There’s really nothing like a true quiche: the silky, creamy filling wrapped around your favourite ingredients atop a crunchy pastry base… it’s worth the extra work that levels it up from an easy frittata!
The use of cream in this recipe is what makes everything so smooth and gooey and is totally necessary and cannot be substituted. yes you could use milk, but no it’s not going to be quite the same!
Sundried tomatoes are a wonderful addition, as are sauteed mushrooms or caramelised onions. Fresh asparagus, chunks of sweet pumpkin, even a handful of green peas would be delicious! It’s pretty hard to go wrong with fillings, but spinach and feta is such a classic combo.
In a large bowl, mix the flour and salt, then rub in the butter with your fingertips until it resembles breadcrumbs and is starting to stick together.
Add the water a teaspoon or so at a time until the flour and butter mixture comes together in a dough. This will happen fairly quickly, so don't overdo the water.
Place in an airtight container and refrigerate for30 mnutes.
Meanwhile, saute the onion in a little olive oil over medium heat. Just before it is golden, throw in your washed spinach and saute until it wilts. Set aside to cool a little.
Preheat your oven to 180C.
Roll out your pastry on a floured surface until it is thin and big enough to line the dish you are using for your quiche.
Prick a few holes in the pastry with a fork, and cover with baking paper. Add some baking beans or rice or anything that can be used to weight the paper down. Bake for 20 minutes until the tart shell sets.
Remove the paper and bake another 10 minutes
Remove the base from the oven and brush the bottom with beaten egg. Put back in the oven for 15 minutes. This step is optional, but it does help the crust be firm and crisp, not soggy. Remove the shell from the oven.
Spread the onion and spinach over the bottom of the pastry shell. Top with broken-up chunks of feta.
In a large bowl, whisk together the eggs, cream, milk, parmesan and salt and pepper (add fresh herbs here too if you are including them). Pour over the spinach and feta.
Bake for about 35-45 minutes until the filling is puffed and golden and the quiche is cooked through.