Directions
- 1Preheat the oven to 180 °C (th.6).
- 2Butter a tart pan and cover it with shortcrust pastry.
- 3Press the dough well and prick it with a fork to prevent it from swelling during cooking.
- 4Place the mold in the refrigerator.
- 5Finely chop 1 or 2 shallots.
- 6Melt butter in a frying pan over medium heat.
- 7Add the shallots to the pan.
- 8When the butter starts to get mushy, add the spinach pieces, salt, pepper, and a little butter.
- 9Cover and let the spinach drop for a few minutes.
- 10Remove the lid to evaporate the water and continue cooking for 2 minutes.
- 11Remove the vegetables from the heat.
- 12Cut the feta.
- 13Mix the ingredients for the quiche filling: eggs, milk, cream, salt, pepper, and nutmeg.
- 14Add the cooked spinach and shallots, and the cut feta to the quiche filling.
- 15Pour all the filling into the prepared pastry in the mold.
- 16Bake for 35 to 40 minutes at 180 degrees in the oven.
- 17Add a little Parmesan cheese on top.
Ingredients
- 4 eggs
- 25 cl whole liquid cream
- 20 cl milk (preferably whole)
- 5 g salt
- 1 good pinch of pepper
- 1 pinch nutmeg
- 1 all-butter shortcrust pastry (homemade or store-bought)
- 500 g fresh spinach or spinach shoots
- 2 shallots
- 200 g feta
- as much as you want grated Parmesan or Pecorino
- 60 g butter
- salt
- pepper
Equipment
frying panmoldoventart panforksauté pan
Tips
- You can eat the quiche hot, warm, or cold with a little salad.
- You know it's cooked when the dough comes off the pan.
- Don't forget a little punch of Parmesan cheese on top.
- Prick the pastry with a fork to prevent it from swelling during cooking.
- Butter a tart pan and cover it with shortcrust pastry.
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