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.
Ingredients
- 6 sheets of phyllo dough
- 1 zucchini
- 1 leek
- 100 g spinach
- 150 g feta
- 3 eggs
- 200 ml cooking cream
- 1 tsp dill
- Salt and pepper
- Olive oil
Bring directly
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1
Preheat the oven to 180°C and grease a quiche tin with olive oil.
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2
Place the phyllo dough sheets one by one into the tin, brushing each with olive oil. Let the edges hang slightly over the sides.
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3
Slice the zucchini thinly and cut the leek into rings.
-
4
Heat a bit of olive oil in a pan and briefly sauté the leek and zucchini until soft. Add the spinach and let it wilt.
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5
In a bowl, whisk the eggs with the cooking cream, dill, salt, and pepper.
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6
Mix the vegetables into the egg mixture and pour into the phyllo-lined tin.
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7
Crumble the feta over the top and fold back the overhanging phyllo edges slightly.
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8
Bake the quiche for 30–35 minutes until golden brown and cooked through.
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