QUICHE WITH SPINACH, FETA CHEESE AND PINE NUTS

 

 

A little taste of Mediterranean cuisine into your plate for summer! This quiche is very fragrant and original! Enjoy with a Chenin blanc from the Loire Valley!

 

Preparation: 30 min (+ refrigeration of the dough 30 min.); cooking time: 45 min.
Serving 4 to 8

 

1 sheet puff pastry, thawed
1 tbsp. flour
9 oz. fresh spinach
1 tbsp. olive oil
5 oz. feta cheese, crumbled
1 3/8 oz. pine nuts
1 cup whole milk
1 cup heavy cream
3 eggs
Pinch of nutmeg
1 tbsp. fresh dill, minced
Salt and pepper

 

Warm the olive oil in a sauté pan on medium heat and cook the spinach 3 minutes. Season with salt and pepper. Let cool down and drain.

 
On a floured surface, roll the dough to make a round. Butter and flour a tart pan. Spread the dough into the pan and prick it with a fork. Refrigerate 30 minutes.

 
Preheat the oven to 400 F.

 
In a medium bowl, combine the eggs with the milk and cream. Add the dill and season with salt and pepper.
Spread the spinach over the dough. Pour the quiche preparation over and add the feta cheese and pine nuts.
Bake 40-45 minutes.

 

 

Bon Appetit!