Spinach and Feta Quiche
- Ready In:
- 30mins
- Ingredients:
- 19
- Yields:
-
6 slices
- Serves:
- 6
ingredients
-
For the pastry
- 3 cups all-purpose flour
- 1⁄2 teaspoon salt
- 16 tablespoons chilled unsalted butter, cut into small pieces
- 1 egg
- 6 -8 tablespoons ice water
- 3⁄4 cup swiss cheese, shredded
-
For the spinach filling
- frozen spinach, thawed and chopped
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1⁄4 cup yellow onion, finely chopped
- 10 green onions, chopped
- 1 garlic clove, minced
- 2⁄3 cup dill, chopped
- 1 teaspoon fresh ground pepper
- 3 eggs
- 1 cup half-and-half
- 1⁄2 cup heavy cream
- 1⁄4 lb feta cheese
- 1⁄4 cup kalamata olive, pitted and chopped
directions
- To make the pastry, in a bowl, stir together the flour and salt. Add the butter and, using a pastry blender, cut it in until the mixture resembles coarse meal. In a small bowl, using a fork, beat the egg with 2 Tbs. of the ice water. Make a well in the flour mixture and pour in the egg mixture and 2 more Tbs. ice water. Using the fork, mix lightly, adding more ice water as needed until the mixture holds together. Pat into a ball, wrap in plastic wrap and refrigerate for 1 hour.
- On a floured pastry board or other work surface, roll out the pastry into a round about 13 inches in diameter. Transfer to an 11-inch tart pan with a removable bottom, turn under the edges to make them flush with the pan rim, and prick the bottom in several places with a fork. Press a piece of aluminum foil, shiny side down, onto the crust, and freeze for about 30 minutes.
- Preheat an oven to 425°F
- Bake the foil-lined pastry shell for 8 minutes. Remove the foil and continue baking until the crust looks dull, about 4 minutes more. Remove from the oven, sprinkle with the Swiss cheese, and reduce the oven temperature to 375°F
- Meanwhile, make the filling: Drain the spinach and squeeze dry. In a large sauté pan over medium heat, melt the butter with the olive oil. Add the yellow and green onions and garlic and sauté until soft, about 4 minutes. Add the spinach and sauté, stirring, until completely wilted, about 3 minutes. Add the dill and pepper and continue sautéing for about 2 minutes more. Taste and adjust the seasonings; the mixture should taste peppery. Let cool for 5 to 6 minutes.
- In a pitcher or bowl, whisk the eggs until blended, then whisk in the half-and-half and cream. Crumble the feta cheese into the spinach and stir in the egg mixture. Pour into the prebaked shell.
- Bake until the filling is puffed and light brown and a knife inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let stand for 5 to 10 minutes. Garnish with the olives and serve.
- Serves 6.
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