Quiche Lorraine with a hint of Feta
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
- 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
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
Lead photo credit : Quiche Lorraine with a hint of feta, courtesy of Feta PDO
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