Quiche, feta, épinards & huile d'olive aux herbes de Provence

Quiche, feta, spinach & olive oil with Provence herbs

The sweet combination of fresh spinach and creamy feta!

For 6 persons :

Preparation 20 minutes
Cooking 30 minutes

Ingredients :

  • 1 roll of shortcrust pastry or homemade shortcrust pastry
  • 1 onion
  • 10g butter
  • 100 g spinach
  • 20 cl of liquid cream
  • 3 eggs
  • 150g feta
  • Salt pepper
  • 1/2 tsp ground nutmeg
  • Olive oil with Herbes de Provence

Preparation :

Precook the dough for 10 minutes at 200°

1. Spread the shortcrust pastry in a tart mold. Prick the tart base with a fork. Reserve in a cool place.

2. Slice the onion and brown it in butter with the spinach. Let cool.

3. Preheat the oven to 210°C. Mix the eggs in a bowl adding the cream. Salt and pepper. Add the nutmeg and mix.

4. Pour the quiche mixture onto the tart base, add the spinach fondue, and the diced feta cheese. Bake for 30 minutes. Decorate with dill.

5. Add a drizzle of olive oil to Herbes de Provence for more deliciousness.