Spinach feta quiche

Cheesy, ultra savory, peppered, spinach fiesta!

       Ingredients

Pie Crust
40 ml vegetable oil [olive/corn/canola/sunflower]
20 ml water
1 cup flour
1 teaspoon turmeric
pinch of salt
 
Filling
300 g spinach [more spinach – better]
150 g feta cheese [any other cheese]
4 large eggs
50 ml milk
½ teaspoon turmeric
salt
pepper blend [black, white, red and green peppers]

       Method

• To prepare the crust: mix the flour and salt together in a bowl. Add the oil. Drizzle the cold water in. Stir with a spatula or wooden spoon. The dough should come together easily and should not feel overly sticky. Form it into a ball. Leave in the fridge to cool.
• Thaw spinach by dipping it for a few minutes into the boiling water. Drain the spinach in a colander. Squeeze the rest of the water.
• Whisk together the eggs, milk, turmeric, salt and peppers until combined. Set aside.
  Carefully place the dough into 22 cm pie dish. Tuck it in with your fingers, making sure it is smooth. Spread spinach on top. Add the shredded feta cheese. Pour the egg mixture on top. If desired, sprinkle the top lightly with more pepper.
• Bake the quiche until it’s golden brown and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes – 1 hour. Let it cool. Slice and serve. Garnish with avocado and greens.

          Bon Appétit!

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