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    You are in: Home / Recipes / Spinach, Tomato and Feta Quiche Recipe
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    Spinach, Tomato and Feta Quiche

    Spinach, Tomato and Feta Quiche. Photo by Chef #1802942006

    1/19 Photos of Spinach, Tomato and Feta Quiche

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Sackville's Note:

    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 get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.

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    Units: US | Metric


    1. 1
      Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
    2. 2
      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.
    3. 3
      The crust should come 1 to 1 1/2 inches up the side of the pan.
    4. 4
      Crumble the feta cheese onto the bottom of the crust.
    5. 5
      Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
    6. 6
      Spread the spinach over the feta cheese.
    7. 7
      Beat the eggs, garlic and creme fraiche together.
    8. 8
      Pour over top of the feta cheese and spinach.
    9. 9
      Place cherry tomatoes on top of the quiche.
    10. 10
      Sprinkle chives and ground pepper on top.
    11. 11
      Bake at 350 F or 180 C for 45 minutes.

    Ratings & Reviews:

    • on January 20, 2010


      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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    • on August 31, 2009


      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!

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    • on July 11, 2009

      Excellent, this is my new favorite quiche recipe. I pre-baked the crust in a springform pan for about five minutes after brushing with egg yolk. I also used half milk and half sour cream with good results. I used swiss chard instead of spinach and chedder instead of feta. I also used garlic scapes instead of garlic. They are hard to find but totally worth it. After baking I slid the quiche out of the pan and onto an old wood cutting board and served with a green salad and melon. Absolutely beautiful.

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    Read All Reviews (70)


    Nutritional Facts for Spinach, Tomato and Feta Quiche

    Serving Size: 1 (119 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 282.5
    Calories from Fat 231
    Total Fat 25.6 g
    Saturated Fat 13.1 g
    Cholesterol 251.7 mg
    Sodium 239.0 mg
    Total Carbohydrate 4.0 g
    Dietary Fiber 0.7 g
    Sugars 1.5 g
    Protein 9.6 g

    The following items or measurements are not included:

    shortcrust pastry dough

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