Pastry Ingredients
1 ¼ cups spelt flour
Pinch of Murray River Salt Pink Flakes
115g unsalted butter, cubed
2-4 tablespoons iced cold water
Quiche Filling Ingredients
2 tablespoons unsalted butter
2 bunches broccolini, washed and stems discarded
250g baby spinach, washed
100-200g feta, crumbled
6 eggs, at room temperature
⅓ cup pure cream
2 heaped tablespoons ricotta cheese
Healthy pinch of Murray River Salt Truffle Salt
1. Preheat oven 180 degrees fan force.
2. Grease a round 20 x 6.8cm spring form pan well with butter.
3. In a large mixing bowl combine the flour and salt. Slowly cut in the cubes of butter until the
mixture resembles a wet sand like texture.
4. Add 1 tablespoon of the iced cold water at a time stirring with a knife.
5. Continue to add a tablespoon of water at a time until the dough holds together when pressed
between your fingers.
6. Turn the dough out to a lightly floured surface and use your hands to gently shape into a round
semi flat disc. Cover with cling wrap and place in the fridge for at least 1 hour.
Please place all orders before Wednesday 17th December. Any orders placed after this date may not arrive before Christmas.
Our team will be working up until Tuesday 23rd December at 1pm and will reopen on Monday 5th January 2026 at 9am.
No orders placed will be dispatched between 23rd -5th
Thanks for your support, and wishing you a wonderful holiday season!
