Pan kale and feta quiche

This could be the easiest quiche you’ll ever make. Cook the pastry on the paper it’s rolled on and fill with delicious super-greens and cheese. You can swap the parsley or dill for mint, and kale for silverbeet or rainbow chard leaves.

SERVES 4

210g plain wholemeal spelt flour, l plus extra for dusting

25g finely grated Parmesan l

140g plain thick yogurt l

80ml extra virgin olive oil l

FOR THE QUICHE FILLING

190g shredded kale leaves l

360g fresh ricotta l

8 eggs l

125ml milk l

40g finely grated Parmesan l

26g chopped flat-leaf parsley leaves l

12g chopped dill leaves l

150g feta, broken into large chunks l

1 Preheat oven to 200°C (180°C fan) mark 6. To make the pastry, place the flour, Parmesan, yogurt and oil into a bowl and mix to combine. Roll the dough out between 2 sheets of non-stick baking paper until 2-3mm thick. Loosen the pastry on the paper so it’s not stuck to it, then discard the top sheet.

2 Place the pastry and paper into a deep 22cm ovenproof frying pan, allowing the paper to overhang the pan. Bake for 15min, or until lightly golden.

3 While the pastry is cooking, make the filling. Place the kale into a bowl and cover with boiling water. Allow to stand for 2min, then drain. Place kale between absorbent kitchen paper and squeeze out any excess moisture.

4 Place ricotta, eggs, milk and Parmesan in a bowl and whisk to combine. Add the kale, parsley, dill, salt and pepper and mix to combine.

5 Pour into the baked pastry shell, top with the feta and bake for 35-40min, or until just set.