Quiche with courgette, leek and spinach

A delicious savoury pie packed with vegetables and creamy feta. The crispy filo pastry layer gives an extra crunchy bite.

Quiche with courgette, leek and spinach

Ingredients

  • 6 sheets of filo pastry
  • 1 zucchini
  • 1 leek
  • 100 g spinach
  • 150 g feta
  • 3 eggs
  • 200 ml cooking cream
  • 1 tsp dill
  • Salt and pepper
  • Olive oil

Preparation method

  1. Preheat the oven to 180°C and grease a quiche dish with olive oil.
  2. Place the filo pastry sheets one by one in the pan and brush each sheet with olive oil. Let the edges hang over slightly.
  3. Cut the courgette into thin slices and the leek into rings.
  4. Heat a little olive oil in a pan and fry the leek and courgette briefly until soft. Add the spinach and let it wilt.
  5. In a bowl, beat the eggs with the cooking cream, dill, salt and pepper.
  6. Mix the vegetables through the egg mixture and pour into the filo pastry mold.
  7. Crumble the feta over it and fold back the overhanging filo pastry edges a little.
  8. Bake the quiche for 30-35 minutes until golden brown and cooked through.