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