Recipe for Feta and Spinach Quiche made with Carrs Flour

Feta and Spinach Quiche




150g Baby Spinach

100g Carr’s Wholemeal Flour

50g Unsalted Butter 


4 Eggs

150g Feta Cheese or Yorkshire Fettle or Crumbly Lancashire

Salt, Pepper and Nutmeg to season

100g Pine nuts for the top


Carr’s Wholemeal Flour


Rub the butter into the flour until it feels and looks like breadcrumbs. Add enough water to bring the mixture together to form a ball. Wrap in cling film and rest for 15mins.

Roll out pastry on a floured surface and line a 20cm fluted tin, pressing carefully, cut away excess pastry. Put into the fridge to chill.

Steam the spinach until just wilted. Leave to cool and dry slightly.

Whisk the eggs together and season with salt, not too much, the Feta will add some saltiness, pepper and nutmeg. Cut the Feta into chunks and add to the mix.

Add the cooked spinach and stir, then spoon into the pastry case. Add the pine nuts.

Bake on the middle shelf in a pre heated oven 180 ˚C (Fan 160˚C, Gas Mark 4) for 35 minutes or until set.

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