Quiche with Spinach & Tomato & Pine Nuts

5 from 5 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 50 g Butter / margarine
  • 100 g Flour
  • 40 ml Water
  • 1 Pri Salt
  • 300 g Spinach leaves (frozen)
  • 1 small Onion
  • 1 Toes Garlic
  • 150 g Feta
  • 7 piece Cocktail tomatoes
  • 30 g Pine nuts
  • 50 g Grated Gouda (or any other cheese)
  • 2 Eggs
  • 100 ml Milk or cream
  • 100 ml Salt and pepper
  • 1 pinch Nutmeg, freshly grated


  • Put the butter, flour, water and salt in a bowl and knead into a smooth dough. You can refrigerate the dough again for half an hour, but I often roll it out directly and put it in a baking dish. If you want to save yourself this step, you can also buy a puff pastry from the refrigerated counter;). Pierce with the fork several times.
  • Let the spinach thaw (either put it out beforehand, defrost it in the saucepan over low heat or use the microwave) and let it drain. Chop the onions and garlic and spread them on the bottom with the spinach.
  • Cut the feta into cubes and spread over the spinach.
  • Mix eggs, milk / cream, spices and distribute evenly over the quiche.
  • Spread the halved cocktail tomatoes with the flat side up on the quiche and sprinkle with pine nuts.
  • For school, distribute the cheese and bake at 180 ° C top and bottom heat for 45 minutes.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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