Your best bet for brunch


I love this perfect-base quiche recipe, because it’s really fun and easy to make. It's a recipe that my sister and I created together and make for the family all the time. You can also use almost any fillings, so feel free to add all your favourites – tomato, spinach and feta are some of mine!

DIFFICULTY: Easy peasy
PREP TIME: 15 minutes
COOK TIME: 30 – 35 minutes, depending on oven


For the pastry

340g all-purpose flour

¼ teaspoon salt

170g cold butter, cubed

6 tablespoons ice-cold water


For the egg custard

125ml cream

125ml milk

5 eggs

Black pepper

For the filling

Spinach, chopped

Feta, chopped

Roasted rosa tomatoes, to garnish

  1. Preheat your oven to 180 degrees.
  2. To make the pastry, sieve flour and add salt to taste, then add butter and rub in with your hands until the dough forms a breadcrumb-like texture.
  3. Add a bit of water and combine until the dough forms a non-sticky ball. (If it's sticky, add a bit more flour.)
  4. Using a rolling pin, roll out the dough between two sheets of baking paper.
  5. Line your tart tin with butter or a non-stick spray and place your rolled-out pastry dough in it. Using a fork, prick holes in the pastry and place a baking weight on top of it. (If you don't have one, any ovenproof dish will work.)
  6. Bake for 15 minutes until half cooked, then remove from the over. Let the pastry cool before adding your filling.
  7. To make the egg custard, whisk together all ingredients until combined.
  8. To make the filling, fry spinach in some butter and strain on a paper towel to remove excess moisture. Add remaining filling ingredients to the tart dish and pour your egg custard mixture on top. Bake until the custard is firm and golden.
  9. Garnish with some roasted rosa tomatoes.