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Quiche Lorraine with a hint of Feta

Course: Light Meal, Lunch
Keyword: Feta, French Quiche

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.