Spinach Feta Quiche with Rösti Base


The other day, a friend was in Copenhagen over the weekend to visit me, and at some point she started to tell me about this friend of her mum’s, who is also a food blogger. Of course we went on to check it out, and one of the first recipes I saw, was this gorgeous idea of have a rösti base for a spinat quiche. Since I love potatoes, especially röstis, and I love spinach as well (which you will probably have noticed by now from all the other spinach recipes on this site), I wanted to try it out immediately. But as it always is, time flies by, work things come up, deadlines approach and you forget about that one recipe you really wanted to try.

Now it is some weeks later, and I started looking for the recipe on the internet again. Unfortunately, I couldn’t find the original blog post again, but I found a similar recipe here and adapted it slightly to be vegetarian and fitting to the size of my cake tin. The taste was really nice, especially the spinach was kind of juicy because of the feta-egg mixture you mix it together with! And cherry tomatoes, spinach and feta is just a classic combination, where not much can go wrong, I guess 😉

For the rösti base: For the filling:
700 g potatoes 1 large onion
1 egg 2 cloves of garlic
2-3 tbsp flour 600 g frozen spinach
salt, pepper, nutmeg 70 g cherry tomatoes
150 g feta
2 eggs
 3-4 tbsp milk
 salt, pepper, nutmeg

For the base:
Preheat the oven to 180°C fan. Peel and grate the potatoes coarsely. Mix in the egg and 2 tbsp of flour, if it is very liquid add a third tbsp of flour. Season with salt, pepper and nutmeg and set aside to rest. Grease a baking tin (22 cm diameter). Take a sieve and squeeze all the water out of the potato mixture. Transfer the mixture to the baking tin and spread evenly along the sides and the bottom of the tin. Naked bake the base in the oven for about 20 minutes. (You don’t need baking beans for this base, as it won’t lose its shape when baking) When the base is baked take it out of the oven and let it rest until the filling is ready.

For the filling:
Chop onion and garlic into fine pieces. Heat up some olive oil in a frying pan (with a lid) and start glazing onions and garlic. When the onions become translucent, add the spinach as well as 5 tbsp of water to the pan. Close the lid and let cook for about 10 minutes. In the meantime wash the cherry tomatoes and cut them in halves. Season the spinach with salt, pepper and nutmeg and take off the heat.

Crumble the feta into small bits. Take about 2/3 of it and blend together with the milk, eggs and a pinch of salt and pepper. Use a sieve again to drain the spinach thoroughly. Mix the spinach and the feta-egg mixture together and transfer everything to the baked rösti base. Sprinkle with the remaining feta and decorate with the cherry tomatoes. Bake in the oven for ca 45 minutes at 180°C fan.

Tip: For a non-vegetarian version, you might add some fried bacon to the filling. For this, bake the bacon slices and crumble them into smaller bits, then mix them together with the spinach in the very end.


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