Recipe

Spinach Feta Quiche Recipe

Add Step-by-Step Photos	Barmybaker / All my dishes 1 year, 1 month ago Very yummy combination of spinach and feta cheese in a flaky pie crust. This is a favorite dinner of ours. Prep:30m Cook:60m Servings:6	Barmybaker
	spinach feta quiche easy pie crust

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Ingredients

For the crust:

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 cup cold butter (you can use shortening if you like, but remember, butter makes it better, or so I say)

3-6 Tablespoons ice water (the range is big, I know, but I find sometimes I need more and sometimes I need less.

For the Spinach and Feta Filling:

One box of frozen chopped leaf spinach (if you want to go to your friendly local organic farmer-emphasis on local- and use fresh spinach from them, by all means do so. If I had been making on Sunday, I may have been using some from the farmer's market).

1 medium yellow onion, diced.

2 or 3 cloves of garlic, minced or pressed.

2 Tbsps butter (the amount of butter and olive oil can be cut down if you prefer)

2 Tbsps olive oil

8 ounces feta cheese

3 eggs

2 egg yolks

1 cup heavy cream or whole milk

Nutmeg to taste

Salt and Pepper to taste

Directions

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!

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Comments

hottamale 1 year, 1 month ago said:
Sounds wonderful! Will definately have to try this soon!

krumkake 1 year, 1 month ago said:
I'm working on pie crusts lately - my latest obsession...plus, I love quiches, so I will have to try your crust and filling - sounds absolutely heavenly!

eleven 1 year ago said:
Delicious! A keeper.

journey000 1 year ago said:
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.

ldychikita 10 months, 2 weeks ago said:
I am going to try this today and add some crab and shrimp. Thanks for the recipe.

steffielauren 9 months ago said:
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!