Easy Tomato Spinach Feta Quiche




This easy tomato spinach feta quiche is made with puff pastry, cheese, eggs and plenty of fresh ingredients. You can even make it ahead of time to make a special brunch super easy!
The filling puffs up nicely and the pastry bakes to crispy perfection.
The quiche works just as well on Christmas morning as it does for a Mother’s Day get together with friends and family.

And leftovers make the best packed lunch – a great recipe idea all around!
This Easy Tomato Spinach Feta Quiche is packed with flavor and guaranteed to be a hit at your next brunch! Can easily be made a day in advance.
I will never say no to a good quiche. There’s something about the mix of crispy pastry and that smooth and creamy egg filling – it gets me every time.
Actually I like the bottom pastry to be a bit soggy. Not limp, but I don’t mind if some of the filling soaked in. Shortcrust is fine, but puff makes it more special. And there has to be cheese.


Ingredients
  • 8.5 oz puff pastry rolled out to fit into your pie dish and over the rim

  • 5 large eggs

  • 2/3 cup heavy cream 160ml

  • 1/2 cup milk 120ml

  • 2 cups chopped baby spinach

  • 1/4 cup grated parmesan 25g

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt

  • Black pepper to taste

  • 6 oz Feta cheese coarsely crumbled, 170g

  • 1/2 pound cherry tomatoes on the vine if available, 250g

  • 1 teaspoon olive oil


Instructions
  • Blind Bake the Puff PastryPreheat the oven to 400°F (200°C). Lightly grease a 9-inch (23cm) deep-dish pie plate and fit the rolled out puff pastry inside and over the rim. Prick the bottom multiple times with a fork. Place a piece of baking parchment on the pastry and cover with pie weights (or dried beans). Blind bake the pastry for 15 minutes, remove the pie weights and continue blind baking for another 10 minutes. The pastry might puff up a bit in the middle, but it will come back down once it's out of the oven.


Make the Filling
  • In the meantime, whisk the eggs with the cream and milk in a large bowl. Stir in the spinach, parmesan, oregano, salt and pepper.

  •  Once the pastry has finished blind baking, remove it from the oven and allow it to cool for 5 minutes. Decrease the heat to 360°F (180°C). Scatter the feta cheese over the bottom of the pastry and pour the egg filling on top. Brush the tomatoes with the olive oil and arrange them in the filling.

  • Bake the QuicheBake the quiche for 20 minutes, then cover the rim with either a pie shield or aluminium foil. Finish baking for another 30-35 minutes or until the filling is set in the middle.
     Rest for 10 minutes before serving, or cool completely and then chill, covered, for up to 24 hours. 


RECIPES AND IMAGE ADAPTED FROM https://www.savorynothings.com





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