In a pan add the oil and when hot fry the spinach and spring onion until all the moisture has evaporated. Leave to cool
2 tbls olive oil, 300 g spinach chopped, 50 g spring onion finely sliced
Place the pastry case on a baking tray. When the spinach mix has cooled sprinkle on the base of the pastry case and top with the feta, spring onion, mint and nuts. Season to taste
1 blind baked 27cm pastry case, 1 round of feta crumbled, 1 stem fresh spring onion, 5 sprigs fresh mint leaves sliced, 20 g pistachio nuts toasted and cooled and roughly chopped
In a jug add the eggs, cheeses, and creams and salt and pepper to taste. Use a stick blender to blend the custard until creamy and smooth.
3 exl eggs, 100 g goats cheese, 3 Tbls sour cream, 1 round feta crumbled, 150 ml fresh cream
Pour the custard over the quiche filling and press the fresh origanum leaves into custard or sprinkle over once baked
Bake in preheated oven at 180ºC for 45 minutes covered in foil or baking paper. Remove paper and continue to bake for 15 minutes or until golden blonde.
Remove and serve warm with a side salad of your choice. Balsamic tomatoes are really lovely with this dish and cut the creamy richness of the cheeses and creams very well.
