77
Submitted by Sackville
"This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal."
photo by Ashley Cuoco 
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4-5
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ingredients
- 1 package frozen shortcrust pastry dough
- 1 tablespoon olive oil
- 2 cups packed fresh spinach leaves, trimmed and washed thoroughly
- 4 large eggs
- 2⁄3 cup creme fraiche (you can also use heavy cream or milk)
- 1⁄3 cup crumbled feta cheese
- 6 cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, chopped
- fresh ground black pepper
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directions
- 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.
Questions & Replies
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Reviews
-
This was wonderful! I made it crustless, and I used another reviewer's suggestion of thinly sliced Roma tomatoes instead of cherry tomatoes. I didn't have any chives, so I used some thinly sliced scallions instead. It cooked in exactly 45 min, and it was perfect! Thanks for a great dinner!
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Finally I found the perfect quiche recipe. I made it with 1/2 lowfat milk and 1/2 sour cream like Sunday Cook suggested and will do this in every quiche, every time. This recipe is tasty, creamy, excellent. I used herbed goat cheese and this was a hit!
MommaBakes2
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Easy and delicious, and very easy to add your own spin to. I added sliced fresh mushrooms, shredded parmesan and dry mustard, rosemary and marjoram. Any way you like it, it is an adaptable and yummy result!
Madeleine C.
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I love this!!!! I tried to follow recipe but after reading reviews made some changes, mostly to make it super easy.I used a 9" Pillsbury Deep Sided ready made pie crust.Used a whole container of washed baby spinach, 1lb.Added 1/4 onion, diced, 1 tbsp of butter and 1 teaspoon of minced garlic out of a jar while sautéing spinach. Once wilted, transfer to cutting board and run knife through it.Used 5 eggs not 4Used 3/4 cup of heavy whipping cream instead of creme fraiche.1/2 cup of crumbled feta1 Roma tomato sliced for top. This filled up pie crust to the top, cover the whole quiche with tomatoes. Bake on cookie sheet for 45 min, let stand and cool. This was quick and easy to make. Soooo good!
c.m.jones
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Absolutely delicious! I used a 16oz. bag of chopped spinach, (squeezed dry), and 1/3 cup cream, 1/3 cup milk. Instead of garlic and chives, I sauteed a thinly sliced shallot and 6oz. sliced crimini mushrooms and layered those in. They were a fantastic addition.
Snickerspotpie
see 70 more reviews
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Tweaks
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1st time going crustless. I did not wilt the spinach. Subsituted sauteed onions for chives, added 3 diced baby bella mushrooms (sauteed), and 1/4 tsp Greek seasoning, fresh ground pepper and sea salt to egg/hvy cream mix. Topped with 2 slices diced precooked applewood bacon and a handful of shredded mozzarella, and a few extra cherry tomatoes from my garden. It's very good!
Dawn M.
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Good recipe, additional seasoning is needed. I used 3 cloves of grated garlic, salted the spinach and added mushrooms before adding it to the pie shell. I also just used a ready made deep dish pie crust, and 4 cheese blend on top. I hate to change a recipe so I would just say I added to this one not changed it.
Ronni1122
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I love this!!!! I tried to follow recipe but after reading reviews made some changes, mostly to make it super easy.I used a 9" Pillsbury Deep Sided ready made pie crust.Used a whole container of washed baby spinach, 1lb.Added 1/4 onion, diced, 1 tbsp of butter and 1 teaspoon of minced garlic out of a jar while sautéing spinach. Once wilted, transfer to cutting board and run knife through it.Used 5 eggs not 4Used 3/4 cup of heavy whipping cream instead of creme fraiche.1/2 cup of crumbled feta1 Roma tomato sliced for top. This filled up pie crust to the top, cover the whole quiche with tomatoes. Bake on cookie sheet for 45 min, let stand and cool. This was quick and easy to make. Soooo good!
c.m.jones
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We had this last week and it was delightful. The only thing I did differently was to use goat cheese crumbles instead of the feta. Leftovers were great too. So easy to put together, we will definitely have this again!
Trishinomaha
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This was wonderful! I made it crustless, and I used another reviewer's suggestion of thinly sliced Roma tomatoes instead of cherry tomatoes. I didn't have any chives, so I used some thinly sliced scallions instead. It cooked in exactly 45 min, and it was perfect! Thanks for a great dinner!
EmJoMay
see 5 more tweaks
RECIPE SUBMITTED BY
Sackville
London
- 104 Followers
- 687 Recipes
- 35 Tweaks
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband.<img src="http://i3.photobucket.com/albums/y53/duch*eSS13/World%20Tour/ZWT2.gif">
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