Quiche (spinach & feta)

The world is your oyster when it comes to quiche flavors, today I'm going to keep it simple and you can have your way at it when you try it out. The base filling is what's most important after all. The most popular quiche is a Lorraine, which consists of bacon or lardons (small cubes of bacon fat) Although traditionally a shortcrust dough is used as the base, I'm shaking things up and using puff pastry instead. It's easy to put together and can replace a whole meal, may it be breakfast, lunch, or dinner. So what is a quiche exactly? it's a savory egg custard baked in the shortcrust shell or in my case puff pastry! So let's get baking!

Quick tutorial

Recipe card

Are there any substitutes for heavy cream?

You can use half and half, any more alterations and the filling won't be light and creamy.

A helpful tip about Cheese and how it affects the seasoning.

Please be careful when you add salt, you might need more or less depending on the kind of cheese you use.

Molds and baking trays

It's not compulsory to have a quiche mold or tart mold in order to make these. You can use a cake pan or a pyrex dish. As long as it is oven safe you can use it.

Author: Uthpala Nayanahari