Spinach and feta quiches
– Isabella Niehaus
Isabella made her spinach quiches for her first market stall and all 36 quiches, which she’d baked with home-made shortcrust pastry, were sold within five minutes. She realised handmade shortcrust pastry was a luxury that wouldn’t work and phyllo pastry was the answer.
MAKES 6 MUFFIN-SIZED QUICHES Preparation time: 15 min Baking time: 20-25 min
4 sheets phyllo pastry, each brushed with
melted butter small handful of shredded spinach large handful of crumbled feta cheese
4 eggs 250 ml (1 c) milk 250 ml (1 c) plain yoghurt, buttermilk or
cream 1 tub (230 g) creamed cottage cheese pinch of mustard powder pinch of ground nutmeg black pepper handful of grated Parmesan cheese tomato pesto to serve (optional)
Preheat the oven to 170 °C. Grease 6 large muffin tin hollows well with nonstick spray. 1 Stack 2 phyllo sheets. Halve and cut each half into quarters. 2 Line the muffin hollows with 2 pieces of the phyllo quarters so they overlap and form a little cup. Sprinkle a little spinach and feta cheese in each. 3 Egg custard Whisk together all the ingredients, except the Parmesan cheese, and pour into the phyllo pastry cases until well filled. Sprinkle the Parmesan cheese on top. 4 Bake for 20-25 minutes or until the egg custard has set. Serve lukewarm with tomato pesto, if using.
Angelfish and salmon also work well as fillings – or use anything else that you prefer.
This dish is delightfully light and not as overwhelmingly rich as quiches sometimes tend to be. Using cottage cheese in the egg custard and replacing the puff pastry with phyllo pastry makes the quiches healthier. Smaller quiches also allow you to make the most of very little, so the recipe is quite affordable.