Easy Spinach And Feta Puff Pastry Quiche

Sharing is caring!

I love everything with spinach and feta. This spinach and feta quiche is so easy and quick to make and tastes like you’ve spend much more time on it.

Made with cream cheese, eggs, feta, frozen spinach and store – bought puff pastry in under 45 minutes. It tastes great from brunch to dinner. Make salad while the quiche is in the oven to serve it with the quiche.

Puff pastry spinach feta quiche made with cooked creamy spinach feta sauce is a regular dish at our house. I always have all the ingredients to make it at home. So when I’m running out of ideas on what to cook, I go for it. After all it’s my family’s favorite!

Here is what you need to make spinach and feta puff pastry quiche

  • 350 g (12.3 oz) frozen spinach, thawed and very well drained
  • 200 g (7.1 oz) feta cheese, good quality
  • 1 medium onion
  • 2 garlic cloves
  • 2 medium eggs
  • 1 store bought fresh puff pastry (fresh, ca. 275 g/ 10 oz)
  • 200 g (7.1 oz) cream cheese
  • a pinch of ground nutmeg
  • salt and pepper to taste

How to make spinach and feta puff pastry quiche

Peel and mince garlic and onion. Heat oil in a skillet or pan over medium heat and saute onion and garlic for about 3 minutes. Add thawed and very well strained spinach and cook for 3 minutes.

Stir in cream cheese and season with salt, pepper and nutmeg.

Cook for another minute. Remove from the heat. Stir in the eggs and crumble in feta.

After making the filling preheat the oven to 200°C (392 °F), with both top and bottom heat.

Roll out the puff pastry and line it into a 28 cm (11 inch) flan dish (tart tin). Cut off the extremely overhanging pastry. Then press the pastry into the flan dish with your hands. Use the pastry that you cut off just to make sure that the bottom of the dish will be nicely covered to ensure that no filling will be coming through.

Now pour the filling onto the top and spread it nicely all over the pastry with either a spoon or a spatula. Fold the pastry back in (over the filling) that is still hanging

and bake for about 30 minutes or until the pastry is nicely lightly brown.

Let cool for few minutes and enjoy!

More recipes you may like

Easy spinach and feta puff pastry quiche

This puff pastry spinach quiche with feta is so easy and quick to make and tastes like you've spend much more time on it. Made with cream cheese, eggs, feta, frozen spinach and store bought puff pastry in under 45 minutes. It tastes great from brunch to dinner.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: European, French
Keyword: Easter, Make aheah meals, mother's day, new year's eve, spinach feta puff tart, spinach tart, vegetarian, vegetarian quiches
Servings: 8 Servings
Author: Ester from esterkocht.com

Equipment

  • Cutting board
  • Knife
  • Spatula or spoon
  • Wooden spoon
  • Skillet or pan
  • 28 cm (11 inch) flan dish (tart tin).

Ingredients

  • 350 g (12.3 oz) frozen spinach thawed and very well drained
  • 200 g (7.1 oz) feta cheese good quality
  • 1 medium onio
  • 2 garlic cloves
  • 2 medium eggs
  • 1 store bought fresh puff pastry (fresh, ca. 275 g/ 10 oz)
  • 200 g (7.1 oz) cream cheese
  • a pinch of ground nutmeg
  • salt and pepper to taste

Instructions

  • Peel and mince garlic and onion. Heat oil in a skillet or pan over medium heat and saute onion and garlic for about 3 minutes. Add thawed and very well strained spinach and cook for 3 minutes. Stir in cream cheese and season with salt, pepper and nutmeg. Cook for another minute. Remove from the heat. Stir in the eggs and crumble in feta. After making the filling preheat the oven to 200°C (392 °F), with both top and bottom heat.
  • Roll out the puff pastry and line it into a 28 cm (11 inch) flan dish (tart tin). Cut off the extremely overhanging pastry. Then press the pastry into the flan dish with your hands. Use the pastry that you cut off just to make sure that the bottom of the dish will be nicely covered to ensure that no filling will be coming through. Now pour the filling onto the top and spread it nicely all over the pastry with either a spoon or a spatula. Fold the pastry back in (over the filling) that is still hanging and bake for about 30 minutes or until the pastry is nicely lightly brown. Let cool for few minutes and enjoy!

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

 

Sharing is caring!

One Comment

  1. Rebecca Davis

    5 stars
    This is a new savory favorite!! Thanks so much for the recipe. Even my son loves it and he’s not particularly fond of eggs or spinach!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.