Spinach & feta herby quiche

Surely summer officially starts once the first quiche of the year is out of the oven?

Serves 6

500g pack of ready-made shortcrust pastry

½ tbsp coconut oil

1 small onion, finely chopped

2 garlic cloves, finely chopped

300g baby spinach leaves

4 eggs 200ml half fat crème fraîche Zest of one medium unwaxed lemon

½ tsp freshly grated nutmeg

1 tsp sea salt Freshly ground black pepper

6 sprigs of fresh thyme, roughly chopped

10 fresh basil leaves, roughly chopped

5 large fresh mint leaves, roughly chopped

3 spring onions, finely chopped

100g feta cheese

8 small edible flowers

3 large edible flowers, to decorate

1 Preheat the oven to 190C/Fan 170C/ Gas 5 and roll out the pastry on a floured surface to make a circle around 5mm thick. Grease a 25cm tart tin and line it with the pastry, then add a sheet of greaseproof paper and fill with baking beans. Bake for 15 mins then remove the paper and beans. Use a fork to prod a few tiny holes in the pastry to stop it bubbling and return to the oven for 5 mins, or until golden brown.

2 In a large frying pan, gently heat half the coconut oil over a medium heat. Fry the onion and garlic for around 15 mins, or until they start to soften.

3 Add the spinach to the pan and stir until it wilts. Tip the mixture into a sieve, pressing down with the back of a spoon to squeeze any excess water out, then set to one side.

4 Meanwhile, in a large mixing bowl, whisk together the eggs, crème fraîche, lemon zest, nutmeg, salt and pepper. Sprinkle in the chopped herbs and spring onions then add the cooked spinach, onion and garlic. Crumble in the feta and evenly spread the mixture over the cooled pastry case, gently pressing in the smaller edible flowers on the top.

5 Bake for 35-40 mins, or until the top becomes golden and sets. Serve decorated with larger edible flowers.