Description
A golden quiche that hits all the right notes. Cheesy, spinach-filled, and totally golden, Rich, creamy, and baked to perfection, this quiche is a crowd-pleaser
Ingredients
Units
Scale
- 1 roll store-bought puff pastry
- 500g frozen spinach, defrosted and squeezed dry
- 2 tins tuna, drained from oil or water
- 80ml buttermilk
- 80ml milk
- 4 eggs
- 1 onion, finely chopped
- 1 cup grated cheese (your choice, cheddar works well)
- ± 75g cubed feta cheese
- Bake spray
Instructions
- Preheat your oven to 350°F.
- Spray your quiche dish with bake spray and line it with the puff pastry.
- Don’t forget to prick a few holes in the base with a fork to avoid soggy bottoms.
- Make sure your 500g frozen spinach is super dry.
- Squeeze out every bit of water, or your quiche will be soggy and wet.
- In a large bowl, toss together 2 tins of drained tuna, 80ml buttermilk, 80ml milk, 4 eggs, 1 finely chopped onion, and 1 cup of grated cheese.
- Give it a good mix; you want it well combined but not overworked.
- Spoon the mixture evenly over the pastry in your dish.
- Spread it out gently, don’t smash it down.
- Scatter ± 75g of cubed feta cheese over the top. This adds a nice creamy bite.
- Bake in the oven for 1 to 1½ hours until it is golden brown on top and set in the middle.
- If the edges brown too quickly, loosely cover with foil.
- Let it cool for 5–10 minutes before slicing.
- Serve warm or at room temperature.
Notes
Created, prepared, tried, and tested by Esme: SA Tasty Recipes, Saffas Daily Recipes and EsmeSalon Homemade Recipes
