Quiche aux Épinards

🔥 Prep

• Rinse and pat dry 300g of fresh spinach, then roughly chop it.
• Crack 4 eggs into a bowl and whisk them lightly.
• Measure out 200ml of cream and set aside.
• Crumble 100g of feta cheese into a small bowl.
• Place 1 pie crust into a 9‑inch tart pan, pressing it gently into the edges and trimming excess.

🔥 Cook

• 1. Heat a skillet over medium heat and add a teaspoon of olive oil; add the chopped spinach and sauté for 3-4 minutes until wilted, then season with salt and pepper.
• 2. In a mixing bowl, whisk together the 4 eggs and 200ml of cream until smooth.
• 3. Stir in the crumbled 100g feta cheese and the cooked spinach, mixing until evenly combined.
• 4. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
• 5. Place the quiche on the middle rack and bake in a preheated oven at 180°C (350°F) for 30-35 minutes, until the center is set and the top is lightly golden.
• 6. Remove the quiche from the oven and let it rest for 10 minutes before slicing.

🔥 Serve

• Serve slices warm or at room temperature on a platter.
• Pair with a simple mixed green salad dressed with vinaigrette.
• Accompany with crusty baguette slices or buttery croissants.
• Garnish with a sprinkle of freshly cracked black pepper or a few extra feta crumbles if desired.