Spinach and feta quiche with oat crust

Spinach and feta quiche with oat crust

By
From
Green Kitchen At Home
Serves
4
Photographer
David Frenkiel

This quiche is inspired by the Turkish spinach and feta hand-pie, borek (similar to the Greek spanakopita). Instead of using filo pastry, we came up with a simple gluten-free pie crust made with oats and almond flour. The quiche is full of flavour and rich but not too heavy. It is the perfect dish to take to a potluck or picnic since it is just as good cold as it is hot.

We always keep the crust the same but tend to change the filling slightly every time. Sometimes we add broccoli, as it is our daughter’s favourite veg, and we also make it with various cheeses.

We recommend serving it with a simple tomato salad as the fresh tomatoes balance the richness of the quiche perfectly. This makes a picnic sized pie but you can always double the recipe and bake it in a larger dish if you are cooking for a crowd.

Ingredients

Quantity Ingredient

Pastry

Quantity Ingredient
65g rolled oats
50g almond or hazelnut flour
2 tablespoons arrowroot
1/2 teaspoon sea salt
3 tablespoons virgin coconut oil, solidified, or 50 g butter, cubed and chilled
or 50g butter, cubed and chilled
2 tablespoons ice-cold filtered water

Filling

Quantity Ingredient
2 tablespoons extra-virgin olive oil
4 spring onions, trimmed
2 garlic cloves, peeled
1 teaspoon dried oregano
1/2 teaspoon chilli flakes
100g baby spinach or regular spinach, stems removed

Filling

Quantity Ingredient
sea salt
freshly ground black pepper
3 free-range eggs
60ml plant-based milk of choice
1/2 teaspoon freshly grated nutmeg
150g feta

Cherry Tomato Salad

Quantity Ingredient
1 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
1 teaspoon wholegrain mustard
1 teaspoon runny honey
sea salt
freshly ground black pepper
20 cherry tomatoes
4 sprigs fresh thyme, leaves picked

Method

  1. To make the pastry, place the oats in a food processor and blend until the texture resembles coarse flour. Transfer to a medium-sized mixing bowl, add the rest of the dry ingredients and stir until combined. Using your hands, rub the oil into the dry ingredients until the texture resembles breadcrumbs. Add the water, a tablespoon at a time, to bind all of the ingredients together. Knead the dough slightly, then shape it into a ball. Wrap in cling film and set aside in the fridge to rest for at least 30 minutes.
  2. Preheat the oven to 180°C and grease a 20 cm round fluted quiche dish or tart tin. Unwrap the chilled dough, place it in the dish or tin and press it out evenly to cover the base and sides, making sure that it’s flush with the edges of the dish. Prick the pastry base with a fork and bake blind for about 10 minutes or until the pastry is firm and slightly golden. Remove from the oven, set aside and reduce the oven temperature to 170°C.
  3. Meanwhile, prepare the filling. Heat the oil in a large frying pan on a medium-low heat. Finely chop the spring onions and garlic, add them to the pan along with the oregano and chilli flakes and sauté for about 5 minutes or until the spring onions have softened. Remove from the heat, stir through the spinach while the onion mixture is still warm so that it wilts, season to taste with salt and pepper and set aside. Crack the eggs into a medium-sized mixing bowl, add the milk and nutmeg, and whisk until combined. Crumble in the feta, add the vegetables and stir until combined.
  4. Pour the filling mixture into the pastry case and bake for about 30 minutes or until the filling is firm and golden. Remove from the oven and set aside to cool slightly, before removing from the tin and slicing.
  5. While the quiche is baking, prepare the cherry tomato salad. To make the dressing, finely chop the garlic and add it to a medium-sized mixing bowl along with the rest of the wet ingredients. Season to taste with salt and pepper and whisk until combined. Cut the cherry tomatoes in half, add them to the mixing bowl along with the thyme and gently toss until well coated in the dressing.
  6. Serve the quiche slightly warm accompanied by the tomato salad.
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