Recette de QUICHE aux épinards et fromage de fêta/Recette avec de la pâte feuilletée

Heat the spinach in a saucepan.

Drain them in a colander so that they return their water well.

To make the quiche, beat the eggs in a bowl with salt and pepper.

Pour in the cream and milk while mixing.

Optional: Add 50 g of emmental cheese.

Roll out the puff pastry in a pie pan lined with baking paper.

Add a little feta on the puff pastry.

Distribute the chopped spinach and feta cubes over the dough.

Cover with the egg mixture.

Sprinkle with feta and emmental cheese.

Bake for 40 minutes at 200 °C.

When cooking is finished, immediately serve your still hot quiche.

Equipment Needed

Spice Level:

Dietary