Name: Slow cooker spinach and feta quiche recipe
Prep time: 20 min
Cook time: 155 min
Total time: 175 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 2 sheets frozen shortcrust pastry, just thawed; 150g creamy feta, crumbled; 60g baby spinach, chopped; 40g (1 ⁄2 cup) grated cheddar; 8 eggs; 300ml pouring cream; 40.00 ml fresh dill, plus extra, to serve

Slow cooker spinach and feta quiche recipe

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Prep Time:
20 minutes

Cook Time:
155 minutes

Total Time:
175 minutes

Make Spinach and Feta Quiche effortlessly in the slow cooker for a delicious meal ready when you are.

Ingredients:

1 brown onion, finely chopped
2 sheets frozen shortcrust pastry, just thawed
150g creamy feta, crumbled
60g baby spinach, chopped
40g (1 ⁄2 cup) grated cheddar
8 eggs
300ml pouring cream
40.00 ml fresh dill, plus extra, to serve

Instructions:

In a small frying pan over medium heat, warm the oil. Sauté the onion for 4 minutes until soft, stirring frequently. Add the garlic and cook for 30 seconds until fragrant. Remove from heat and let it cool.
Cut 1 pastry sheet in half, reserving the other half for later use. Lay a 50cm-long piece of baking paper on a work surface, with the short side facing you. Place both pastry pieces on the paper, overlapping by 2.5cm to connect them. Roll over the seam with a rolling pin to secure it, then gently roll out the pastry until it reaches the edges of the paper.
Prepare the slow cooker by spraying a large sheet of foil with olive oil. Place the foil, oil-side down, on top of the pastry, then flip the pastry over. Peel off the baking paper. Gently fit the foil and pastry into the slow cooker, smoothing out any folds by lifting the pastry and pressing the foil against the sides. Trim any excess pastry from the ends to create an even 5cm deep top edge all around. Fill in any gaps with pastry offcuts, if needed.
Spread the cooled onion mixture evenly over the pastry, then top with feta, spinach, and cheddar. In a bowl, combine the eggs and cream thoroughly before pouring over the filling. Sprinkle with dill, cover the slow cooker with a clean tea towel and the lid. Cook on High for 2-2 1⁄2 hours until the filling is set and the pastry is cooked through.
Carefully use the foil to lift the quiche out of the slow cooker, slide it off, sprinkle with extra dill, and cut into wedges to serve.

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