The enemy of any quiche is a wet base. Spinach is full of water, so once it has wilted squeeze it out properly, harder than you think. Prick the base with a fork and blind bake it for ten minutes before the filling goes in, and you get a pastry base that stays crisp.
Source of protein14% of the energy from protein
Preheat the oven to 190 degrees and line a quiche tin with the puff pastry.
Soften the chopped onion and wilt the spinach in it, letting the moisture run off.
Beat the eggs with the cream, nutmeg, salt and pepper.
Spread the spinach and crumbled feta over the base and pour the egg mixture over.
Bake the quiche golden in 30 minutes and let it rest for 10 minutes.
Swap the feta for goat's cheese or blue cheese. Mushrooms, leek or smoked salmon work too, as long as you let them lose their moisture first. A quiche is as good cold as warm and keeps three days, which makes it ideal to make ahead.
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