SLOW COOKER SPINACH & FETA QUICHE

SERVES 6

Ingredients

• 1 tbsp olive oil

• 1 brown onion, finely chopped

• 2 garlic cloves, crushed

• 2 sheets frozen shortcrust pastry, just thawed

• 150g creamy feta, crumbled

• 60g baby spinach, chopped

• 40g (½ cup) grated cheddar

• 8 eggs

• 300ml pouring cream

• 2 tbsp fresh dill, plus extra, to serve

Method

1 Heat the oil in a small frying pan over medium heat. Add onion and cook, stirring often, for 4 minutes or until soft. Add garlic and cook, stirring, for 30 seconds or until aromatic. Set aside to cool.

2 Meanwhile, cut 1 pastry sheet in half (reserve other half for another use). Place a 50cm-long piece of baking paper on a work surface with short side facing you. Place remaining whole pastry sheet and the half pastry sheet on the paper, overlapping by 2.5cm to join. Use a rolling pin to roll over the join to secure. Gently roll out the pastry until big enough to reach the edge of the long sides of paper.

3 Spray a large sheet of foil with olive oil. Place, oil-side down, on the pastry then turn pastry over. Peel off baking paper. Gently ease foil and pastry into the slow cooker.

Wherever there are folds, lift pastry away and smooth out foil against the side of the slow cooker, then press the pastry back into place. Trim excess pastry from each end to make the top edge even all the way around (should be about 5cm deep). Use any pastry offcuts to fill gaps, if necessary.

4 Spread cooled onion mixture over pastry. Sprinkle with feta, spinach and cheddar. Whisk together eggs and cream in a bowl until combined then pour over the filling. Sprinkle with dill. Cover slow cooker with a clean tea towel (to absorb condensation) then the lid. Cook on High for 2-2 ½ hours or until filling is set and pastry is cooked through.

5 Use the foil to carefully lift quiche out of the slow cooker. Slide the foil off. Sprinkle with extra dill then cut the quiche into wedges to serve.