500g plain or wholemeal flour
4 Tbs water
6 Tbs cream
2 tsp salt
200g cold butter
450g spinach leaves
150g creme fraiche
Salt and pepper
1 punnet cherry tomatoes
Pine nuts, to garnish
Mix all dough ingredients together into a ball, cover and refrigerate for 30 minutes.
Cook spinach in saucepan with a little water and after it has cooled, mix in creme fraiche and whisked eggs. Add seasoning.
Roll out dough and cut into small circles. Place into a greased/floured muffin tray.
Fill with spinach mixture and top with feta.
Place half a cherry tomato on each quiche.
Bake for 20 minutes at 220 C.
Garnish with toasted pine nuts.
Photo Credits: Paula