Spinach and Feta Quiche

Spinach and Feta Quiche

Provided by: TASTE

45 mins total 15 mins prep Full Screen

Servings

Ingredients

• FOR THE PASTRY:
• 14 ounces frozen puff pastry, thawed
• 1 egg white
• FOR THE FILLING:
• 2 bunches spinach, roughly chopped
• butter, for sautéing
• 2 rounds feta
• 1 yellow onion, diced
• 2 cloves garlic, minced
• FOR THE TOPPING
• 1 cup cream
• 3 eggs

Directions

• TO MAKE THE PASTRY CASE:
  
  Preheat the oven to 350ºF. On a floured work surface, roll out the pastry, then use it to line a loose-bottomed tart tin. Prick the base and bake blind for 15 minutes. Remove from the oven, then brush the base and sides of the pastry case with the egg white and bake for a further 10 minutes.
• FOR THE FILLING:
  
  Steam the spinach for 5 minutes, then drain and finely chop. Lightly sauté the onion and garlic in the butter and mix with the cooked spinach. Crumble in the feta.
• TO ASSEMBLE:
  
  Fill the pastry shell with the spinach-and-feta mixture. Pour over the egg-and-cream topping and bake for 20 minutes, or until the pastry turns golden brown.

• Filed under:
• Cheese,
• Vegetable,
• Greek,
• Baking,
• Easy,
• 30 Minute,
• Quick,
• Vegetarian,
• Healthy,
• Appetizer,
• Pie,
• Lunch

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Comments

[Lizette Cobb]

02:58 PM on 12/26/2011

Great recipe! Looking forward to using it. It mentions using an egg and cream topping. Did not see cream listed in ingredients. How much and what kind of cream should I use?