Spinach Quiche


  • 2 sheets (300g) shortcrust pastry
  • 1 red onion, finely chopped
  • 350g spinach, tough stems removed
  • 1/4 cup chopped parsley
  • 2 teaspoons dried dill
  • 4 Henergy cage-free eggs
  • 1/2 cup grated Parmesan cheese
  • 100g feta, crumbled
  • 4 spring onions, finely sliced
  • 1/4 teaspoon grated nutmeg


  1. Preheat the oven to 180°C. Line a 24cm tart tin with pastry and bake blind for 15 minutes before removing weights and cooking for another 3-5 minutes until the pastry is a light biscuit colour.
  2. Heat a film of oil in a frying pan and gently cook the onion.
  3. Add the spinach, parsley and dill to the pan and cook for a few minutes until spinach has wilted.
  4. Transfer ingredients from the pan into the bowl of a blender, add eggs, Parmesan and feta. Season with salt and freshly ground black pepper. Pulse until well mixed but not smooth.
  5. Pour the filling into the pie crust, sprinkle over the sliced spring onions and dust with nutmeg.
  6. Bake for 25-30 minutes until quiche is just set.
  7. Serve warm.