Quiche Florentine or it could be called a Spinach Feta Quiche made in a deep dish. Light, fluffy with a bit of a zing from the feta. This is a great dish for lunches or to impress your friends over a luncheon. Can be eaten by itself or served with salad and crusty bread rolls. Halve the recipe for a smaller pie dish or make 2. They also freeze well, once cooked and warmed up in a low oven.
Serves 4 – 8
This recipe makes 1 large quiche as in the photos or 2 normal quiches depending on the size of your available dishes.
- 1 or 2 sheets of shortcut or puff pastry sheets
- Spray oil to grease dish
- 500 – 600ml thickened cream
- 7 – 8 eggs
- 2 pkts of frozen spinach
- 1 onion, diced
- salt & pepper to taste
- 100gm feta cheese, diced
- 100gm or 1 cup of grated tasty cheese
- Preheat oven to 180 C.
- Grease the pie dish and line with the pastry sheet, carefully stretching it out if needed to fit, or trimming of excess pastry.
- Lightly sauté onion and spinach in a skillet on stove for approx 5 minutes.
- Break eggs into a blender and add the cream and pulse for approx minute or whisk in a bowl.
- Pour egg mixture into pie dish.
- Add the spinach and onion mixture and spread out evenly through the egg mixture.
- Add the feta cheese again spreading evenly through the mix.
- Sprinkle the tasty cheese on top lightly pressing down into the egg mixture.
- For large pie dish bake in oven for approx 50 minutes, for smaller pie dishes start checking after 30 – 40 minute mark. Check if cooked by pressing down lightly in the middle to see if it is firm to the touch or insert a knife and see if it comes out cleanly.