Broccoli Feta Quiche

I love quiche, my husband even more. I tend to make quiches mostly during the summer but sometimes as mine are usually filed with veggies, with a thin crust so really it's a very light dinner. Best served with a salad lathered in balsamic dressing. YUM!

The easy thing with this quiche is that the dough (hold your breath) its ready made! So unlike me, but it's something I picked up from my mother and it make the pie very light so the focus is more on the contents of the quiche. Quiche is great, cause you can fill it with anything, I love it with feta and sun dried tomatoes, such a good combo.

This quiche is with spinach, feta and mushrooms. You could also do it with pumpkin and feta and spinach or with leek and chevre. there are loads of combinations that are a great way to eat lots of veggies.

for this quiche you need (feeds 3-4 people)

500 grams frozen spinach, trust me for this dish go with frozen.
3-4 squares of frozen or fresh puff pastry
2 portabello mushrooms
1/2 broccoli
150-200 grams feta
6-8 sun dried tomatoes
1 egg
1 tbsp milk/soy milk/cooking cream
pinch of chili flakes
1/2 garlic clove
salt & pepper
3 stalks of fresh thyme
drizzle of olive oil to use to fry

Pre heat your oven till 180-200 degrees Celsius.

1. De-frost the frozen spinach and the puff pastry.
2. Slice the portabello mushrooms and fry the portabello with a little olive oil, add the dried chili, garlic and thyme. Fry till golden. 
3. Once the spinach is de-frosted squeeze out all the water. 
4. When the puff pastry is de-frosted stack the 4 squares of puff pastry on top of each other and roll out to right size you need for your baking form you need the dough large enough so that it will go slightly over the edges of your form. Fit the dough into your baking form. 
5. Beat the egg in a glass, and brush the inside of the quiche dough. Keep the left over egg in ther cup. 
6. Bake in the oven for 6-10min, so that the egg layer hardens thus forms a protective layer.
7. Place the spinach in the bottom of the form, season the top of it place the sun dried tomatos ontop of the spinach. 
8. Add the mushrooms. 
9. Add the broccoli, season again.
10. Crumble over the feta cheese. 
11. To the beaten egg add the milk/cream and add salt & pepper, pour it evenly over the top of the quiche. 
12. Bake the quiche in the oven for 50min-1hour. Check to make sure the egg mix has hardened, until this happens keep baking the quiche.

I love to eat this with a side of mixed salad with some slices carrot in it, to give crunch, drenched in a balsamic, dijon, garlic, olive oil dressing.