1: Roll out the shortcrust pastry and use it to line a 225mm (9 inch) flan dish.
2: Pre-heat the oven to 200C (400F / Gas Mark 6) and blind-bake the pastry in the dish for 15 - 20 minutes.
3: Put the sliced red peppers in to an oven-proof dish, drizzle with the Olive Oil and a sprinkle of oregano, and roast in the same oven as the pastry for approximately 20 minutes.
4: Meanwhile, cook all of the spinach until wilted and reduced.
5: Beat the eggs thoroughly, blend in the milk, salt, pepper and remaining oregano.
6: Place the Feta cheese, red onion, spinach and roasted red pepper, evenly around the base of the cooked pastry.
7: Pour the egg, milk and seasoning mixture evenly over the contents of the pastry base and return to the oven and cook for a further 30 - 35 minutes, or until lightly golden and firm to touch.
8: Serve either hot or cold, with salad and new potatoes, or chips and mayonnaise.
If you have any leftover pastry, slice this in to strips, brush with egg and milk and use these to form a lattice to be cooked on the top of the quiche.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (510g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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