400g fresh spinach (or frozen), boiled, drained and chopped
100g onions, chopped and saute’d
100g Shredded mozzarella
4 eggs, beaten
2 Tbls grated Parmesan
1 tsp freshly squeezed lemon juice
Salt and black pepper
Pre-heat oven to 180 C.
Mix flour and salt in a large mixing bowl.
Add butter and move to a food processor, process till mixture become crumbly.
While the food processor running, add the water slowly and until a soft dough forms.
Remove from the food processor and roll into a ball
Cover with glad wrap and place in the fridge for 5 minutes, then line a 25-cm quiche tin with pastry and prick base all over with a fork then bake for 15 minutes. Remove from oven, brush the pastry with some of the beaten egg and bake for a further 3 minutes and then remove from oven
Beat the Quarg Cheese in a bowl and gradually add the milk, beaten eggs, parmesan cheese and the seasoning
Add the spinach and onions into the mixture
Pour mixture onto the pastry and bake for 25-35 minutes or until filling is firm and golden in colour