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Tomato Feta Quiche with Basil and Spinach

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This delicious Tomato Feta Quiche combines fresh ingredients for a delightful taste experience. Perfect for lunch or impressing guests, it’s a must-try recipe!

Ingredients

Scale
  • 1 shortcrust pastry (store-bought or homemade)
  • 300 g fresh spinach leaves
  • 200 g feta cheese
  • 3 large tomatoes
  • 3 eggs
  • 200 ml cream
  • 1 bunch fresh basil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 180°C (fan oven). This ensures the oven is ready when the quiche is prepared.
  2. Place the shortcrust pastry in a quiche dish, pressing the edges well and pricking the base with a fork several times. Let it rest for 5 minutes.
  3. Meanwhile, sauté the fresh spinach in a large pan without oil over medium heat for about 3-5 minutes until wilted. Remove from heat and let cool.
  4. Slice the tomatoes into thin slices and crumble the feta cheese into small cubes. Set both aside.
  5. In a bowl, whisk the eggs with the cream and season with salt and pepper. Mix well for about 2 minutes.
  6. Evenly distribute the cooled spinach over the shortcrust pastry, followed by the tomato slices and feta cubes.
  7. Pour the egg-cream mixture evenly over the filling, ensuring all ingredients are well coated.
  8. Bake the quiche in the preheated oven for 30 minutes. It is done when the surface is golden brown and the filling is set. Keep an eye on it to avoid over-baking.
  9. Let the quiche rest for 10 minutes after baking. This helps set the filling and makes it easier to slice. Then cut into pieces and serve.

Nutrition

Keywords: Avoid adding too much liquid to the quiche to prevent a soggy bottom. Make sure to drain the tomatoes well before adding them. A quiche dish with a removable bottom makes it easier to remove the quiche without damaging it.

Find it online: https://chefwatermelon.com/tomaten-feta-quiche-mit-basilikum-und-spinat/