Spinach Feta QuicheFrom barmybaker 8 years ago
- For the crust: shopping list
- 1 1/2 cups all-purpose flour shopping list
- 1/2 tsp salt shopping list
- 1/2 cup cold butter (you can use shortening if you like, but remember, butter makes it better, or so I say) shopping list
- 3-6 Tablespoons ice water (the range is big, I know, but I find sometimes I need more and sometimes I need less. shopping list
- For the spinach and feta Filling: shopping list
- 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). shopping list
- 1 medium yellow onion, diced. shopping list
- 2 or 3 cloves of garlic, minced or pressed. shopping list
- 2 Tbsps butter (the amount of butter and olive oil can be cut down if you prefer) shopping list
- 2 Tbsps olive oil shopping list
- 8 ounces feta cheese shopping list
- 3 eggs shopping list
- 2 egg yolks shopping list
- 1 cup heavy cream or whole milk shopping list
- nutmeg to taste shopping list
- salt and pepper to taste shopping list
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!
The Cookbarmybaker Sheboygan, WI
The Rating8 people
Delicious! A keeper.eleven in Fort Payne loved it
mmmmm.......magali777 in Mexico loved it
A BEAUTIFUL, FIVE FORK RECIPE... =)
Debbie~pinkpasta in Upstate loved it
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