‘The King’s Quiche’, is quick, easy, and delicious! A new centrepiece of many celebrations.
Ingredients
3 sheets of frozen puff pastry – alternatively purchase a pre-made pie crust
1 tbsp butter
1 leek, white part chopped
1/2 pot of Lisa’s Pesto Dip. Basil, Cashew & Parmesan
300g frozen spinach, thawed with moisture pressed out
200g mushrooms, sliced
100g feta crumbled
125g grated cheese (we love a sharp cheddar here!)
6 eggs
½ cup cream
125g grated cheese and 50g of feta, crumbled (for on top)
Method:
- Pie crust: Preheat oven to 200° Celcius fan bake. Grease a pan – approx. 30cm x 30cm pie dish and line with pastry sheets. Remove excess pastry and pierce the base with fork holes. Next, you’ll need to line the pastry with baking paper. Cover the base with rice or pie weights. Bake for 8 minutes or until just golden. Remove weights and paper. Cool.
- Melt butter in a pan and saute onion and garlic until translucent. Add all remaining ingredients except for eggs, cream, and cheese for on top.
- Season with salt and pepper to taste and spoon into the pie crust.
- Whisk eggs and milk together and pour over the spinach and mushroom mix.
- Bake for 15 mins. Sprinkle with remaining grated cheese and crumbled feta and bake for another 30-35 mins, or until the centre is cooked. Cool slightly and serve warm!
Just as delicious cold the next day! Will keep for 3 days in the fridge.