Directions

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  1. To prepare the shortcrust pastry, follow the recipe here but swap the salt out for 1 tsp zaatar. If the mixture is too wet and difficult to handle, dust lightly with a bit more flour. Refrigerate for at least an hour.
  2. To prepare the custard filling, beat the chilled whipping cream with a handheld electric beater until it doubles in quantity. In a separate bowl whisk the eggs and add chilli flakes. Mix in the whipped cream. 
  3. Cut the cherry tomatoes in half. Heat a large frying pan and place the tomatoes cut side down. Cook on low heat for 10-15 minutes (until the moisture of the tomatoes has reduced). Don’t stir it too much or the tomatoes will become mushy. Gently take out of the pan and set aside. 
  4. In the same pan add 1 tbsp butter and cook mushrooms on medium heat for 5 minutes. This is just to reduce the moisture and avoid the pastry from going soggy.
  5. Add baby spinach to it and stir to wilt the spinach. Remove from heat, take out of the pan and set aside.
  6. Cut the feta cheese into small cubes.
  7. Preheat the oven to 200C.
  8. Roll out the pastry and line into a pie tin or pie dish. 
  9. Place parchment paper and baking beads on the base of the pastry. 
  10. Bake the pastry for 20 minutes.
  11. Take the pastry out of the oven. Remove the parchment paper and beads.
  12. Reduce oven temperature to 180C and continue to bake the pastry for another 10 minutes (until golden). The pastry will not be 100% cooked at this point. It will finish cooking with the custard filling.
  13. Layer the cheese and 2/3 of the cooked vegetables in the base of the pastry. 
  14. Pour in the custard filling.
  15. Layer the remaining vegetables. Sprinkle sumac on top.
  16. Return the quiche into the oven and bake until just set (around 40-45 minutes). The knife test works here — if it comes out clean it’s ready. If it’s runny, it needs to be cooked a bit longer.
  17. Let it cool at room temperature for a few hours before you slice and serve.