Crispy Spinach and Feta Quiche: A Mediterranean Puff Pastry Bake
There is something completely magical about pulling a piping hot, rustic savory tart straight out of the oven. While traditional quiches are famous for their rich, heavy shortcrust pastry, this gorgeous Mediterranean-style version relies on super flaky puff pastry to deliver a light and airy bite. Originally inspired by sun-drenched coastal flavors, this beautiful combination of iron-rich greens, sharp cheese, and sweet burst tomatoes has become an absolute sensation on brunch tables across Europe.
The beautiful secret behind this specific recipe is the contrast of textures. We are layering earth-rich spinach and velvet eggs with sharp, salty pockets of crumbled cheese, topped with crunchy toasted pine nuts and juicy cherry tomato halves that cook right inside the layers. It is deeply savory, low-maintenance, and holds its shape beautifully whether you slice it warm for a cozy dinner or pack it up cold for a summer picnic. Grab your favorite air-tight tart pan, and let us get this vibrant favorite baking!
What You Need
- 10 sweet cherry tomatoes
- 450 g frozen spinach
- 200 g sharp feta cheese
- 3 large eggs
- 275 g frozen puff pastry sheets
- 40 g pine nuts
- 1 small onion
- 2 plump garlic cloves
- A little bit of shredded melting cheese (like Gouda)
- A healthy grease of unsalted butter for your pan
- A good pinch of sea salt and freshly cracked black pepper
- A tiny grate of fresh nutmeg
Step-by-Step
Take a 28 cm quiche or tart pan and grease the inside thoroughly with a little butter. Line the pan with your puff pastry, sculpting it up the sides to form a sturdy crust basket. Prick the pastry base all over with a fork to stop it from bubbling up unevenly, and slide the pan into your fridge to chill until you are ready to fill it.
Crank your oven to 180°C (350°F) using the standard top-and-bottom heat setting.
Drop your pine nuts into a dry, non-stick skillet over medium-high heat. Toast them gently for a minute or two until they release their rich aroma and turn a light golden color, then tip them out onto a small plate to stop the cooking process. Swirl a splash of oil into the same pan, toss in your finely chopped onion, and sweat until soft and translucent. Add the frozen spinach, smash your garlic cloves straight into the mix, and let it thaw down completely over low heat. Let any excess moisture evaporate, then season heavily with salt, pepper, and a generous grate of fresh nutmeg.
Dice your feta cheese into clean little cubes. In a mixing bowl, whisk your eggs thoroughly. Toss the feta cubes, toasted pine nuts, and a handful of shredded melting cheese directly into the egg wash, and give it a quick mix with a tiny pinch of extra seasoning.
Pull your chilled pastry shell out of the fridge and spread the warm spinach mixture evenly across the bottom base. Pour your rich egg and cheese mixture straight over the green layer, using a spatula to smooth it out into a uniform blanket. Slice your cherry tomatoes in half and gently press them cut-side up into the surface of the filling.
Slide the pan onto the middle rack of your oven and bake for a solid 45 minutes.
Chef’s Pro Tip: Flick your oven over to the fan-forced setting for the last 5 minutes of baking—this is the secret trick that ensures the edges turn spectacularly crisp and the top gets a bubbling, deep golden-brown crust. Slice it up, and dig in!
