Spinach, Mushrooms & Feta Quiche

Spinach, Mushrooms & Feta Quiche
When I make a tart of fresh vegetables, mixed with other different ingredients, I try to guess what its taste will be in the final result. How much the ingredients have blended together and how balanced their proportions are in salt & spices. And as always, I add something extra to correct the taste of bringing it to my palate worries. This time I chose to replace a simple black pepper with the four peppers with the coriander from the infinite jars of my kitchen. Wonderful aromas, delicate peppery smells, all combined with refinement…
The puff pastry leaf, deliciously crunchy, closed everything I prepared for an hour. I cut ribbons from the dough sheet that was left over for the final & defining layer on its face, creating my own galaxy spiral centered on a star, my family enjoyed it and I received extra kiss, it was the first of May you see!

work: 1h:10′ time: 2h:00′ medium:

Spinach, Mushrooms & Feta Quiche Spinach, Mushrooms & Feta Quiche Spinach, Mushrooms & Feta Quiche

Ingredients (8 pieces)

  • 1 puff pastry sheet
  • 4-5 tbsp olive oil
  • 250g (8.8oz) spinach
  • 250g (8.8oz) mushrooms
  • 1 dried grated onion
  • 3 fresh, finely chopped onions
  • 1 leek, finely chopped
  • 4 eggs
  • 150g (5.3oz) Greek feta
  • 3 tbsp Greek yogurt, drained
  • 1 tbsp fine semolina
  • ½ tsp nutmeg
  • salt & pepper
In a deep saucepan, on a low heat, pour 2 tablespoons of oil and sauté the sliced mushrooms. Cook them with the pot covered and mix regularly until they are softened. They will lose a lot of their moisture and will decrease in volume. Salt and pepper and put them in a dish.
In the same saucepan add the remaining oil and chopped onions and leek. Stir regularly to be scoured and polished.
Add the tender spinach and if the leaves are large, cut them in two. Allow it to sauté and reduce its moisture, to dry. Salt pepper and when it is ready you remove the saucepan from the fire and let the temperature fall.
In a bowl we put the yoghurt, three eggs and one egg white from the 4th. You will keep it for spreading in the end. Beat gently stirring and add the semolina with nutmeg.
In the saucepan with the mixture of spinach filling, add half the mushrooms and whipped eggs. Mix and add half crushed Feta cheese.
In a tart form with Ø24-26cm (Ø9.4-10.2in), spread the puff pastry sheet to cover the base and its sides. We cut the excess. Punch it with a fork and empty the filling. We spread it on everywhere. From a diaper, sprinkle with the rest of the slice and the rest of the mushrooms.
Cut ribbons from the puff pastry sheet, turn them and place them circularly on the surface of the tart. Beat the egg yolk with a spoonful of milk and dip the puff pastry sheet.
Bake in a preheated oven at 180℃ (356℉, Gas Mark:4.2) for 45′-50′ or until it is reddish and the base is baked. Leave a little to cool, cut pieces, serve and enjoy.
Spinach, Mushrooms & Feta Quiche Spinach, Mushrooms & Feta Quiche

Author Zambia G. Sifaki

Spinach, Mushrooms & Feta Quiche Spinach, Mushrooms & Feta Quiche