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Bacon, spinach and feta quiche

Recipe from: 30 December 2010

Ingredients 19
Servings 8
Time 10 mins


  • Pastry:
  • 250
    cake flour
  • 3
    baking powder
  • pinch of salt
  • 50
    cold butter
  • 1
    egg yolk
  • 45
    cold water
  • Filling:
  • 250
    shoulder bacon, chopped
  • 1
    onion, chopped
  • 300
    spinach(swiss chard), trimmed and chopped or use baby spinach
  • 15
    cake flour
  • 100 - 150
    feta cheese, cubed
  • Egg custard:
  • 2
    large eggs
  • 125
    cream or milk or smooth cottage cheese
  • 100
  • salt and pepper
  • 250
    grated cheddar cheese


1.5 hrs

Sieve the dry ingredients together into a bowl.
Grate the butter into the bowl and rub into the flour to form a fine texture.
Combine the egg and water and slowly add to the mixture using a knife to combine/cut in. It should from a ball of dough. Flatten slightly, wrap with clingfilm and refrigerate for 20 minutes(this gives you time the prep the filling).


In a non stick pan, saute the bacon until cooked then remove and set aside.
In the same pan, fry the onions until golden, then add the spinach and continue frying until it wilts.
Remove from the heat and stir in the flour to absorb the excess liquid from the spinach.
Add the feta and set aside.
Combine the egg custard ingredients together and season well.

To assemble:

Preheat the oven to 180°C.
Roll the pastry out and place into a greased quiche pan. Sprinkle the base with half of the cheese, followed by the filling.
Pour the egg custard over the filling and sprinkle with the remaining cheese.
Bake for +- 25 - 35 minutes depending on how deep your dish is.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s blog, click here.

Read more on: bake  |  sauté

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