SPINACH AND TOMATO QUICHE RECIPES

Name: Spinach, Tomato and Feta Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-5 serving(s)
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

SPINACH, TOMATO AND FETA QUICHE RECIPE - FOOD.COM

Spinach, Tomato and Feta Quiche Recipe - Food.com 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.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

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, FatContent 25.7, SaturatedFatContent 13.1, CholesterolContent 251.7, SodiumContent 239, CarbohydrateContent 4.1, FiberContent 0.7, SugarContent 1.5, ProteinContent 9.7

SPINACH, PARMESAN AND TOMATO QUICHE RECIPE - FOOD NETWORK

Spinach, Parmesan and Tomato Quiche Recipe - Food Network image

Speed up the preparation of this savory quiche with a frozen pie shell and frozen chopped spinach.

Provided by Food Network Kitchen

Total Time 2 hours 0 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

One 9-inch frozen pie shell
1/4 cup thinly sliced fresh chives
3/4 cup finely grated Parmesan
1/2 cup roughly chopped thawed frozen spinach (squeezed dry)
1/2 cup halved cherry tomatoes
1 1/4 cups heavy cream
1 teaspoon finely chopped fresh rosemary
3 large eggs
Kosher salt and freshly ground black pepper

Steps:

For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
Adjust the oven temperature to 350 degrees.
For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
Copyright 2016 Television Food Network, G.P. All rights reserved.

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