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Goldbraune Spinat-Feta-Quiche neben einem Glas Sauvignon Blanc, der ideale Wein aus Neuseeland von Cellardoor24.

Classic Easter Quiche with Young Spinach Leaves & Feta

This classic Easter quiche is the perfect choice for a hearty Easter brunch or a light spring lunch. The combination of tender spinach leaves and savory feta creates a harmonious flavor experience, complemented by a crisp shortcrust pastry. Paired with a lively Sauvignon Blanc from Central Otago by Cellardoor24, you’ll create a vegetarian dish that captivates with its aromatic brilliance and simplicity, bringing the freshness of early spring right to your plate..
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 2 people
Calories 580 kcal

Equipment

  • 1 Quicheform (24 cm)
  • 1 Nudelhölzchen
  • 1 Große Pfanne
  • 1 Schüssel zum Verquirlen

Ingredients
  

  • 250 g Shortcrust pastry ready-to-eat or homemade
  • 400 g young spinach leaves
  • 150 g Feta
  • 3 organic eggs
  • 200 ml cream
  • 1 small shallot
  • 1 garlic clove
  • A pinch of nutmeg
  • sea salt
  • Black pepper
  • 2 1 tablespoon pine nuts

Instructions
 

PREPARATION:

  • Preheat the oven to 180 degrees Celsius (top and bottom heat).
  • Lightly grease the quiche pan.
  • Line the pan with the shortcrust pastry.
  • Gently press down on the edge.
  • Prick the bottom several times with a fork.
  • Wash and sort the spinach leaves thoroughly.
  • Finely chop the shallot and garlic.

COOKING STEPS:

  • Sauté the shallots and garlic in a little oil until translucent.
  • Add the spinach in batches until it wilts.
  • Squeeze the spinach very well in a colander.
  • Spread the dried spinach over the crust.
  • Crumble the feta evenly over the spinach.
  • Whisk the eggs and cream together in a bowl.
  • Season the mixture with nutmeg, salt, and pepper.
  • Carefully pour the egg mixture over the filling.
  • Sprinkle the pine nuts over the quiche.
  • Bake the quiche for about 35 to 40 minutes.
  • The surface should be golden brown and the filling should be set.

SERVE:

  • Let the quiche rest for 5 minutes before cutting into it.
  • Cut the quiche into slices.
  • Arrange the pieces on flat plates.
  • Pour a glass of chilled Sauvignon Blanc from Central Otago.
  • Garnish with a few fresh herbs, if desired.

RECOMMENDED SIDE DISHES:

  • Small Wild Herb Salad
  • Cherry tomatoes with balsamic vinegar
  • Eingelegte Radieschen

Nutrition

Calories: 580kcalCarbohydrates: 34gProtein: 18gFat: 42g
Keyword Brunch, Central Otago, Easter, Feta, New Zealand, Quiche, Sauvignon Blanc, Spinach, Vegetarian
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