Quiche aux Épinards et Feta

Quiche aux Épinards et Feta is a delightful French dish that combines the rich flavors of spinach and tangy feta cheese in a creamy custard, all encased in a flaky pastry crust. Perfect for brunch or a light dinner, this vegetarian quiche is both satisfying and elegant.

Ingredients

• Shortcrust pastry - 200 grams
• Fresh spinach - 150 grams
• Feta cheese - 100 grams, crumbled
• Eggs - 3 large
• Heavy cream - 150 ml
• Milk - 50 ml
• Garlic - 1 clove, minced
• Nutmeg - a pinch
• Salt - to taste
• Black pepper - to taste
• Olive oil - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Roll out the shortcrust pastry and line a 20 cm (8 inch) tart pan. Prick the bottom with a fork and refrigerate for 15 minutes.
3. In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
4. Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
5. In a mixing bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and black pepper until well combined.
6. Add the wilted spinach and crumbled feta cheese to the egg mixture and stir gently to combine.
7. Pour the filling into the prepared pastry shell, spreading it evenly.
8. Bake in the preheated oven for 25-30 minutes, or until the quiche is set and lightly golden on top.
9. Allow to cool for a few minutes before slicing and serving warm.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins A and C from spinach, supporting immune function.
• Provides a good source of protein and calcium from feta cheese.

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