Step 1

Place the flour and butter into a large bowl and use your fingertips to rub the butter into the flour. Continue until the mixture resembles bread crumbs.

Step 2

Slowly add the water and use a butter knife to combine.

Step 3

Turn the mixture out onto a floured bench and knead until the mixture comes together and is smooth. If your dough is too dry, add a little extra water.

Step 4

Cover the dough with cling wrap and place into the fridge for 30 minutes to chill. In the meantime you can preheat your oven to 190 degrees.

Step 5

Lightly dust a rolling pin and your bench with flour and roll the pastry out until it's approximately 3 - 4mm thick - use your pie tin (I used a 22cm one) as a guide to how big your pasty needs to be, you want to allow a 3cm border of pastry around your dish for the sides.

Step 6

Carefully place your pasty into your pie dish and gently press the pastry against the edges. Trim off any excess, but do leave approximately 1/2 cm of pastry hanging over the tin as it will shrink.

Step 7

Place a sheet of baking paper on top of the pasty and top with baking weights or rice. Cook for 14 minutes before removing the baking paper and weights and cook for a further 6 minutes.

Step 8

To make your quiche mixture, in a large jug combine the milk, eggs and salt and pepper and mix well.

Step 9

Sprinkle the baby spinach, bacon pieces, crumbled feta, onion flakes, tomatoes and grated cheese over the par-cooked pastry base and carefully pour the milk mixture over the top. Place into the oven and cook for 35 - 40 minutes or until golden on top and cooked through.