Spinach and Feta Quiche

Spinach and feta work so well together that you cant go wrong with this quiche!

Serves: 4-5 portions per quiche. Sufficient for 3 x 24cm pastry bake quiches, fresh bake or ready made

Ingredients

• 1 litre Millac gold
• 450g (7-8) whole eggs
• 2-3 sprigs fresh parsley, chopped
• 600g course grated or finely chopped feta cheese
• Salt and pepper to taste
• 3 x 24cm pastry base - baked blind, approximately 310g short pastry per flan
• 500g baby spinach leaves, or chopped large spinach leaf                 

Method

• Line the flan rings with short pastry and bake blind, or purchase ready made flan cases
• Mix the Millac Gold with the whole eggs and a little seasoning to a smooth cream
• Stir the spinach and feta cheese into the savoury Millac Gold custard as to evenly coat the leaves in custard
• Transfer to the flans, building up the leaves and cheese in layers. Pour over any remaining custard and pres the leaves down into the custard. Leaves will start to settle once they start to cook
• Bake for approximately 45-60 minutes at 160-170ºC or until firm and set. Halfway through the cooking, press the spinach into the custard with a spatula so as to level off the surface