Spinach & Feta Rectangle Quiche
Spinach & Feta Rectangle Quiche
Ingredients
Case
- 45 grams savoury pastry rolled
Filling
- 4 grams baby spinach fresh
- 7.5 grams feta crumbled
- 5 grams cheese grated
- 4 grams Panko
Wet mix
- 7.5 mls Cream
- .35 each no 6 eggs
- ea Salt & Pepper
- 3.5 grams Waffle dry mix
Instructions
- Cut rectangles of 13cmx9cm. Cut 4.5 cm wide long strips of baking paper. Blind-bake rectangle cases and cool. Bake cases for 12 mins on 200c fan in baking oven. At 12 mins remove blind bakers and cook a further 2 mins.
- Make filling and mix together, keep as light as possible.
- Make wet mix and season
- place filling in cases tightly packed on baking tray
- Pour in wet mix
- bake for 15-18 mins on 190c/cool/halve and reheat to serve
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