Vegetarian
Spinach And Feta Quiche
Spinach And Feta Quiche
Light, flaky and full of flavour - this Spinach & Feta Quiche is your shortcut to a café-style brunch at home. Creamy eggs, feta and spinach come together in a golden shortcrust pastry shell, baked to perfection using the Cuisinart Air Crisp Pro on the Bake function.
Crisp on the outside, soft and savoury inside - it’s the ultimate all-day recipe for breakfast, lunch or a light dinner. Effortless, wholesome and seriously delicious.
Crisp on the outside, soft and savoury inside - it’s the ultimate all-day recipe for breakfast, lunch or a light dinner. Effortless, wholesome and seriously delicious.
Ingredients
- 1 sheet frozen shortcrust pastry (about 230 g), thawed slightly
- 5 large eggs (approx. 250 g)
- 240ml full cream milk
- 120g fresh spinach (or frozen spinach, thawed and well drained)
- 100g feta cheese, crumbled
- 50g shredded mozzarella
- 1 small onion (about 70 g), finely chopped
- 1 garlic clove, minced
- 1 tbsp olive oil (15 ml)
- 1/2 tsp salt (2.5 ml)
- 1/4 tsp ground black pepper
- Pinch of ground nutmeg (optional)
Preparation
- To prepare the base, lightly grease a 23 cm (9-inch) pie or quiche pan. Gently press the thawed frozen pastry into the pan, trimming edges as needed. To prevent a soggy base, prebake the pastry. Preheat your Cuisinart TOA-75XA to 180°C selecting the Bake function. Place the pastry-lined pan inside and bake for 7 minutes. Remove and set aside.
- In a skillet over medium heat add olive oil, then Sauté onion and garlic for 3–4 minutes until soft. Add the spinach and cook until just wilted (fresh) or warmed through (frozen). Remove from heat and let cool slightly.
- In a medium bowl whisk eggs with milk, salt, pepper, and nutmeg. Stir in the spinach mixture and crumbled feta. Add shredded cheese if using, and combine well.
- Pour the filling into the prebaked pastry shell. Bake in the TOA-75XA at 180°C for 20-25 minutes. The quiche is ready when the custard is firm and the top is lightly golden.