Feta and spinach quiche with peeled tomatoes

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.

cooking sketch 60 min (COOK TIME: 30 min / PREP TIME: 30 min)

cooking sketch Easy

4 people

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
Share the ingredient list

Method

  1. Cut the leek into rounds and fry it in a pan with 1 tablespoon of extra virgin olive oil.
  2. Add the spinach, cook for a few minutes and leave to cool.
  3. In the meantime, beat the eggs with the milk, cream and parmesan cheese and add salt and pepper to taste.
  4. Add the leeks and dried blueberries and mix.
  5. Arrange the paté brisée in single-serving baking tins and pour in the filling.
  6. Add the drained whole peeled tomatoes and the crumbled feta cheese.
  7. Bake at 190°C for 25-30 minutes.
  8. Serve with fresh basil and linseed.
  9. If you wish, you can make a single quiche using a large tart mould.
  10. In this case, bake in the oven for 10-15 minutes longer.

Liked the recipe?

Review and share with your friends

Comments 0


Also made with: Pelati


Choose country and language