Spinach Tomato Feta Quiche Recipes

SPINACH, TOMATO AND FETA QUICHE

Spinach, Tomato and Feta Quiche image

This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.

Provided by Sackville

Categories Cheese

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1 package frozen shortcrust pastry dough
1 tablespoon olive oil
2 cups packed fresh spinach leaves, trimmed and washed thoroughly
4 large eggs
2/3 cup creme fraiche (you can also use heavy cream or milk)
1/3 cup crumbled feta cheese
6 cherry tomatoes, halved
2 cloves garlic, minced
2 tablespoons fresh chives, chopped
fresh ground black pepper

Steps:

Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
The crust should come 1 to 1 1/2 inches up the side of the pan.
Crumble the feta cheese onto the bottom of the crust.
Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
Spread the spinach over the feta cheese.
Beat the eggs, garlic and creme fraiche together.
Pour over top of the feta cheese and spinach.
Place cherry tomatoes on top of the quiche.
Sprinkle chives and ground pepper on top.
Bake at 350 F or 180 C for 45 minutes.

Nutrition Facts : Calories 282.6, Fat 25.7, SaturatedFat 13.1, Cholesterol 251.7, Sodium 239, Carbohydrate 4.1, Fiber 0.7, Sugar 1.5, Protein 9.7

SPINACH QUICHE WITH SUN-DRIED TOMATO AND BASIL FETA CHEESE

Spinach Quiche With Sun-Dried Tomato and Basil Feta Cheese image

I have derived this recipe from several recipes and plenty of trial and error. It is, by far, one of the best Quiche recipes I've made. It always gets called upon for family gatherings and parties. It was also put on the Menu at the restaurant where I work. You'll notice I have not added any salt or pepper or any other seasonings. Once you try it, you'll see why it really doesn't need them! Please let me know what you think!

Provided by Husbeast

Categories Savory Pies

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 medium vidalia onion, chopped
2 -3 garlic cloves, chopped
1 (10 ounce) package frozen chopped spinach, thawed and excess water squeezed out
4 large eggs
1/2 cup sour cream
1/2 cup half-and-half cream
1/4 cup asiago cheese, shredded (Or grated Parmesean)
4 ounces feta with sun-dried tomato and basil, crumbled
1 deep dish pie shell

Steps:

Preheat oven to 400 degrees.
Prick pie shell all over with fork and bake about 8 minutes, just until it starts to turn golden brown. Let cool.
Turn oven down to 375 degrees.
Place oil in pre-heated skillet on medium-high heat.
Add onion and cook for 2-3 minutes.
Add garlic and cook for additional 30 seconds.
Add Spinach and combine well, just until heated through.
Remove from heat and set aside to cool.
Beat eggs in a large bowl.
Add sour cream, half-n-half, and asiago, beating well.
Stir in spinach mixture followed by crumbled feta.
Pour mixture into pre-baked pie shell on a cookie sheet, (to catch any spills!).
Cook 35-45 minutes or until set.
Let cool about 5 minutes and enjoy!

Nutrition Facts : Calories 227.7, Fat 16.1, SaturatedFat 5.8, Cholesterol 106.1, Sodium 170.1, Carbohydrate 15.1, Fiber 1.9, Sugar 2.3, Protein 6.6

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