Name: Tuna Spinach and Feta Freezer Quiche
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 roll store-bought puff pastry, thawed; 500 g frozen spinach, fully defrosted and squeezed bone dry; 3 tins of tuna, drained well from oil or water; 160 ml cream; 6 large eggs; 8 spring onions, finely chopped; 1 orange pepper, finely chopped; 1 cup grated cheese; 1 heaped tsp garlic; Salt and spices of your choice; Ground black pepper, to finish; ±75 g feta cheese, cubed

Description

This tuna and spinach quiche is creamy, freezer-friendly, and perfect for make-ahead meals. Made with puff pastry, feta, and simple pantry staples.

Ingredients

Units Scale

1 roll store-bought puff pastry, thawed
500 g frozen spinach, fully defrosted and squeezed bone dry
3 tins of tuna, drained well from oil or water
160 ml cream
6 large eggs
8 spring onions, finely chopped
1 orange pepper, finely chopped
1 cup grated cheese
1 heaped tsp garlic
Salt and spices of your choice
Ground black pepper, to finish
±75 g feta cheese, cubed

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Instructions

Lightly spray a quiche or pie dish with baking spray, then line it with 1 roll of puff pastry, pressing it gently into the corners. Trim off any excess and set aside.
Take the 500 g defrosted spinach and squeeze out every bit of liquid. It really needs to be super dry, or the quiche will turn soggy.
Kitchen trick that actually works. Tip the spinach into a clean kitchen towel and twist and squeeze hard. You’ll be shocked at how much water comes out.
In a large bowl, add the 3 drained tins of tuna, breaking them up lightly with a fork.
Add the 500 g squeezed spinach, 8 chopped spring onions, 1 chopped orange pepper, 1 cup grated cheese, and 1 heaped tsp garlic.
Give it a quick mix so everything’s evenly spread.
In a separate bowl, whisk together the 6 eggs, 160 ml cream, salt, and your chosen spices. Nothing fancy, just until combined.
Pour the egg mixture into the tuna mixture and stir gently. Don’t overmix; you want it creamy.
Spoon the filling into the prepared pastry case, smoothing the top lightly.
Scatter the ±75 g cubed feta cheese over the top and finish with a good grind of black pepper.
At this stage, you can freeze the quiche uncovered until firm, then wrap well. When ready to bake, fully defrost in the fridge overnight.
Bake at 350°F for ±1 hr, or until the centre is set and the top is golden. If the pastry edges brown too fast, loosely cover with foil.
Rest for 10 mins before slicing. It firms up nicely and slices clean.

Notes

Created, prepared, tried, and tested Esme: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes