Spinach, pepper and feta quiche

Recipe from: 4/19/2001 12:00:00 AM
Ingredients 8
Servings 0


  • 1
    quantity basic shortcrust pastry (see recipe)
  • 1
    green pepper, finely chopped
  • 15
    olive oil
  • 1
    fresh spinach leaves, washed and shredded
  • salt and freshly ground black pepper
  • 85
    crumbled feta cheese
  • 1
    quantity basic egg custard (see recipe)


Preheat the oven to 200 ºC and line a 30 cm quiche pan with shortcrust pastry. Bake blind as described. Meanwhile sauté the green pepper in the olive oil until fragrant - about 1 minute. Add the spinach and sauté for 1 minute longer until the leaves are wilted and tender. Season generously with salt and freshly ground black pepper. Sprinkle feta cheese on the base of the baked pie crust and spoon the spinach mixture on top, spreading evenly. Pour over the egg custard. Reduce the temperature to 180 ºC and bake for about 30-40 minutes or until the filling has set. Serve lukewarm.

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