Categories: Pies and Quiches

Ingredients

• For pastry case:
• 150 gr flour
• 80 gr butter
• 1/2 t salt
• 2 T cold water
• For filling:
• 1 T butter
• 1 onion, chopped
• 2 cloves garlic, crushed
• 200 gr raw prawns
• 90 gr fresh spinach
• 3 eggs
• 1 C grated cheese
• 80 gr feta, crumbled

Directions

1. For pastry, process flour, butter and salt in kitchen processor, add water a little at a time to form the dough.

2. Roll pastry on a floured board to fit a 23cm tart tin, line tin with the pastry and bake blind for 15 minutes, at 180oC.

3. Remove from oven, adjust temperature to 170oC.

4. For filling, cook onion and garlic in the butter at a medium heat, until softened – about 4 mins.

5. Add prawns, cook until just turned pink, then fold in spinach to wilt.

6. Beat eggs, milk and cheese in small bowl.

7. Place prawn/spinach mixture into tart case, gently pour over egg mix and sprinkle in feta.

8. Return tart to oven and cook approx 45 minutes until just set in the middle.

9. Nice served with a side salad for a meal.

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