Sift 225g plain flour into a large bowl and add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.

Knead the dough briefly and gently on a floured surface.

Wrap in cling film and chill while preparing the filling.

Place the oil into a pan and heat gently, add the chopped onions and cook gently until the onions are translucent, add the chopped garlic and heat through. Add the spinach and continuously stir until the spinach and wilted. Then remove from the heat and let the mixture cool.

Remove your pastry from the fridge and leave at room temperature for around five minutes.

Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out to approximately 3mm thick, (depending on how thick you like your crust) Line a loose-bottomed, fluted flan tin or individual tins, easing the pastry into the base. Trim the pastry edges with scissors so it sits slightly above the tin. Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.

Put a baking tray (big enough for your flan dish to sit on) in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with baking parchment and, fill with baking beans or dry beans and bake on the hot sheet for 15 mins.

Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.

Place your spinach into the pastry base, then chop or crumble your feta, spreading around evenly.

Beat your eggs, add the milk and black pepper, then whisk again (I don’t add salt as I feel the saltiness from the feta provides enough seasoning). Pour this gently into the quiche pastry.

With a fork mix the mixture around gently, to ensure and even consistency. Add a sprinkle of dried or fresh parsley.

Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).

Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.