Feta and spinach quiche with peeled tomatoes
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Easy
Ingredients
-
1
can
of Mutti Peeled Tomatoes
-
1
leek
-
80
g
fresh spinach
-
2
eggs
-
1
yolk
-
50
ml
milk
-
200
ml
cream
-
2
tbsp
dried blueberries
-
100
g
parmesan cheese
-
1
roll
paté brisée
-
50
g
feta cheese
-
1
tbsp
linseed
-
basil
-
extra virgin olive oil
-
salt
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Feta and spinach quiche with peeled tomatoes: Method
- Cut the leek into rounds and fry it in a pan with 1 tablespoon of extra virgin olive oil.
- Add the spinach, cook for a few minutes and leave to cool.
- In the meantime, beat the eggs with the milk, cream and parmesan cheese and add salt and pepper to taste.
- Add the leeks and dried blueberries and mix.
- Arrange the paté brisée in single-serving baking tins and pour in the filling.
- Add the drained whole peeled tomatoes and the crumbled feta cheese.
- Bake at 190°C for 25-30 minutes.
- Serve with fresh basil and linseed.
- If you wish, you can make a single quiche using a large tart mould.
- In this case, bake in the oven for 10-15 minutes longer.
