopped fresh flat-leaf parsley leaves
1 clove garlic, minced
9 oz frozen chopped spinach, thawed, liquid reserved
1 sprig fresh dill, chopped
4 oz feta cheese, crumbled
4 oz cottage cheese
2 None large eggs

1
Preheat oven to 400u00b0F.
2
Sift flour and 1/2 tsp salt into a bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add lemon juice and egg yolk and mix until ingredients cling together. Transfer to a lightly floured work surface and knead until smooth. Roll out until 1/8 inch-thick then use to line a 9 inch tart pan, trimming edges. Bake for 15 mins, or until light golden brown. Let cool.
3
Reduce oven to 350u00b0F.
4
To make the filling, heat oil in a frying pan over medium heat. Cook spring onions, parsley and garlic, stirring, until tender. Add spinach, reserved liquid and dill. Cook, stirring constantly, for 2 mins. Remove from heat and let cool.
5
Once spinach mixture is cool, stir in feta, cottage cheese and eggs until combined. Transfer to tart shell and bake for 30 mins, or until just set.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup whole wheat self-rising flour, 1/2 cup whole wheat flour, 1/2 cup butter, chopped, 2 tsp lemon juice, and more.

Yes, Spinach Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions