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!
Quiche Lorraine with a hint of Feta
Ingredients
- Frozen shortcrust pastry
- 1 tbsp olive oil
- 2 cups fresh spinach leaves washed and cut
- 4 large eggs
- 2/3 cups crème fraîche
- 1/3 cup crumbled PDO Feta cheese
- 6 cherry tomatoes cut in half
- 2 cloves garlic micned
- 2 tbsp fresh chives chopped
- Freshly ground black pepper
Instructions
- Two 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.
- Crumble the Feta over the dough.
- Pour the olive oil into a saucepan and, once hot, add the spinach and cook it until it softens. Spread the spinach over the Feta.
- Beat the eggs, garlic and crème fraîche together. Pour over the Feta and spinach.
- Place the cherry tomatoes on top and sprinkle with chives and ground pepper.
- Bake at 180°C for 45 minutes.
- Allow 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
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
Easy to google the temperature conversion.
Approximately 360 degrees F. All you had to do was Google instead of the snarky comment.
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
23 cups of cream? That is almost 5 and a half liters.
Hello Katie, it should be a two-third cups of cream – hope that helps!