Spinach and feta quiche

It has been 9 months since I started this blog – the same time it takes to grow a baby in your womb. And I think I finally reached the point where I know what this blog means to me: pure pleasure and creative bliss. It’s an infinitely personal thing, although it’s out there for everyone to see.

I am also glad to say that I am actively pursuing my dream of being surrounded daily by food and beautiful things (in a nutshell). Although these terms might sound frivolous to some, it is exactly where I am supposed to be and it makes me infinitely happy to know that. Some people go through life never finding out what their ultimate job or career path or choice of lifestyle is. Others find it, but are too scared to make changes, staying in unsatisfactory jobs, relationships, lives. I am not that person – hip hip hurrah!!

Back to food: my quiches are not traditional. They are more like a square-shaped pastry-and-egg-pizza. I use store-bought puff pastry as a base, and lay it out on a flat, rectangular baking tin before filling it. It is the easiest way of creating a really tasty and filling lunchtime treat, but can also be cut into smaller squares for bite-size snacks at a cocktail party. You can choose your own fillings: bacon, all kinds of cheeses, peppers, tuna, sausage, mushrooms, roasted veggies, caramelised onions – your name it. Just arrange it on the pastry base, cover with the egg mixture, and bake untill golden brown. Super easy, super delicious.

Base:

1 x store-bought frozen puff pastry, completely thawed

Filling:

300-400 g spinach (baby leaf or swiss chard), washed well and drained of excess water

tablespoon olive oil

salt and pepper to taste

pinch of nutmeg

1 x “wheel” of feta cheese

1/2 cup mozzarella cheese

1/2 cup Gruyère cheese

Egg mixture:

6 x eggs

1 cup sour cream (or cream or milk)

salt and pepper to taste

Method:

1. Preheat oven to 200 degrees Celsius.
2. Grease a rectangular, flat baking tin. Roll out the puff pastry untill it fits the shape of your baking tin, and press it lightly into the corners.
3. In a large pan over medium high heat, heat olive oil and add spinach. Fry lightly untill the leaves are just wilting. Add nutmeg and season with salt and pepper to taste.
4. Arrange the spinach in the baking tin, along with the feta and mozzarella cheese.
5. Lightly beat the eggs with the sour cream and season to taste. Pour over the filling to completely cover the base of the pastry. Sprinkle with Gruyère cheese.
6. Bake in the preheated oven for 35 minutes or untill golden brown. The egg mixture will puff up, but will settle again on standing. Cool slightly before cutting. Serve with a lightly dressed salad of leaves and cherry tomatoes.