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Spinach, Feta and Tomato Quiche

By chef Leonhard Wenzel

A colorful quiche with spinach, feta, and juicy tomatoes. Great for a summer lunch or picnic.

30 min
Medium

10 min prep · 20 min cook

Spinach, Feta and Tomato Quiche
566 kcal · per serving
Protein 18g Carbs 27g Fat 42g
Ingredients

What you will need

8 items · serves 1
  • Puff pastry 0.25 pcs
  • Eggs 1 pcs
  • Frozen spinach 50 g
  • Feta 25 g
  • Tomatoes 0.5 pcs
  • Double Cream 50 ml
  • Grated cheese 25 g
  • Garlic 0.5 clove

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

10 steps · 20 min cook

  1. Prepare the ingredients. Prepare all the ingredients in advance and let the spinach thaw (you can put it in water for a while and then squeeze it well) so the cooking goes smoothly 🥧✨

  2. Slice the tomatoes. Slice the tomatoes into thin rounds

  3. Chop the garlic. Chop the garlic into small cubes

  4. Chop the feta. Cut the cheese into small pieces

  5. Mix the egg mixture. Mix the eggs, garlic, cream, and cheese, season with salt and pepper, and stir

  6. Spread out the dough. Spread the dough into a baking dish

  7. Add the feta and spinach. Add the cheese and spinach and spread evenly

  8. Pour over the mixture. Pour over the prepared egg mixture

  9. Arrange the tomatoes and bake. Arrange the tomatoes in a circle on top and bake in the oven at 200 C for about 20 minutes

  10. Serve. Remove from the oven and serve 🥧✨

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