Spinach & Chilli Fetta Quiche

Made with Feta Juli-Etta Chilli Marinated Fetta

This quiche brings a little heat and a lot of flavour. Creamy eggs, baby spinach, and Feta Juli-Etta's signature Chilli Fetta come together in a golden, flaky crust—ideal for brunch, lunch, or a light dinner.

Ingredients (Serves 6):

• 1 sheet shortcrust pastry (store-bought or homemade)
• 6 large eggs
• ¾ cup cream or milk
• 1½ cups baby spinach
• 100g Feta Juli-Etta Chilli Marinated Fetta
• ½ cup grated cheese (tasty or mozzarella)
• Salt & pepper to taste
• Optional: roasted pumpkin, caramelised onion, or sun-dried tomato for extra depth

Instructions:

1. Preheat oven to 180°C (fan-forced).
2. Line a quiche or pie tin with pastry. Blind bake for 10 minutes, then set aside.
3. In a bowl, whisk together eggs, cream, salt and pepper.
4. Layer spinach evenly over the pastry base.
5. Crumble over generous chunks of Feta Juli-Etta Chilli Fetta.
6. Pour egg mixture on top and sprinkle with grated cheese.
7. Bake for 30–35 minutes or until golden and set.
8. Let cool slightly before slicing. Serve warm or cold with salad.