Spinach & Feta Quiche

Preheat oven to 180°C. Grease a 20cm round baking pan and set aside.

On a floured surface, roll out puff pastry, using the base of the pan, measure at least 3 cm away from the edge of the pan and cut out the pastry into a rectangle.

Using a rolling pin stretch the pastry 1cm wide on each side and line the prepared pan with the pastry. Cut the corners of the pastry, pinch and pull the pastry edges to create a wall. Let the edges hang slightly to prevent the egg mixture from dripping on the edges.

Fill the prepared pan with spinach, spring onions and parmesan cheese.

In a separate bowl, combine eggs, parmesan cheese, Creamline Dairy Liquid Blend, paprika, salt and pepper, beat until well combined.

Pour the egg mixture into the vegetable filling, leaving about a tablespoon on the egg mixture behind to brush the edges of the pastry before placing into the oven.

Place the quiche on a flat baking pan to catch the excess egg from dripping and bake for 45-50 minutes until golden. Remove from the oven and leave to cool for 30 minutes in the pan before removing from the pan. If the center is wobbly, return in the oven for a further 5 minutes.

Can be served warm or cold, as a main dish or with a side salad.