Quiche Lorraine with a hint of feta, courtesy of Feta PDO

Yield One perfectly delicious quiche

Feta cheese has been on a Grand Tour of Europe in its bid to raise awareness of how this uniquely Greek cheese can take a starring role in the cuisine of other European countries.

When it came to France’s turn, Team Feta came up with this delicious slant on the traditional quiche Lorraine. Perfect with a glass of rosé on a summer’s day!


Frozen shortcrust pastry

1 tablespoon olive oil

2 cups fresh spinach leaves washed and cut

4 large eggs

 2⁄3 cups fresh cream (you can also use heavy cream or milk)

1⁄3 cup crumbled PDO Feta cheese

6 cherry tomatoes, cut in half

2 cloves garlic, minced

2 tablespoons fresh, chopped chives

Freshly ground black pepper


1Two hours before preparing the quiche, take the dough out of the freezer. Roll out and place in a 25 cm quiche pan, making sure there’s enough dough to form a crust on the edge. The crust should stretch 1-1.5 cm over the side of the dish.

2Crumble the Feta over the dough.

3Pour the olive oil into a saucepan and, once hot, add the spinach and cook it until it softens. Spread the spinach over the Feta.

4Beat the eggs, garlic and crème fraîche together. Pour over the Feta and spinach.

5Place the cherry tomatoes on top and sprinkle with chives and ground pepper.

6Bake at 180°C for 45 minutes.

7Allow to set for 10 minutes. In the meantime, pour yourself a nice glass of rosé and once the time’s up, serve the delicious quiche with a green salad.

Feta aficionados can check out more recipes at www.fetapdo.eu


  1. Can you translate? I haven’t the faintest idea what 180 degree c is in U.s.. You put the recipe measurements into U.S. why not the temp?

    • All the measurements are in Metric(spoons cups etc). That said it took me 10 seconds to look for a converter 180c = 356f

  2. Lorene I quite agree with you as most recipe books have temperature equivalents and there is always Mr Google what is wrong with some people? Patricia would have had a real problem if the recipe was all in French! I live in Australia thank you for the recipe this is another one I will make. Valerie


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