Quiche with Spinach and Leek Filling with Tomatoes

Quiche with Spinach and Leek Filling with Tomatoes

An ideal dish that will satisfy everyone at home? Quiche without meat, with the addition of aromatic feta cheese and sautéed vegetables! Prepare it and see how great it tastes.



  • All-purpose flour, 190 g
  • Butter, 80 g
  • Water, 2 tablespoons
  • Salt, a pinch

Spinach and Leek Filling

  • Tofu, 350 g
  • Cornstarch, 1 tablespoon
  • Dried yeast, 2 tablespoons
  • Salt, 3 pinches
  • Black pepper, 2 pinches
  • Granulated garlic, 1 pinch
  • Red onion, 1
  • Leek, 1
  • Spinach, frozen, 350 g
  • Nutmeg, 1 pinch
  • Olive oil, 2 tablespoons
  • Cherry tomatoes, 100 g
  • Pine nuts, 20 g
  • Feta cheese, 100 g


Step 1: Prepare the Crust

Briefly knead smooth, crumbly dough from the crust ingredients. Then form a flat disk, cover it with a cotton cloth, and chill in the refrigerator for about 30 minutes.

Step 2: Bake the Quiche Crust

Roll out the chilled dough on a floured surface. Then transfer it to a greased and lined with parchment paper pie dish, forming a few centimeters high edge. Prick the dough with a fork and bake for about 15 minutes at 220°C. Once done, let it cool.

Step 3: Prepare the Tofu Mixture

Mash tofu with cornstarch, yeast flakes, and spices. Season with 2 pinches of salt, 1 pinch of pepper, and 1 pinch of granulated garlic.

Step 4: Sauté the Ingredients

Dice the onion, slice the leek into rings. Sauté the ingredients in a pan over medium heat. Drain the thawed spinach and add it to the pan. Sauté briefly and season to taste with salt, pepper, and nutmeg.

Step 5: Bake the Quiche

Mix the sautéed ingredients with the tofu mixture and spread it over the pre-baked crust. Cut the cherry tomatoes in half and arrange them on the dough. Sprinkle with pine nuts and diced feta cheese. Bake the quiche for about 10 minutes in an oven preheated to 220°C. Then reduce the temperature to 180°C and bake for another 30-40 minutes.

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