Watercress, feta & pesto quiche

By krystallondon

Every couple of weeks I get a craving for quiche. Tonight I decided to use up the feta & eggs in the fridge so made a watercress, feta & pesto quiche, crushed new potatoes with (local) asparagus. I’ve never had watercress before, but really liked it. With a quiche you can essentially use any “filling” ingredients you want. When we’re feeling unhealthy I make it with mushrooms, cheese, bacon and single cream or tomato sauce and sausages.

Ingredients

• 1 plain pastry base (I’m rubbish at pastry and buy a ready made base)
• 3 eggs
• 100 ml milk
• 1 bag of watercress, wilted
• 2 tsp of pesto
• big handful of feta cubes
• salt & pepper

Preparation

Step 1

1. Preheat oven to 160oc. Spread pesto on base, then sprinkle on feta. Wilt watercress in a pan, cool and squeeze out excess water then spread this over the feta.

2. Whisk egg, milk plus seasoning and pour into base. Don’t overfill, I learnt this the hard way once when I opened the oven to find burnt quiche mix all over the bottom of the oven.

3. Bake for 30-40 till golden. Let it cool for 10 min before serving.