Feta and spinach quiche with Mutti Whole Peeled Tomatoes, leeks and Parmesan: a savory, creamy recipe perfect for lunch or brunch.
4 people
1
Cut the leek into rounds and fry it in a pan with 1 tablespoon of extra virgin olive oil.
2
Add the spinach, cook for a few minutes and leave to cool.
3
In the meantime, beat the eggs with the milk, cream and parmesan cheese and add salt and pepper to taste.
4
Add the leeks and dried blueberries and mix.
5
Arrange the paté brisée in single-serving baking tins and pour in the filling.
6
Add the drained whole peeled tomatoes and the crumbled feta cheese.
7
Bake at 190°C for 25-30 minutes.
8
Serve with fresh basil and linseed.
9
If you wish, you can make a single quiche using a large tart mould.
10
In this case, bake in the oven for 10-15 minutes longer.
This feta and spinach quiche combines a creamy filling with fresh, savory ingredients for a delicious Mediterranean-inspired dish. Spinach and gently cooked leeks pair beautifully with tangy feta and Mutti Whole Peeled Tomatoes, which add a rich tomato flavor and a pleasant contrast to the creamy egg filling. Parmesan and dried blueberries bring extra layers of savory and subtly sweet flavor to this colorful homemade quiche.
For the best spinach and feta quiche, allow the cooked spinach and leeks to cool slightly before mixing them with the other ingredients. Drain the Mutti Whole Peeled Tomatoes well before adding them to prevent excess moisture from making the pastry soggy. Individual quiches are ideal for serving at brunch or as an appetizer, but the recipe can also be prepared in a single large tart tin. Finish with fresh basil and linseed just before serving for extra aroma, texture and a fresh finishing touch.
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