Spinach And Feta Quiche
This savory spinach and cheese quiche is a delightful combination of flavors and textures nestled in a buttery, flaky crust. With a rich and creamy egg filling complemented by the sharpness of Swiss cheese, the freshness of spinach, and the tanginess of feta and Kalamata olives, this quiche is a winning dish for any meal. Follow these easy steps to create a delicious quiche that is sure to impress your family and friends!
— Constant Cookbook
Ingredients
- 3 cups all-purpose flour
- 1/2 tsp. salt
- 16 Tbs. (2 sticks) chilled unsalted butter, cut
- into small pieces
- 1 egg
- 6 to 8 Tbs. ice water
- 3/4 cup shredded Swiss cheese
- 2 packages (each 10 oz.) frozen chopped
- spinach, thawed
- 1 Tbs. unsalted butter
- 2 Tbs. olive oil
- 1/4 cup finely chopped yellow onion
- 10 green onions, chopped
- 1 garlic clove, minced
- 2/3 cup chopped fresh dill
- 1 tsp. freshly ground pepper
- 3 eggs
- 1 cup half-and-half
- 1/2 cup heavy cream
- 1/4 lb. feta cheese
- 1/4 cup pitted Kalamata olives, chopped
Instructions
- <h3><b>Step 1. Make the Tart Dough</b></h3> To make the tart dough, in a food processor, combine the flour, sugar and 1/4 tsp. salt. Pulse to mix. Add the butter and pulse 8 times. Add the 1/4 cup ice water and pulse about 10 times. If the dough is still crumbly, add more ice water, 1 Tbs. at a time, and pulse just until the dough holds together. &nbsp; <h3><b>Step 2. Refrigerate the Dough</b></h3> Transfer the dough to a floured work surface, shape into a 6-inch (15-cm) disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight. &nbsp; <h3><b>Step 3. Preheat the Oven</b></h3> Preheat your oven to 400&#176;F (200&#176;C). &nbsp; <h3><b>Step 4. Roll Out and Press the Dough</b></h3> On a floured work surface, roll out the dough into a round about 10 1/2 inches (26.5 cm) in diameter and 1/4 inch (6 mm) thick. Carefully transfer it to a 9-inch (23-cm) quiche pan or other straight-sided pan with 1-inch (2.5-cm) sides. Press the dough into the bottom and sides of the pan. Pinch the dough around the rim to form a fluted edge. &nbsp; <h3><b>Step 5. Bake the Crust</b></h3> Line the dough with foil and fill with pie weights or dried beans. Bake until the crust is dry, about 15 minutes. Remove from the oven and lift out the weights and foil. Transfer to a wire rack. Reduce the oven temperature to 350&#176;F (180&#176;C). &nbsp; <h3><b>Step 6. Make the Spinach and Egg Filling</b></h3> Arrange the spinach evenly in the prebaked crust. In a large bowl, whisk together the eggs, 1/2 tsp. salt, 1/8 tsp. pepper and the nutmeg. Add the cream and milk and whisk until well blended. Slowly pour the egg mixture over the spinach in the crust. Dot the top with the cheese and the butter. &nbsp; <h3><b>Step 7. Bake the Quiche</b></h3> Bake the quiche until the top is lightly browned and the filling is barely set, 40 to 45 minutes. &nbsp; <h3><b>Step 8. Let Cool and Serve</b></h3> Transfer to the wire rack and let stand for 5 minutes. Cut into wedges and serve. Serves 8.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)
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