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A timeless classic that’s as good warm from the oven as it is served cold the next day. Pair with a crisp side salad for a simple yet satisfying meal.
INGREDIENTS
- 10ml oil
- 1 onion, finely chopped
- 300g fresh spinach, finely chopped
- salt & freshly ground black pepper
- 150g President Feta Cheese, diced or crumbled
- 125ml Parmalat Cheddar, grated
- 1 sheet shortcrust pastry (ready-made or homemade), enough to line a 22cm quiche tin
METHOD
- Heat the oil in a frying pan and sauté the onion until soft and translucent. Add the spinach and stir-fry until just wilted. Remove from the heat and season with salt and pepper.
- Allow the spinach mixture to cool, then stir through the feta and cheddar.
Roll out the pastry to fit a 22cm quiche tin. Line the tin with the pastry, prick the base with a fork, and chill for 10 minutes. - Spoon the spinach and cheese filling into the pastry shell. Bake in a preheated oven at 180°C for 30–40 minutes, or until the filling is golden and set.
- Slice and enjoy warm or cold with a fresh side salad.