Servings: 10 slices
Ingredients
Pastry:
- 250g (2 cups) wholegrain spelt flour (see note 1)
- 1 tsp salt
- 75ml (⅓ cup) olive oil
- 60-100ml (4-7 tbsp) cold water (see note 2)
Filling:
- 6 eggs (large)
- 230g (1 cup) cottage cheese
- 85g (⅓ cup) Greek yoghurt
- 45ml (3 tbsp) milk
- 25g (1 cup - loosely packed) baby spinach
- 50g (½ cup) grated cheese (see note 3)
- sea salt and pepper (to taste)
- sprinkle of nutmeg
Instructions
Pastry:
- In a large bowl, whisk together the flour and salt.
- Pour in the olive oil and 60 ml (4 tbsp) of the cold water, then work the ingredients together (I used a stand mixer).
- Gradually add more water, a little at a time, until the dough comes together. You’re aiming for a soft but not sticky healthy pie base. Be patient, letting each addition of water fully absorb before adding more. Your dough should be soft but not sticky.
- Shape the dough into a rough ball, wrap it in clingfilm, and rest in the fridge for 20–30 minutes. There is no butter, so it won’t firm up like a butter-heavy dough, but the resting allows it to roll out much better.
- Preheat the oven to 190℃ (375℉).
- Roll out the dough on a lightly floured surface until it fits your pan (mine is 28 cm) with a slight overhang.
- Press the dough into the pan (no need to grease or line the pan), and trim the edges slightly, leaving some extra to account for shrinking.
Filling:
- In a large bowl, whisk the eggs until lightly beaten. Add the cottage cheese, Greek yoghurt, milk, seasoning and nutmeg.
- Stir until combined, then fold in the spinach.
- Sprinkle your cheese all over the base of the quiche.
- Pour the filling over the top, making sure the spinach is even distributed.
- Bake near fairly low down in the oven for 35-40 minutes. Check at around 30 minutes, and cover loosely with foil if the crust is browning too much.
- Remove from the oven and allow to cool slightly before slicing. Enjoy!
Notes
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- You can use all-purpose flour instead of spelt flour. I used only wholegrain spelt this time, but feel free to use all white or a combination, if you prefer. You can also do a straight swap for regular all-purpose (plain) flour of choice.
- Take care with how much water you add. Start off with four tablespoons and gradually add more.
- Use any cheese you like. I didn't measure mine, but used enough to lightly cover the bottom.
