Spinach, Cherry Tomato, and Feta Quiche

In our country, a pie is a pie, whether its savory or sweet. In France, however, they are more strict with naming. A sweet pie is called a tart, while a savory one is a quiche. The most famous savory version is with cheese and bacon (quiche Lorraine), but onion, leek, spinach, and pumpkin variations are also popular. This time, we present a recipe for a more summery version: quiche with spinach, cherry tomatoes, and feta cheese.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Dough

  • 225 g Wheat flour, white, multi-purpose

  • 2 pinch Salt, table

  • 150 g Butter, unsalted

  • 1 piece Egg, fresh

  • pieces Water

  • 2 piece Egg, fresh

  • 1 piece Egg, egg yolk, fresh

  • 400 ml Sweet cream

  • 1 spoon Cheese, Parmesan, grated

  • 1 pod Garlic, fresh

  • 1 spoon Oil, olive

  • 450 g Spinach, raw

  • 200 g Cheese, feta

  • 125 g Tomato, red

  • pieces Salt, table

Steps

  1. First, prepare the dough. Sift the flour into a bowl and mix it with salt. Cut the cold butter into cubes and sprinkle it over the flour. Using your fingertips, rub the fat into the dry ingredients, lifting the mixture to make it airy and crumbly. Add the egg yolk and enough cold water to form a dough that can be kneaded into a ball with cold hands. Wrap the dough in plastic wrap and refrigerate for 1 hour.

  2. Clean, wash, and dry the spinach. Heat a little oil in a pan and sauté the spinach. Once it softens, continue cooking while stirring occasionally until most of the liquid released during cooking evaporates. Remove from heat and let it cool.

  3. Preheat the oven to 190°C (375°F). Lightly grease a round tart pan with a removable bottom (23 cm in diameter) with butter. Dust the work surface with flour and roll out the dough into a circle about 28 cm in diameter. Carefully place the rolled-out dough into the prepared pan; gently press it against the bottom and sides of the pan with your fingers and prick it with a fork in several places. Trim the excess dough using a rolling pin. Cover the dough with a piece of aluminum foil (parchment paper) and spread baking weights (dry beans) over it. Place the pan in the oven for 15 minutes.

  4. Remove the pan from the oven and carefully remove the weights and aluminum foil. Brush the dough with egg white, then return the pan to the preheated oven for another 6 to 10 minutes (just until the dough turns lightly golden brown).

  5. While the crust is baking, prepare the filling. In a bowl, whisk the eggs with a hand whisk and mix them with cream, grated Parmesan, and minced garlic. Squeeze the cooled spinach well with your hands and add it to the bowl with the egg mixture. Add half of the crumbled feta and mix the filling well. Season with pepper and salt to taste.

  6. Pour the filling into the pan. Arrange the tomato halves and the remaining feta pieces on top. Season with a little ground pepper and place the pan in the preheated oven for 35 to 45 minutes. When the filling is set and the top is nicely golden brown, remove the quiche from the oven. Let it cool for 10 minutes, then carefully remove it from the pan, serve on a plate, and enjoy. A bowl of salad pairs perfectly with it.

Nutrition Information (Per 100g)

  • Calories: 216.55 kcal
  • Fat: 14.06 g
    • Saturated Fat: 8.05 g
  • Carbohydrates: 13.92 g
    • Sugars: 0.71 g
  • Protein: 6.36 g
  • Fiber: 0.99 g