Spinach and Feta Quiche with Homemade Shortcrust Pastry

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.