Spinach and feta quiche with puff pastry
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.
Servings: 8 Servings
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!