Quiche with spinach and feta

Ingredients

• 500 gspinach
• 5eggs
• 150 gfeta
• 175 gvegetarian chicken pieces
• 1red bell pepper
• 125 mlcrème fraîche
• 1 rollsavoury tart dough or 7–8 sheets puff pastry

Instructions

1. 1

   Preheat and prepare

   Heat the oven to 180°C. Bring the tart dough or puff pastry to room temperature so it is easier to handle.

2. 2

   Cook the filling

   Dice the red pepper. Heat some oil in a pan and fry the vegetarian chicken pieces for about 5 minutes. Add the pepper and cook for a further 3–4 minutes.

3. 3

   Wilt the spinach

   Meanwhile, sauté the spinach in a large pan until it has wilted. Squeeze it thoroughly with kitchen paper to remove most of its moisture.

4. 4

   Mix the egg

   Whisk the eggs with about half of the feta and the crème fraîche. Season with salt and pepper to taste.

5. 5

   Line the tin

   Grease a baking tin with a little oil or butter and line it with the tart dough. Prick a few holes in the base.

6. 6

   Fill the pastry

   Spread the spinach over the pastry base, then add the vegetarian chicken and pepper mixture. Pour the egg mixture over the filling and crumble the remaining feta on top.

7. 7

   Bake until golden

   Bake for about 45–55 minutes, until the quiche is nicely golden brown.

What is spinach and feta quiche?

Quiche is a savoury baked tart associated with French cooking, made with pastry and a set egg-based filling. This version pairs spinach and salty feta with vegetarian chicken pieces and red pepper for a substantial, colourful filling.

The recipe works by cooking down the spinach and removing excess moisture before it goes into the pastry. That helps the egg mixture set without leaving the base soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 29g protein, 36g carbs, 40g fat.

The pastry and crème fraîche contribute much of the energy and fat, while the eggs and vegetarian chicken pieces provide protein. The pastry supplies a substantial share of the carbohydrates. Pair a slice with a generous green salad or extra vegetables for a more balanced plate.

Prepare the spinach well

Wilt the leaves: spinach shrinks considerably as it cooks, so a large pan makes it easier to work in batches if needed. Once it has wilted, squeeze it firmly with kitchen paper.

Remove moisture: this is the key preparation step for a tidy slice and a filling that sets properly. Let the spinach cool briefly if it is too hot to handle safely.

Build savoury flavour

Vegetarian chicken and pepper: frying them first gives the pepper a little time to soften and heats the meat-free pieces before they go into the tart. Keep the pieces in an even layer while cooking where possible.

Feta: whisk about half into the eggs and crème fraîche, then scatter the rest over the top. Its salty flavour means it is worth tasting the filling before adding much extra salt.

Look for a set centre

Golden top: the quiche needs about 45–55 minutes at 180°C, but ovens and tins can vary. Start checking towards the shorter end of the stated baking time.

Set filling: the centre should look set rather than liquid when the quiche is ready. If the pastry edges are browning quickly, keep an eye on them as it finishes baking.

Choose and handle the pastry

Tart dough: bring it to room temperature before lining the tin, then prick the base in a few places as directed. This makes the dough easier to handle and gives the base a little room to release steam.

Puff pastry: the recipe also allows 7–8 sheets, which can be used to line the tin. Keep the sheets covered while working so they remain manageable.

Serve it as a meal

Fresh side: serve a slice with a crisp green salad or simply dressed leaves to add freshness alongside the rich filling. The quiche can be served warm or at room temperature.

For a fuller lunch, add boiled new potatoes or a light vegetable soup. Let the quiche rest briefly after baking so the filling is easier to portion.

Recipe notes & tips

• Squeeze the wilted spinach thoroughly to limit excess liquid in the filling.
• Let the pastry come to room temperature before lining the tin.
• Dice the pepper evenly so it cooks at a similar rate throughout.
• Taste the egg mixture before adding salt, as feta is already salty.
• Allow the quiche to rest briefly after baking for neater slices.

Variations

• Add herbs: stir chopped parsley or dill into the egg mixture for a fresh herbal note.
• Use another pepper: swap the red pepper for a yellow one for a similarly sweet flavour.
• Try another cheese: replace some of the feta with grated mature cheddar for a milder, more familiar finish.
• Add onion: fry finely sliced onion with the vegetarian chicken pieces until softened.
• Make it meat-free: check that both the pastry and vegetarian chicken pieces are suitable for your dietary needs.

Common mistakes to avoid

• Wet spinach: excess moisture can make the filling soggy; squeeze the wilted leaves thoroughly.
• Cold pastry: pastry straight from the fridge can be harder to shape; let it come to room temperature first.
• Too much salt: feta brings plenty of saltiness; taste the egg mixture before seasoning.
• Undercooked centre: a browned top alone is not enough; check that the middle looks set before removing the quiche.
• Cutting too soon: a very hot quiche can be difficult to portion; let it rest briefly before slicing.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in the oven until hot throughout, or warm them in the microwave; the pastry may soften in the microwave.

Frequently asked questions