Pea, spinach and feta quiche

Feeling in need of something fresh and simple before the festive feasting begins? My pea, spinach and feta quiche is light and bouncy but still feels like a treat.

Enough shortcrust pastry to line a 23 tin
250g frozen spinach defrosted, drained and chopped
Pack of feta cheese crumbled
3 eggs beaten
Salt and pepper
Approx 100g frozen peas
1 red onion finely sliced and softened in a tablespoon of olive oil
Handful of grated cheddar

Use the pastry to line the tin and blind bake for 10 minutes. Bake again for 10 mins until golden.

Mix all the other ingredients except the cheddar together and season well. Tip the filling into the pastry case and scatter with grated cheddar.

Bake at 200 fan for 30-35 minutes until fluffed up and golden. Eat warm and with a big dollop of spicy chutney if you have any handy.