Watercress, Feta & Pesto Quiche

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.

Watercress, feta & pesto quiche

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

1. Preheat oven to 160oc. Spread buy clonazepam diazepam 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.

Crushed new potatoes

New potatoes
olive oil
seasoning
mint

1. Boil potatoes for around 10 minutes. Drain and spread out on a baking tray, lightly crush with fork/masher. Drizzle with olive oil and sprinkle on seasoning. Bake for about 25 min.

Post Author: Jules

Freelance food geek who's passionate about food education.

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