🍽️ Puff Pastry Quiche with Spinach, Feta, Tomatoes and Pine Nuts

Name: Puff Pastry Quiche with Spinach, Feta, Tomatoes and Pine Nuts
Total time: 75 min
Yield: 4 servings
Ingredients: 275 g puff pastry (frozen); 450 g spinach (frozen); 1 small onion(s) (chopped); 40 g pine nuts; 10 cocktail tomatoes; some Gouda (grated); 3 egg(s); 2 clove(s) of garlic; 1 pinch(es) of salt and pepper; a little nutmeg, freshly grated; 200 g feta cheese; butter for the pan

817 kcal · 75 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

275 g puff pastry (frozen)
450 g spinach (frozen)
1 small onion(s) (chopped)
40 g pine nuts
10 cocktail tomatoes
some Gouda (grated)
3 egg(s)
2 clove(s) of garlic
1 pinch(es) of salt and pepper
a little nutmeg, freshly grated
200 g feta cheese
butter for the pan

Instructions

1. Grease a 28 cm diameter quiche pan with butter. Line it with the puff pastry (a pre-made dough consisting of many thin layers), prick the base several times with a fork, and place the pan in the refrigerator for further preparation.
2. Preheat the oven to 180 degrees Celsius with top and bottom heat.
3. Heat some olive oil in a non-stick pan and lightly toast the pine nuts. Remove them and place them on a small plate.
4. Sauté the onion cubes until translucent. Add the spinach, press in the garlic, and let the mixture thaw over low heat. Use as little water as possible. Season the mixture generously with salt, pepper, and nutmeg.
5. Cut the feta into small cubes. Mix it with the beaten eggs (you can add a little cream), the grated cheese, and the toasted pine nuts. Season the mixture lightly to taste.
6. Fill the lined pan with the spinach. Pour the egg-feta-pine nut mixture over it and smooth it out. Then press the halved cherry tomatoes into the mixture.
7. Bake the quiche on the middle rack for about 45 minutes. Tip: Turn on the fan (convection heat) at the end so that the quiche turns a nice golden brown.

Nutrition per serving

kcal: 817
Protein: 31 g · Fett/Fat: 60 g · Carbs: 34 g