Here’s a great food saving idea – how to make quiche with leftovers in the fridge. Try my Salmon, Spinach and Feta Quiche.
My family has taken to saying, “What’s for lunch? Is it one of your pies?” Because, to be fair, I do wheel out quite a lot of variations on the shepherds pie/fish pie theme (various proteins in a creamy or tomatoey sauce topped with mashed potato and baked) or a quiche (the leftovers in the fridge smothered in cheese and eggs and baked in a pastry case. This is one of the latter.
We are going on holiday tomorrow, for Easter, so I am using up the contents of the fridge. Spinach, watercress (which made a lovely salad, dressed with my own agave syrup dressing – recipe next time), one salmon fillet, chilli sauce left over from a Lebanese takeaway… they all got bunged into this quiche.
I have stopped buying ready-made frozen pastry – not because it isn’t good, but because I find it irresistible to knock up a sweet tart and wolf the lot. So I made my own pastry from scratch using my HANDS (shock!) and not even a food processor. Oh yes, I’ve gone back to basics.
Salmon, Spinach and Feta Quiche
Ingredients: (serves 6)
- 150g wholemeal flour
- 75-100g Benecol Buttery (or butter)
- pinch salt
- 1 tbsp oil for greasing tin
- 1 pack spinach
- 1 pre-packed block feta (200g)
- 2 tbsp chopped parsley
- 5 eggs
- slosh Worcestershire sauce
- slosh chilli tomato sauce (optional)
- 1 fillet salmon, skinned and sliced
- salt and pepper
- Preheat the oven to 200 degrees Celsius.
- For pastry, put all ingredients in a food processor and pulse until it becomes a ball, or do by hand – use fingertips until the butter resembles breadcrumbs, then mould into a ball.
- Oil a deepish, METAL baking dish about 30cm x 20cm (or equivalent) and squish the pastry in. Push out with your palm and fingers until in looks like a pastry case (or roll it out).
- Wilt the spinach for 1 minute in a microwave with no water (if it’s already washed, otherwise wash first and shake dry), then spread over the pastry base.
- Crumble over the feta.
- Sprinkle over parsley.
- Whisk the eggs with Worcestershire sauce, chilli sauce (if using), a small amount of salt (the feta is salty) and pepper.
- Pour over the filling and bake 25 minutes. Serve hot or warm with a salad.
Tip: the metal baking tray is important. My nanny has been making quiches/pies in ceramic dishes and the pastry isn’t really crisp enough, or otherwise, by the time the pastry IS done, the filling is burnt. Pastry needs the metal to get really hot to cook it quickly.