Best Spinach Quiche With Sun Dried Tomato And Basil Feta Cheese Recipes

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SPINACH, TOMATO AND FETA QUICHE



Spinach, Tomato and Feta Quiche image

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.

Provided by Sackville

Categories     Cheese

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 282.6, Fat 25.7, SaturatedFat 13.1, Cholesterol 251.7, Sodium 239, Carbohydrate 4.1, Fiber 0.7, Sugar 1.5, Protein 9.7

SPINACH TOMATO AND FETA QUICHE



Spinach Tomato and Feta Quiche image

Spinach adds color and texture to this anytime meal. This quiche also makes a great appetizer - just slice in small wedges and top with tomato.

Provided by Chef mariajane

Categories     Savory Pies

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 deep dish pie shell
1 1/2 teaspoons olive oil, divided
1 shallot, chopped
5 eggs
1/2 cup 1% milk
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup old cheddar cheese, shredded
3 nuggets frozen spinach, thawed, prepared according to package directions and well drained
1 tablespoon fresh basil, chopped
1 cup cherry tomatoes or 1 cup grape tomatoes, pricked with a toothpick
1/3 cup feta cheese, crumbled

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 & FETA QUICHE



Spinach & Feta Quiche image

Hands down, this is the best quiche I've ever tasted! The family that I cook for call it "KizziQuiche"... from Allrecipies.com. I've tried it using low-fat ingredients also, with great success!

Provided by Kizzikate

Categories     Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 teaspoon bottled minced garlic
1 small onion, chopped
12 ounces shredded sharp cheddar cheese, divided
1 cup milk
4 eggs, lightly beaten
salt & pepper, to taste
1 (10 ounce) box frozen chopped spinach, thawed & squeezed dry
6 ounces feta cheese with dried basil and tomato, crumbled
1 (4 ounce) jar sliced mushrooms, drained
1 frozen deep dish pie shell, slightly thawed

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.

Nutrition Facts : Calories 571.7, Fat 46.3, SaturatedFat 24.8, Cholesterol 246.9, Sodium 700.4, Carbohydrate 17.3, Fiber 2, Sugar 1.8, Protein 23.3

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