Spinach and feta quiches

– Is­abella Niehaus

YOU Winning Recipes - - CONTENTS -

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.

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