Spinach & feta quiche

Ingredients

Pastry
225g plain flour
A pinch sea salt
150g unsalted butter, chilled and diced
1 medium egg, separated

Filling
2 Medium eggs
1 Medium egg yolk
470g baby spinach, washed and trimmed
400ml whipping cream
1 tbsp freshly grated Parmesan
1 garlic clove, peeled and crushed
200g feta, cut or broken into 1cm cubes
125g cherry tomatoes, halved
1 tbsp vegetable oil
Method

1. Lightness of touch is key to achieving buttery pastry. This is why food processors do such a great job – it's all done in seconds, before the butter can soften. Place the flour and salt in the processor bowl, add the butter and whizz to a fine, crumb-like consistency. Add the egg yolk and whizz again; then, with the motor running, trickle in just enough cold water to bring the dough together. Form into a ball. Wrap the pastry in clingfilm and chill for at least 1 hour.

2. Preheat the oven to 190°C, gas mark 5. Knead the pastry until it is pliable, then thinly roll it out on a lightly floured surface and carefully lift it into a 4cm-deep, 23cm tart tin with a removeable base; the pastry is robust and shouldn't tear. Press it into the tin and trim using a knife. Line it with foil, tucking it over the top to secure the pastry sides to the tin. Now weigh it down with dried pulses or baking beans.

3. Bake the case for 15 minutes, then remove the foil and baking beans. If any of the sides have shrunk more than they should, use a little of the reserved pastry to patch them, bearing in mind that the tart can only be filled as far as the lowest point of the sides. Brush the base and sides of the case with the reserved egg white, then bake it for another 6–10 minutes until lightly coloured. This glaze helps to seal the pastry and prevent the custard soaking into it.

4. Place the washed spinach in a large saucepan, pressing it down to get it all in. Cover it with a tightly fitting lid and, stirring halfway through, cook over a low heat for 10 minutes, by which time it should have wilted and be cooked through. Drain it through a sieve, pressing out as much water as possible with a potato masher, then give it a good squeeze between your hands. Chop it coarsely with a large, sharp knife.

5. Whisk together the cream, the eggs, the egg yolk and the grated Parmesan, then whisk in the garlic and season to taste with salt and pepper. Mix in the spinach, then gently fold in half the Feta. Tip the filling into the tart case, levelling the surface. Toss the halved cherry tomatoes and remaining Feta in just enough oil to coat them, then scatter over the top of the tart. Grind over some black pepper.

6. Bake the quiche for 35–45 minutes until puffy, golden and set in the centre, then remove the collar. The tart will benefit from resting for 10 minutes before people start tucking in – time for the pastry to crisp and the filling to set. It is also delicious eaten when cool.