Spinach Quiche with Feta and Olives
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 sheet prepared Puff pastry
- 2 tsps olive oil
- 1 medium onion (peeled and chopped)
- 2 cloves garlic cloves (peeled and chopped)
- 4 cups fresh, baby Spinach (roughly chopped)
- ¾ cup Feta (crumbled)
- 1 cup kalamata Olives (pitted and sliced)
- 2 eggs
- ½ cup plain Yogurt
- 3 Tbsps fresh Basil (chopped)
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Casserole dish, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Ladle, 1 Immersion blender, 1 Aluminum foil, 1 Vegetable brush
Preparation steps
1.
Preheat oven to 350º F. Grease a 9 inch pie plate or rectangular tart pan with nonstick cooking spray. Line the pan with puff pastry. Gently prick pastry all over with a fork. Bake pastry for 10 minutes. Press pastry lightly to flatten. Allow to cool. Leave oven on.
2.
In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until onion is soft, about 4 minutes. Add spinach and cook until spinach begins to wilt, about 2 minutes.
3.
Spread crumbled cheese over the bottom of pastry shell. Top with onions, spinach mixture and olives.
4.
Whisk together eggs, yogurt and basil, pour over spinach mixture and bake for 25 minutes. Serve warm or cold.
