Chicken, Spinach & Feta Puff Pastry Quiche Recipe


A quiche is such a delicious lunch or light evening meal choice and I always have cravings for it! But sometimes I just push it to one side because I can't bear to think of all the saturated fat and heavy pastry turning my yummy quiche into a health minefield.


So I have come up with this variation on the traditional recipe that uses Puff Pastry and no cream, plus you can add pretty much whatever fillings you want to it, guilt-free!


The recipe below is for a Chicken, Feta and Spinach Quiche but you could adapt it for Ham and Mushroom, Chargrilled Vegetable, Chicken, Bacon and Tomato, or any combination you fancy, it's that easy. As long as you keep the same base ingredients (pastry, eggs, onions, herbs and a little cheese) you can't go wrong.



1 pack of Edmonds Puff Pastry

6-8 Eggs (depending on size of dish/number of people eating)

1 Red Onion

Handful of Mushrooms

3-4 Servings of Frozen Spinach, defrosted

1 Large Tomato, chopped

100g Chicken (cooked)

250g Feta Cheese

Garlic, Thyme and Salt


Grease your dish with a little Olive Oil. I used a springform cake tin for this and it worked a real treat! Because you can just pop the quiche out once cooled and serve immediately.

Lay out the puff pastry evenly in the dish or cake tin. You may need to do a bit of trimming and patching but if you press it out well, you will still get a good even coverage.

Prick the pastry lightly with a fork and place in a 180degrees pre-heated oven for 3-5 minutes, that's all!

While blind baking the pastry, beat the eggs along with the thyme, salt and garlic, and chop all the vegetables finely.

Remove the pastry and start to layer up your fillings, red onion on the bottom, followed by mushroom, spinach, tomato, then a small amount of the feta and finally the chicken. Pour over the egg mixture and return the quiche to the oven to bake for 35-40 minutes or until a skewer poked into the middle comes out clean.

For the final 5-10 minutes of baking, crumble the rest of the feta cheese on top so it is warm and gooey when you take it out of the oven.

Allow to cool slightly, and serve warm with a salad and chilled white wine.


This is just so yummy, so quick and so very healthy! Give it a definitely won't feel guilty about indulging in seconds. It's jam packed with veggies and not a bit of double cream in sight! Just a little cheese, which I reckon everything needs!




By Shinead Cooke