How to make it

  • For the Crust:
  • -Mix the flour and the salt together in a medium bowl.
  • -Cut the butter into the flour and salt mixture until it resembles coarse peas (I did use pastry cutter for this today, as my hands seemed a bit hot, but by all means, get your hands into the dough!)
  • -Drizzle the ice water over the top of the dough (I start with 3 Tbsps and add more if needed) and gently mix the dough until it starts to come together. Form the shaggy dough into a disk and send it off to the refrigerator for about a half hour rest before rolling.
  • For the Spinach and Feta Filling and Quiche Assembly:
  • -Preheat the oven to 375 degrees f.
  • -Thaw and drain the spinach until it is as dry as you can get it. You may want to chop it up a bit more.
  • -Heat the olive oil and butter over medium heat until the butter is melted and bubbly.
  • -Sweat the onion and garlic in the olive oil mixture until the onions are translucent (enjoy the wonderful smell of cooking garlic and onion while doing this. Yum).
  • -Add the spinach to this mixture and continue cooking until the spinach is heated through. Remove from the heat.
  • -Crumble the feta into the spinach mixture and mix together. Set aside to cool.
  • -Pull your pie dough out of the refrigerator and roll out on a lightly floured board to the size you need for your pie tin (I used a 9" pie tin, somewhat shallow).
  • -Place the rolled out dough in the tin, place the spinach mixture in the dough.
  • -Beat together the eggs, yolks and cream. Add a little grate of nutmeg, fresh ground pepper and a pinch of salt (you won't need too much salt, as the feta is rather salty). Pour this mixture over the spinach/feta mix in the pie shell and mix together with your hands (or a spoon if you would rather not get your hands into this) carefully so as not to puncture the crust.
  • -Flute or fold the edges of your pie crust (I like to just fold over the excess crust for a rustic look). You can either bake this now, or chill until you need it.
  • -Bake for about 45-60 minutes, or until a lovely brown on top and the eggs have set up.
  • -Serve hot with a salad, serve cold with a salad, serve however you like!

Reviews & Comments 11

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    " It was excellent "
    nattypoo ate it and said...
    This recipe is beyond fantastic!
    Thankyou so much for sharing it, Im eating a peice of the quiche now and its the best ive ever had!
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    " It was excellent "
    pinkpasta ate it and said...
    Love it!
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    " It was excellent "
    magali777 ate it and said...
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  • greekgirrrl 14 years ago
    The nutmeg of course makes it!!
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  • redpawn 14 years ago
    Trying this tonight; I'm excited!
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  • steffielauren 14 years ago
    Tasted wonderful. I always make my quiche crust with a little dried basil mixed in before i wet the flour/salt, and it tasted great. HOWEVER! I had to use fresh spinach. I wilted it in with the onions, and let the steam cook out a little. fantastic!
    Was this review helpful? Yes Flag
    " It was good "
    ldychikita ate it and said...
    I am going to try this today and add some crab and shrimp. Thanks for the recipe.
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  • journey000 15 years ago
    I am going to try this recipe with fresh spinach, but I do not know how much to use and I wonder if I should boil it a bit beforehand. As you may have guessed I am a beginner.
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    " It was excellent "
    eleven ate it and said...
    Delicious! A keeper.
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  • krumkake 15 years ago
    I'm working on pie crusts lately - my latest, I love quiches, so I will have to try your crust and filling - sounds absolutely heavenly!
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  • hottamale 15 years ago
    Sounds wonderful! Will definately have to try this soon!
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