
This spinach and feta quiche has a crisp, paprika-scented pastry case and a creamy, savory filling with plenty of leafy greens. Serve it warm for brunch or lunch, or chill it for an easy make-ahead meal.
Preheat the oven to 200°C/180°C fan/gas 6. Butter a 26 cm fluted tart tin and dust it lightly with flour. For the pastry, rub 125 g of the cold butter into the flour with the paprika, white pepper, and a pinch of salt until the mixture looks like fine breadcrumbs. Stir in 3 tbsp cold water, then bring the dough together into a disc. Wrap and chill for 30 minutes.
While the pastry chills, melt the remaining 15 g butter in a frying pan. Add the spinach and cook for 1-2 minutes, just until wilted. Squeeze out as much liquid as possible, then spread the spinach on a plate to cool. Mix the cooled spinach with the feta. In a jug, whisk the eggs, soured cream, double cream, cornflour, Parmesan, paprika, white pepper, and a small pinch of salt until smooth.
Roll the chilled pastry on a lightly floured surface into a large round about 3 mm thick. Line the tart tin, pressing the pastry gently into the edges and leaving the overhang in place. Prick the base with a fork, cover with baking parchment, and fill with baking beans, dried rice, or lentils. Bake for 15 minutes, then remove the parchment and weights and bake for another 7-10 minutes, until the base looks dry and lightly cooked. Trim the overhanging pastry with a serrated knife. Reduce the oven to 180°C/160°C fan/gas 4.
Scatter the spinach and feta evenly over the pastry base, then pour over the egg mixture. Bake for about 40 minutes, or until the filling is set with a slight wobble in the center and the top is golden. Let the quiche cool in the tin for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled.
Squeeze the spinach very thoroughly; excess water can make the quiche filling loose and the pastry soggy. If you prefer a shortcut, use ready-rolled shortcrust pastry, blind-baking it the same way. The quiche keeps well in the refrigerator for up to 3 days and is best reheated gently in a low oven.