I tell you, having chickens is wonderful! They eat our food scraps and lay eggs for us. We have been eating quiche and custards lately (I will post a recipe for some custards soon). Not so great for our waistlines, but delicious nonetheless.

Tonight I made a spinach and feta quiche. It was so delicious; I ate too much! It was sweet. The spinach was rich. The crust was crunchy.

I’m lazy when it comes to pastry. I think that if I had the right machine to do the mixing for me, I would make my own pastry more often. I find a sheet or frozen short crust pastry is great to use in quiches. We always have the ingredients for quiche in our fridge and pantry so quiches are a great meal for those nights when you want an easy dinner. They are also great to take on picnics!

Spinach and Feta quiche

Serves 4

1 sheet frozen short crust pastry (thawed)
3 eggs
1/2 cup cream
1/2 cup milk
2-3 Tbsp sweet chili sauce
100g feta (cut into large cubes/rectangular prisms)
1 large handful of cooked, drained spinach (we used a bunch of spinach)

Note: 1-2 cups fresh, raw baby spinach leaves would also be ideal

The first step is to really drain your spinach. I used spinach that had been cooked and then frozen. Once defrosted, I pressed and squeezed as much liquid out of the leaves as possible. I had already cut the stems away, prior to cooking. One bunch of spinach shrinks a lot after cooking.


Slice the spinach roughly. Cut the feta into thick slices.


Grease and line a 20cm round springform cake tin (could also use a 20cm square tin) and press your thawed pastry around the base and edges.


Place your spinach over the base of the quiche. Then place the feta evenly on top of the spinach. I like the feta to be obvious in the dish (partly because Georgia doesn’t like it and she picks it out.) you might want to mix your feta in with the spinach.


In a small bowl, whisk 3 eggs. Add milk, cream and chili sauce and whisk well. Pour evenly over the spinach and feta.

Bake the quiche in a hot oven (our esse said ‘very hot,’ which is about 220), for half an hour. The quiche is ready when it is firm if you try to wobble it in the tin.

With this quiche, you might find that there is a bit of liquid even if the custard is well cooked. That’s from the spinach.


Serve with salad: lettuce, carrot, celery, avocado and apple cider vinegar.

Rated lots of yums from Monte.