Spinach Tomato Feta Quiche Food

SPINACH TOMATO AND FETA QUICHE

Steps:

• Preheat oven to 450°F
• Place pie shell on parchment paper-lined baking sheet.
• Heat 1/2 teaspoons oil in a small skillet on medium-high heat. Add shallot and cook until translucent. Cool and distribute evenly over pie shell.
• In a bowl, whisk together eggs, milk and half the salt and pepper until combined. Stir in the cheddar cheese, spinach, and basil, and pour into the pie shell.
• Bake for 10 minutes. Meanwhile, in a small bowl, toss tomatoes with remaining oil, salt and pepper.
• Remove quiche from oven and reduce heat to 375°F Place tomatoes on baking tray with quiche and return to oven. Bake for 30 minutes until quiche is golden brown and firm to the touch.
• Let rest 5 minutes before cutting into 8 slices and top each with a few roasted tomatoes and crumbled feta.

SPINACH, TOMATO AND FETA QUICHE

Steps:

• Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
• When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
• The crust should come 1 to 1 1/2 inches up the side of the pan.
• Crumble the feta cheese onto the bottom of the crust.
• Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
• Spread the spinach over the feta cheese.
• Beat the eggs, garlic and creme fraiche together.
• Pour over top of the feta cheese and spinach.
• Place cherry tomatoes on top of the quiche.
• Sprinkle chives and ground pepper on top.
• Bake at 350 F or 180 C for 45 minutes.

SPINACH, PARMESAN AND TOMATO QUICHE

Steps:

• For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Adjust the oven temperature to 350 degrees.
• For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
• For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
• Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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SPINACH QUICHE WITH SUN-DRIED TOMATO AND BASIL FETA CHEESE

Steps:

• Preheat oven to 400 degrees.
• Prick pie shell all over with fork and bake about 8 minutes, just until it starts to turn golden brown. Let cool.
• Turn oven down to 375 degrees.
• Place oil in pre-heated skillet on medium-high heat.
• Add onion and cook for 2-3 minutes.
• Add garlic and cook for additional 30 seconds.
• Add Spinach and combine well, just until heated through.
• Remove from heat and set aside to cool.
• Beat eggs in a large bowl.
• Add sour cream, half-n-half, and asiago, beating well.
• Stir in spinach mixture followed by crumbled feta.
• Pour mixture into pre-baked pie shell on a cookie sheet, (to catch any spills!).
• Cook 35-45 minutes or until set.
• Let cool about 5 minutes and enjoy!

SPINACH & FETA QUICHE

Steps:

• Heat oven to 375°F.
• In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
• Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.
• In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.
• Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.

SPINACH AND FETA QUICHE

Steps:

• To make the pastry, tip the flour, herbs if using and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 4 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball for use straight away or chill for up to 2 days.
• Roll out the pastry on a lightly floured surface to a round about 4cm larger than a 22cm tart dish (the one I use is of glass and about 4 cm deep). Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the dish and run the rolling pin over the top to trim. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• While the tart case cooks, in a frying pan saute the chopped pepper in butter until softened (about 2 minutes). Then add the spinach and sauté just till wilted. Finally add the chopped sun dried tomatoes and turn off the heat.
• Beat the eggs in a large bowl. Gradually add the creme fraiche, then stir in the dried oregano and season. You may not need salt as the feta will provide quite a bit. When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. peppers and tomato and finally pour over the egg mix. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, then remove from the tin.