RECIPE: Self-crusting Spinach & Feta Quiche

May 11, 2020 3 min read

RECIPE: Self-crusting Spinach & Feta Quiche

Trying to organise nutritious meals for yourself and your family can be tricky, so we thought we would start sharing some of our favourite recipes from some awesome Kiwi chefs to help give you some inspiration.⁠

Starting with this Self-crusting Spinach & Feta Quiche by Chelsea Winter. Super easy, super tasty and full of protein and healthy fats, this self-crusting quiche is the perfect meal for breastfeeding mums needing those extra nutrients to keep your milk flowing.

"This is one of my favourites quiches — not only because it’s cheesy and delicious, but also because you don’t need to worry about pre-cooking a crust. You can use whatever fresh herbs you have on hand from the list below — if you don’t have all of them, that’s okay. You can also make this gluten-free by using a gluten-free flour mix (one with a raising agent in it) if you like." - Chelsea Winter, Chef

If you make it at home, don't forget to tag us in your stories or posts on Instagram: @newedition_nz

Self-crusting Spinach & Feta Quiche

Prep time: 15 minutes: Cook time: 1 hour
Serves: 8 as a light meal


400g spinach

75g butter

1 leek, finely chopped

1 onion, sliced

5 cloves garlic, chopped

½ cup chopped fresh mixed herbs (sage, rosemary, thyme, parsley, chives)

8 free-range eggs

¾ cup cream (or crème fraîche)

2 tbsp Dijon mustard

½ cup self-raising flour

½ tsp salt

½ tsp ground black pepper

¾ cup crumbled feta

1¼ cups grated cheddar cheese

¼ cup pine nuts


  • Preheat the oven to 180°C regular bake and set a rack in the lower half of the oven. Line the base of a 23cm springform cake tin by laying a sheet of baking paper over the base before lowering the round part on and clicking it in place — the edges of the paper will stick out from under the sides. This helps to seal the base and prevent leakage. Grease and flour the sides of the tin. 
  • Wash the spinach, pick off the leaves and discard the stalks. Finely chop the leaves.
  • Add the butter to a large frying pan over a medium heat. Add the leek and onion and cook, stirring, for about 10 minutes until soft and turning golden. Add the garlic and herbs and cook for another minute. Add the spinach and cook for 10 minutes until everything looks quite dry and the moisture has evaporated (soggy spinach means soggy quiche). Turn off the heat. 
  • Place the eggs, cream (or crème fraîche) and mustard in a large mixing bowl. Whisk to combine evenly. Sift in the flour, salt and pepper, and whisk to combine. Add the spinach mixture and half of the feta and cheddar, and stir. Pour into the bottom of the tin. Sprinkle over the remaining feta and cheddar, and the pine nuts. Bake in the oven for 40 minutes or until puffed up and golden brown.
  • Allow to cool slightly and transfer to a serving plate or board before slicing. Lovely served with a dollop of relish, just by itself or with a fresh green salad. It keeps in the fridge for a few days.

 Enjoy! x


Extracted from Scrumptious by Chelsea Winter published by Random House NZ, RRP $50.00

Text © Chelsea Winter, 2016. Photography © Tam West, 2016

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