Spinach and feta quiche with a wholemeal base

Spinach and feta quiche with a wholemeal base: a hearty oven dish with eggs, leaf spinach, feta and nutmeg – satisfying, aromatic and good for every day.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 35 min
• Total time: 55 min
• Calories: 380 kcal per serving
• Protein: 18 g
• Fat: 22 g
• Carbs: 28 g

Ingredients

• 3 organic eggs
• 250 g leaf spinach
• 1 onion
• 1 garlic clove
• 200 g wholemeal flour
• 150 g feta
• 150 ml milk
• 100 g butter
• 1 pinch of salt
• ½ tsp nutmeg (grated)
• Salt, black pepper

Method

You’ll need: oven · chopping board · knife

1. For the base, rub the wholemeal flour with the salt and cold butter into a crumbly mixture, then quickly knead it with a little cold water into a smooth dough. Chill the dough for 30 min.
2. Roll out the dough, line the greased quiche tin with it and prick the base with a fork. Meanwhile, preheat the oven to 180 °C (160 °C fan).
3. Briefly soften the onion and garlic in olive oil. Add the leaf spinach, let it wilt and lightly squeeze out any excess liquid.
4. Whisk the eggs with the milk, nutmeg, salt and black pepper. Spread the spinach over the base, crumble the feta on top and pour in the egg mixture.
5. Bake the quiche at 180 °C for 30–35 min, until the filling has set and the top is golden brown. Let it rest briefly in the tin before cutting.
6. Serve warm or cold. A simple leaf salad with olive oil and lemon juice goes well with it.

Good to know

A quiche like this is simply a pleasure: hearty, easy and still good the next day. I especially like how the creamy filling and crisp base come together.

Swaps

Wholemeal flour → buckwheat flour or a gluten-free oat blend (buckwheat is naturally gluten-free; oats only if certified gluten-free) | Milk → unsweetened kefir or natural yoghurt, stirred until smooth (also provides protein; kefir with fermented cultures) | Feta → goat's cheese (often a little tangier, similar protein content) | Butter → ghee (pure butterfat, contains only traces of lactose and milk protein)

Allergens

Contains gluten, egg and milk. Usually well suited to children if seasoned moderately; during pregnancy it's generally fine as long as the eggs are fully set and the feta is made from pasteurised milk.