RecipesSouth Africa
Spinach & Feta Quiche
A golden, savoury tart filled with wilted spinach, crumbled feta, and a silky egg custard.
Ingredients
- 300g fresh spinach, washed and chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 150g feta cheese, crumbled
- 4 eggs
- 200ml milk or cream
- Salt & pepper
- Pinch of nutmeg
- 1 sheet shortcrust pastry
Method
- 1
Line a tart tin with shortcrust pastry. Blind bake at 180°C for 10 minutes.
- 2
Sauté onion and garlic in a little oil. Add spinach and cook until wilted. Season with salt, pepper, and nutmeg. Allow to cool slightly.
- 3
Whisk eggs and milk/cream together.
- 4
Spread spinach mixture over the crust. Top with crumbled feta. Pour custard over filling.
- 5
Bake at 180°C for 30–35 minutes until set and golden.
- 6
Allow to cool slightly before slicing.
Swaps & variations
- Add cherry tomatoes
- Add sun-dried tomatoes
- Add mushrooms or butternut cubes
- Make crustless for a lighter meal
- Make dairy-free with tofu feta and coconut milk
Storing & freezing
Keeps 3 days refrigerated. Freeze whole or sliced for 2–3 months. Reheat in oven for best texture.
Grow it yourself
- Spinach: Prefers cool seasons (autumn–spring); plant in partial shade in hot climates; keep soil moist; harvest outer leaves first
- Onions: Grow from sets in early spring or autumn; need full sun and loose fertile soil
- Garlic: Plant cloves in late autumn/winter; requires mulching in colder regions
- Parsley thrives in partial shade; Thyme prefers dry soil and sun
- Use crushed eggshells around spinach to deter snails
- Mulch spinach beds to reduce mildew
- Plant marigolds to reduce root pests
- Basil deters beetles and flies from leafy greens
- Spinach: Pick leaves while young and tender (10–15 cm); avoid harvesting during midday heat
- Onions: Harvest when tops yellow and fall over
- Garlic: Harvest when lower leaves brown and upper leaves stay green
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