- 3.5 dl /1.5 cups flour of your choice
- 150g butter, room temperature
- 1-2 tbsp cold water
- ½ tsp salt
- 4 garlic cloves, sliced
- 150g black olives, pitted and halved
- 12-14 cherry tomatoes, halved
- 2 handfuls of fresh spinach, chopped
- 1 leek, chopped
- 1 pepper, chopped
- 200g feta cheese, crumbled
- 1 dl grated cheese
- 3 eggs, beaten
- 2 dl/0.8 cups milk
- Salt and pepper to taste
Preheat oven to 200°C.
To make your quiche pastry, mix flour and salt in a big bowl. Cut your butter into small cubes and add to the flour mixture. Rub it in using your fingertips. Add 1-2 tablespoons of cold water and knead lightly until you have a workable dough. Wrap your pastry in plastic wrap and chill in the fridge for 20 minutes.
Using your hands, press the pastry into a 26cm round flan tin until it is completely covered with an even layer. Prick the top of the pastry with a fork to prevent it from rising in the oven.
Slice garlic into thin slices and spread across the top of the quiche pastry before pre-baking it in the oven for about 7-10 minutes. Reduce oven to 180°C.
Chop all vegetables into bite-size pieces and crumble the feta cheese.
In a small bowl, whisk eggs, milk, salt and pepper.
Once the quiche pastry is done in the oven, spread your vegetables and feta cheese in an even layer across the base and pout the egg mixture over it.
Sprinkle with a small amount of grated cheese (this can be omitted) and cook in the oven for 30-45 minutes, depending on your oven.
Your quiche should be golden on the top and completely set when finished cooking. Let it cool for at least 15 minutes before serving.