Spinach, Tomato & Feta Quiche

Directions:

1. Place the flour and salt into the Cuisinart mixing bowl. Attach the flat mixing paddle and mix on speed 3 for 30 seconds to blend the dry ingredients.
2. Distribute the butter evenly over the flour mixture. Start mixing on speed 4 and gradually increase to speed 6 until the mixture resembles large breadcrumbs. This will take 2 to 3 minutes.
3. Continue to mix on speed 3 whilst adding the cold water, until the mixture starts to come together to form a ball.
4. Put the dough onto a lightly floured work surface and knead gently to form a smooth ball.
5. Roll out the dough using short sharp strokes to avoid stretching, rotating the dough a quarter of a turn each time you roll to keep the shape.
6. When the dough is about 5 cm larger than the tin, lay over and press gently into the edges. Leave the edges overlapping the tin as the dough will shrink a little. Chill for 30 minutes.
7. Heat the oven to 200ºC/ 400ºF/ Gas Mark 6.
8. Cover the base of the pastry with baking paper and add dried beans to weigh it down. Trim off any excess pastry.
9. Bind bake the pastry case for 15 minutes, then carefully remove the paper and the beans and cook the pastry for a further 5 minutes until slightly golden in colour. Set aside to cool.

Quiche Filling

1. Heat the olive oil in a saucepan and sweat off the onions. Add the washed spinach to the onions and continue to cook until the spinach has wilted.
2. Place the eggs into the Cuisinart mixing bowl and use the chef’s whisk to combine on speed 8 for 20 seconds. Add the creme fraiché, garlic and salt and pepper, mixing on speed 8 for a further 20 seconds.
3. Fill the pastry case with the onion and spinach mixture, ensuring any excess liquid is drained off.
4. Scatter the torn basil and the feta on top and then pour over the egg mixture.
5. Place the halved tomatoes into the mixture and scatter over the freshly grated parmesan.
6. Bake at 180C/ 350ºF / Gas Mark 4 for 45 minutes until the quiche is golden brown and set.