Spinach, red onion and feta quiche with a polenta crust
Serves: 8
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Recipe by Angela Romeo. Photograph by Charlie Richards
Spinach, red onion and feta quiche with a polenta crust
Serves: 8
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Nutritional information (per serving)
Calories
388Kcal
Fat
29gr
Saturates
15gr
Carbs
17gr
Sugars
3gr
Fibre
2gr
Protein
15gr
Salt
0.9gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 100g (peeled weight) prepared squash, cut into cubes
- 150g polenta
- 25g butter
- 75g grated Parmesan or vegetarian alternative
- 6 large eggs
- 2 tsp vegetable oil
- 1 red onion, peeled and sliced
- 150g young leaf spinach
- 100g vegetarian feta cheese, crumbled
- 100ml semi-skimmed milk
- 200ml double cream
Step by step
Get ahead
The quiche can be served warm or cold; make a few hours ahead.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 23cm springform tin. Fill a medium saucepan to a depth of 1cm with salted boiling water, add the squash, cover and cook for 5-7 minutes until tender. Drain any excess water then blend with an electric hand blender. Set aside.
- Pour the polenta into a saucepan with 600ml salted boiling water and put over a medium heat. Cook, whisking constantly, for 2 minutes, until the water has been absorbed and the polenta is thick. Add the squash purée and continue whisking for 6 minutes, until the mixture is very thick and sticky. Remove from the heat and stir in the butter, Parmesan and one of the eggs.
- Transfer the polenta mix to the tin and spread out with a rubber spatula, flattening it out at the base and leaving a higher level of the mixture around the edges. Leave to cool for a few minutes, then, using the spatula (or your hands), press the mixture up the sides of the pan. Bake for 30 minutes until the crust is dry.
- Meanwhile, heat the oil in a large frying pan (with a lid), add the onion and sweat for 2-3 minutes, until translucent. Add the spinach and 2 tablespoons of water to the pan, cover and cook for a few minutes until the spinach has wilted. Drain in a large sieve, pressing down with the back of a spoon to remove any excess moisture.
- Beat the remaining eggs in a large bowl, add the spinach, onion, feta, milk and cream. Season to taste then pour into the tart case. Bake for 35-40 minutes until set (you may need to cover with foil for the final 5 minutes of cooking time if it's getting too brown). Allow to cool in the tin for 15 minutes then remove from the tin and allow to cool for a further 15 minutes before serving.