Mathilda Kriel from Barrydale makes a wonderful spinach pie for her friends and family. We turned her recipe into a quiche by adding some peppers and feta cheese which we piled into a short crust pastry case.
Preparation time: 30 min
Cooking time: 15-20 min
You will need
1 roll (400 g) short crust pastry
2 bunches spinach, finely shredded and with white stems removed
45 ml (3 tbsp) canola oil
3-4 onions, finely chopped
4 cloves garlic, finely chopped
1 each red, yellow and green peppers, chopped
4 large eggs, beaten
125 ml (½ cup) milk
15 ml (1 tbsp) vegetable salt
freshly ground black pepper
375 ml (1½ cups) grated Cheddar cheese
100 g (2 rounds) feta cheese
10 ml (2 tsp) fresh or 5 ml (1 tsp) dried thyme
1. PASTRY Preheat the oven to 180 °C. 2. Roll out the pastry and line a greased 23 cm pie dish. Prick the pastry on the base. 3. Put a baking sheet topped with dried beans on the pastry and bake for 15 minutes (blind baking) until pastry is half cooked. Remove the beans and paper. 4. FILLING Wash the spinach and pat dry with kitchen paper towel. Heat the oil in a large pan and fry the onion and garlic together for 2 minutes. Add the peppers and then stir in the shredded spinach until slightly wilted. Remove from the heat and set aside. 5. Pour the eggs and milk in a large jug and whisk well. Season with vegetable salt and a dash of freshly ground pepper. Add half the grated cheese to the egg mixture and lightly mix. 6. Transfer the spinach mixture onto the half-baked pastry. Add the egg mixture and top with the remaining Cheddar and feta cheese. Scatter with thyme, put on a baking sheet and bake for 30 to 40 minutes or until done.
TIP Serve with a tomato salsa of finelychopped tomato, cucumber and onion.