If you're looking for a delicious and crowd-pleasing brunch or lunch dish, look no further than spinach tomato feta quiche. This classic French dish is made with a flaky crust, creamy egg custard, and a variety of fillings, including spinach, tomatoes, and feta cheese. It's a versatile dish that can be customized to your liking, and it's always a hit at parties and gatherings. In this article, we'll guide you through the steps of making the perfect spinach tomato feta quiche, from preparing the crust to assembling and baking the quiche. With our tips and tricks, you'll be able to create a mouthwatering quiche that will impress your friends and family.
Let's cook with our recipes!
SPINACH TOMATO AND FETA QUICHE
Spinach adds color and texture to this anytime meal. This quiche also makes a great appetizer - just slice in small wedges and top with tomato.
Provided by Chef mariajane
Categories Savory Pies
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F
- Place pie shell on parchment paper-lined baking sheet.
- Heat 1/2 teaspoons oil in a small skillet on medium-high heat. Add shallot and cook until translucent. Cool and distribute evenly over pie shell.
- In a bowl, whisk together eggs, milk and half the salt and pepper until combined. Stir in the cheddar cheese, spinach, and basil, and pour into the pie shell.
- Bake for 10 minutes. Meanwhile, in a small bowl, toss tomatoes with remaining oil, salt and pepper.
- Remove quiche from oven and reduce heat to 375°F Place tomatoes on baking tray with quiche and return to oven. Bake for 30 minutes until quiche is golden brown and firm to the touch.
- Let rest 5 minutes before cutting into 8 slices and top each with a few roasted tomatoes and crumbled feta.
SPINACH, TOMATO & FETA QUICHE
Steps:
- 1. Preheat oven to 450F. Heat oil in skillet on med-high heat. Add shallot and cook until translucent. Cool and distribute evenly over pie shell. 2. In a bowl, whisk together eggs, milk and 1/2 salt and pepper. Stir in the cheddar, spinach and basil, and pour into the pie shell. Bake for 10 min. Meanwhile, in a small bowl, toss tomatoes with remaining oil and salt and pepper. 3. Remove quich from oven and reduce heat to 375F. Place tomatoes on baking tray with quich and return to oven. Bake for 30 min. Let cool slightly and then top with roasted tomatoes and crumbled feta.
Tips:
- Use fresh ingredients. Fresh spinach, tomatoes, and feta cheese will give your quiche the best flavor.
- Don't overcook the quiche. The quiche is done when the center is just set and the edges are golden brown.
- Let the quiche cool slightly before slicing. This will help it hold its shape.
- Serve the quiche warm or at room temperature. It's also delicious cold, so you can make it ahead of time.
- Garnish the quiche with fresh herbs, such as basil or parsley, before serving.
Conclusion:
Spinach, tomato, and feta quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover spinach and tomatoes. With its flaky crust, creamy filling, and flavorful toppings, this quiche is sure to be a hit with everyone who tries it.
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