While hearty stews are more on the menu in autumn and winter, as temperatures rise we long for lighter dishes. Wild garlic, rhubarb, fresh herbs, zucchini, etc. – with spring, numerous great and delicious fruits and vegetables are finding their way back into the kitchen. From soups to pasta to salads - you can prepare lots of delicacies with them. How about an irresistibly delicious and quick spinach quiche with feta for dinner? Crispy shortcrust pastry paired with a hearty filling – the savory cake is always a real treat and tastes simply wonderful. Whether vegetarian, with puff pastry, low carb or even vegan – everyone will find the right quiche recipe here!
Vegetarian spinach quiche with feta
Asparagus, wild garlic or a crispy oneGrilled trout– the light and colorful spring cuisine always puts you in a good mood. Whether warm, cold, as a starter or main course – our spinach quiche with feta is a real dream and tastes simply delicious both cold and warm!
Ingredients for the dough:
- 250 grams of wheat flour
- 125 Gramm Butter
- 30-40 ml of water
- 1/2 tsp paprika powder
- Salt and pepper to taste
Spinach filling:
- 500 grams of fresh spinach
- 200-250 grams of feta
- Butter or olive oil for sautéing
Molding:
- 2 Owner
- 100 grams of cream
- 200 grams of sour cream
- 15 grams of cornstarch
- 50-70 grams of Parmesan, finely grated
- Salt and pepper to taste
Preparation:
- Preheat the oven to 180 degrees and grease a 26 cm diameter tart pan with butter and lightly dust with flour.
- To make the dough, knead the wheat flour and butter vigorously with your hands in a bowl.
- Add water and spices and process everything into a homogeneous mass. Wrap in cling film and place in the fridge for 30 minutes.
- In the meantime, melt some butter in a large skillet over medium heat and sauté the spinach in it.
- Allow the spinach to cool slightly and mix with the feta in a bowl. Season with salt and pepper.
- Put the ingredients for the icing in a bowl and stir with a whisk until smooth.
- Roll out the quiche dough thinly on a floured work surface and press it into the mold. Prick several times with a fork and bake for about 15 minutes.
- Spread the spinach filling on the base and then pour the icing over it.
- Bake the spinach quiche with feta for 35-40 minutes until golden brown.
- Allow to cool slightly and enjoy!
Quick spinach quiche with puff pastry
Want to whip up something for dinner in a hurry? Then you are in good hands with our spinach quiche with puff pastry! Full of flavor, crispy and ready in no time – what’s not to love?
Ingredients:
- 1 pack of puff pastry
- 150 grams of baby spinach
- 170 grams of feta cheese
- 200 grams of cherry tomatoes
- 5 Owner
- 160 ml whipped cream
- 120 ml milk
- 30 grams of Parmesan, grated
- 1 teaspoon dried oregano
- 1 tsp olive oil
- Salt and pepper to taste
Preparation:
- Preheat the oven to 200 degrees and grease a 24 cm diameter tart pan with butter.
- Place the rolled out puff pastry into the tin and pull it slightly over the edge. Prick several times with a fork.
- Place a piece of baking paper on top and top with pie weights or dried beans.
- Blind bake the dough for 15 minutes, remove the beans and bake for another 10 minutes. Remove from oven and allow to cool slightly.
- Reduce the oven temperature to 180 degrees.
- Whisk eggs with cream and milk in a large bowl and season with oregano, salt and pepper.
- Stir in spinach and mix well.
- Sprinkle feta cheese on the base and pour spinach filling over it.
- Top with cherry tomatoes and put in the oven for 20 minutes.
- Cover with aluminum foil and bake for another 30-35 minutes.
- Allow to cool slightly and your spinach quiche with feta made from puff pastry is ready!
Low carb spinach quiche with feta and mushrooms
Yes, you can actually make a low carb spinach quiche with feta that tastes just as good. Full of flavor and only 190 calories and 4 grams of net carbs per piece - perfect for a light breakfast or as an accompaniment to onecreamy asparagus soup.
Ingredients:
- 300 grams frozen spinach, defrosted
- 4 Owner
- 250 grams mushrooms, cut into thin slices
- 1 garlic clove, finely chopped
- 100 grams of feta cheese
- 240 ml milk
- 90 Grams Mozzarella
- 40 grams of Parmesan, grated
- 1 tbsp olive oil
- Salt and pepper to taste
Preparation:
- Preheat the oven to 180 degrees.
- Squeeze the spinach well.
- Heat olive oil in a pan over medium heat and fry mushrooms and garlic for 3-5 minutes.
- Grease a 20 cm diameter round baking pan with a little butter.
- Mix the spinach, mushrooms and feta in a bowl and add to the baking pan.
- Whisk eggs, milk and parmesan in a bowl and season with salt and pepper.
- Pour the egg mixture into the mold and top with the mozzarella.
- Bake low carb spinach quiche with feta for 45-50 minutes until golden brown and enjoy!
Vegan spinach quiche with feta? Yes, that is also possible and the result is incredibledelicious and light dish! Whether for brunch, lunch or as a hearty, vegan breakfast – a real dream!
Ingredients for shortcrust pastry:
- 200 grams of wheat flour
- 80 grams of vegan butter
- 40ml water
- A pinch of salt
Spinach mixture:
- 300 grams of spinach
- 4 spring onions
- 1 tbsp olive oil
Tofu filling:
- 350 grams silken tofu, drained
- 10 grams of cornstarch
- 120 grams of vegan feta cheese
- 30 grams of yeast flakes
- 1/2 TL Turmeric
- Salt and pepper to taste
Preparation:
- For the dough, mix flour and salt in a bowl.
- Add butter and water and knead with your hands to form a smooth dough.
- Wrap in cling film and place in the fridge for 30 minutes.
- Preheat the oven to 200 degrees and roll out the dough on a floured work surface.
- Place in a tart pan and prick several times with a fork.
- Heat olive oil in a large skillet over medium heat and sauté spring onions for 2-3 minutes.
- Add spinach and sauté for 2 minutes.
- Let the spinach cool slightly and squeeze well.
- Mix the tofu, cornstarch, yeast flakes and spices in a bowl until creamy.
- Add the spinach mixture and vegan feta and mix well.
- Pour the filling into the mold and bake for 10 minutes.
- Reduce temperature to 180 degrees and bake for another 35-40 minutes.
- Allow to cool briefly and your vegan quiche with spinach and feta is ready!
