Sephardic Recipes With A Modern Twist

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Feta and Spring Vegetable Quiche for Mother’s Day Hasan

A Feta and Spring Vegetable Quiche for Mother’s Day


1 package puff pastry

Extra virgin olive oil, for sautéing

2 Shallots, finely chopped

12 asparagus spears, chopped into 1 inch pieces with tips left whole

10 sun-dried tomatoes, chopped

8 oz white mushrooms, sliced

Salt and pepper to taste

1/4 teaspoon garlic powder

8 large eggs

1 cup half-and-half

4 tablespoons store bought pesto

1 cup feta cheese, crumbled

1/2 cup Parmesan cheese

Preheat oven to 400°F.

Line the bottom of two baking pans (round or square) with parchment paper.

Lay the puff pastry in the baking pan, making sure to leave a generous amount of puff pastry over the edges.

Using a fork, make lots of holes in the dough, then place in the oven.

Remove after 8 to 10 minutes, when dough has puffed and is lightly golden.

Sauté shallots until golden, then set aside.

Sauté asparagus until it is a bright green, sprinkle with a dash of salt and set aside.

Sauté mushrooms, making sure not to crowd the pan, then season with salt, pepper and garlic powder.

In a large bowl, make a custard by beating the eggs and half-and-half with a whisk. When mixture is well mixed and creamy, add the pesto and a dash of salt and pepper.

Scatter the shallots, asparagus, sun-dried tomatoes and mushrooms over the puff pastry shells.

Pour the custard over the vegetables.

Scatter the feta cheese and sprinkle the Parmesan into the quiche.

Bake at 400°F for 10 minutes, then lower temperature to 350°F for 20 minutes or until the center of the quiche is completely cooked.

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