Spinach & Feta Quiche

Recipe by P48422
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pastry- put all the dry ingredients into the food processor.
  • Pulse a few times, then add the butter, then pulse a few more times until the butter is in pea sized chunks.
  • Beat the egg into 3 tbl.
  • of the water and add to the mix, pulsing a few more times.
  • Add more water as needed to get the dough to just come together, a tablespoon at a time, pulsing after each addition.
  • Turn the dough out onto plastic wrap, knead once or twice, pat flat and chill for about an hour.
  • Pull out of the fridge, roll out on a floured board until it will fit into the tart pan (or the standard springform pan, with 2 inches of dough going up the side).
  • Trim the edges, prick the bottom several times with a fork, and lay a piece of foil across the bottom weighted down with beans or pennies.
  • Blind bake at 425 degrees or about 8 minutes or so, remove the foil and beans, bake a few minutes longer or until the crust gets rid of any sheen and looks dull.
  • Remove from the oven, sprinkle with the gruyere, and set aside.
  • Decrease the oven heat to 375 degrees.
  • Filling: Drain the spinach and squeeze it dry.
  • Saute the onion and scallions and a small pinch of kosher salt in the butter and oil until soft.
  • Add the spinach and saute until completely wilted, (about 3 minutes or so).
  • Add the dill and pepper and saute another 2 minutes.
  • Set the mixture aside to cool completely.
  • Whisk the eggs, then add the half-n-half, the cream and mix well.
  • Crumble the feta into the spinach, then add to the cream mixture.
  • Mix until well combined, the pour into the prepared tart shell.
  • Place the tart pan on another baking sheet and bake until the filling is slightly puffed, light brown, and a tester inserted in the center comes out clean, about 40 minutes.
  • Remove from the oven and let stand 10 minutes before removing from the tart pan.
  • Garnish with olives and dill sprigs.
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