Prep time 15mins, cooking time 45mins.
2 sheets of frozen savoury pastry. I used 2 so it would fit nicely into the pie plate, and just trimmed excess. Of course you could make your own, but this is meant to be quick and easy 😉
6 nuggets of frozen chopped spinach. Defrosted, drained, and patted dry. Approx 250g
3 large white mushrooms chopped.
75g feta cheese (I used garlic and cumin for extra flavour)
1 cup grated edam cheese
Handful of cherry or grape tomatoes quartered
1 cup whole milk
Salt and Pepper
Preheat the oven to 180 degrees C. Grease a 9-inch/25cm pie plate and lay pastry. Trim, and place in the freezer while you prepare the other quiche ingredients.
Transfer defrosted spinach to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Pat dry with paper towel. Set aside.
In a large bowl, whisk together eggs and milk. Season with salt and pepper to taste.
Remove pie crust from the freezer. Place dried spinach (add a extra couple cranks of salt and pepper here), mushrooms, feta, and grated cheese, on the bottom of the crust. Pour the egg mixture over the vegetables and cheese. Lightly press in cut tomatoes, and pop in the oven for 45mins. You may need to remove the quiche approx half way through and cover crust edges with tin foil strips to stop them from over browning, but just keep and eye on it and see how you go! Finish baking when the centre is firm, remove and cool for 10mins. Sprinkle on some fresh herbs, then cut and serve with a nice crusty bread. Also delicious cold the next day if you can keep some behind!