FETA, SPINACH & MACON QUICHE
SERVES 6 / PREPARATION: 30 MINS / BAKING: 40 MINS
PASTRY
330ml (1⅓c) cake wheat flour, sifted
100g salted butter, chilled and cubed
7,5ml (½T) fresh thyme leaves
2 large or 3 medium egg yolks, beaten
60ml (¼c) chilled water
FILLING
30ml (2T) olive oil
8-10 slices macon or breakfast beef strips, roughly chopped
1 onion, thinly sliced
1 clove garlic, peeled and crushed
400g baby spinach leaves
3 eggs
300ml double cream or cooking cream
140g feta cheese, crumbled
1,25ml (¼t) each salt, freshly ground black pepper and freshly grated nutmeg
Preheat the oven to 200°C and spray a 25cm pie dish with non-stick spray.
1 Pastry Place the flour into the bowl of an electric mixer fitted with the hook attachment. Add the butter and mix until it forms a crumbly texture. Stir in the thyme leaves.
2 In a separate bowl, whisk the egg yolks with the chilled water. Gradually add the egg mixture to the mixing bowl and mix on a slow speed.
3 Once the dough is formed, shape it into a ball. Wrap it in clingfilm and place in the refrigerator for 20 minutes.
4 Remove the pastry from the fridge and roll it out on a lightly floured surface to about 3mm thick.
5 Line the prepared pie dish with the pastry and trim off the edges.
6 Line the pastry with baking paper and fill with baking beans, then blind bake for 15-20 minutes on the middle shelf of the oven until the pastry is slightly golden.
Remove the pie dish from the oven, remove the baking
