Home made Spinach and Feta Quiche

Popped into our local market on Saturday morning to get a bunch of fynbos flowers that were on special and discovered that the same stall sells fresh farm produce!
I was so happy.  Bunches of spinach, little pumpkins, flowers and a wonderful old man selling his wares.  I paid R50 for a bunch of flowers, spinach and a small pumpkin, which by anyone’s standards is nothing!  He told me it’s because there’s no middle-man, which makes perfect sense, the farmer, selling directly to the public, even at a small market will make more money on his produce than if he sells it to a retailer.
I digress.
I had this lovely bunch of spinach and I was desperate to make something delicious with it, not just eat it steamed with salt and pepper, I wanted to really celebrate this glorious spinach so I searched for an easy recipe online, and found this one.
My cheat for pie is ready made pastry.  Always.  I aint got time at this stage of life to fuss with kneading and rolling, you can make pastry, or you can buy ready made if you like, it’s all up to you.

  • 4 Eggs
  • 250ml Fresh cream
  • 150g spinach, chopped and blanched
  • *blanched = pour boiling water over the chopped spinach, leave for a minute and then drain water off.
  • 2 x rounds of quality feta cheese
  • 500ml grated cheddar cheese (I used white cheddar 1 cup)


  • Use a 24 cm pie plate
  • Beat the eggs and cream together (not too much)
  • Add spinach, feta (crubbled into the bowl), cheddar, season with salt and pepper
  • Roll out ready made pastry and press into the pie plate, cutting off excess.
  • Pour in the spinach mixture and press down till even
  • Bake for 30 minutes (keep an eye on it) at 180C

Ta-daaa!  Your delicious, golden brown spinach and feta quiche is ready to be eaten.
I got my hubby to slice the pumpkin into slices and roasted them in the oven drizzled with olive oil and salt and pepper, when they came out the oven I drizzled some local honey over them, our lunch was delicious!  Mostly made from local ingredients, bar the pastry and feta.

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