Butternut, spinach and feta quiche

For the pastry: Place flour and butter into a food processor. Pulse until mixture resembles wet sand. Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a disk, wrap in cling film and refrigerate for at least 2 hours. Preheat oven to 180°C. To roll, lightly flour dough and a clean surface. Roll out gradually, periodically letting the dough rest for a moment before continuing. Roll dough to a thin round just larger than your fluted quiche pan. Lay dough loosely into the pan. Press firmly along the base and sides. Trim away any overhanging pastry. Line with baking paper. Fill to the top with uncooked rice or beans, then bake in the oven for 15 minutes. Remove the rice or beans and baking paper. Return the crust to the oven for a further 8 to 10 minutes, or until golden and crisp. For the filling: Preheat oven to 180°C. Add a drizzle of olive oil to a frying pan over a medium-high heat. Cook the onion and fennel until tender. Add the garlic and dried herbs and cook until fragrant. Add the baby spinach and cook until wilted and all the water is released. Season. Remove from the heat and mix in the roasted butternut. Arrange vegetables evenly across the quiche crust. Whisk together the cream, milk and eggs. Season well. Pour over the filling ingredients. Crumble over the feta evenly. Bake quiche for 35 to 40 minutes, or until just set. Leave to cool slightly, then serve with a crisp green salad. To freeze: Wrap the whole cooked and cooled quiche tightly in plastic wrap or cut into portions and individually wrap. To reheat: Defrost the quiche in the fridge overnight if you froze it whole. Portions will defrost quickly. Reheat on a baking tray in the oven at 180°C until heated through.

Recipe published with permission by the South African Poultry Association