by Feli Chic'Cuisine
Spinach and Feta Cheese Quiche is a mouth-watering dish that is perfect for any meal of the day, be it breakfast, lunch or dinner. The Quiche starts with a flaky, buttery homemade pie crust that is baked to perfection. The crust is then filled with a delicious and creamy filling made with eggs, cream, spinach, feta cheese, and other flavorful ingredients.
The filling is rich and savory, with the earthy flavors of spinach perfectly balanced by the tangy and salty taste of feta cheese. The creamy texture of the filling is complemented by the crispness of the crust, creating a delightful contrast in each bite.
This quiche is not only delicious, but it is also packed with nutrients. Spinach is a superfood that is loaded with vitamins and minerals, while feta cheese provides a good source of protein and calcium.
A Quiche can be made with very simple ingredients into a savoury custard delight. You can make an amazing Quiche with leftovers - vegetables or cheeses - as one of the most delicious ways to use them up.
Types of Cheese for Quiche
The cheese plays an important role in adding depth and richness to the Quiche, but it should be used in moderation so as not to overwhelm the other flavors. A strong cheese, such as Gruyere or sharp cheddar, can provide the desired taste without taking over the dish.
While this recipe calls for classic Gruyere cheese, there are many other delicious cheese options that would work well in a quiche. Some great alternatives include Cheddar, Swiss, and Mozzarella.
Cheddar cheese is a popular choice and adds a sharp and tangy flavor to the dish. Swiss cheese has a mild and nutty taste that pairs well with many different types of vegetables. Mozzarella cheese is creamy and smooth, making it an excellent choice for a more mild and subtle quiche.
The type of cheese you choose will depend on your personal taste preferences and the other ingredients in your quiche. However, with so many delicious options to choose from, you can't go wrong with any of these cheeses.
By achieving the perfect combination of flavors, each bite of the quiche should be a harmonious blend of creamy eggs, savory vegetables, and tangy cheese. The end result is a satisfying and delicious dish that can be enjoyed any time of the day.
Homemade Quiche Crust
In order to create a top-notch quiche, it's essential to start with a homemade crust that is both flaky and delicious. With this recipe for Flaky Quiche Crust, you can easily make your own crust at home.
The key to a perfect crust is to use a good amount of butter, which creates a flaky texture while also adding rich flavor. The crust is also made with a blend of all-purpose flour and salt, which gives it just the right amount of seasoning.
To make the crust, you'll simply mix the ingredients together and then chill the dough before rolling it out and fitting it into your quiche pan. The result is a beautiful and tasty crust that will elevate any quiche recipe to the next level.
Prepare The Quiche Crust
Prepare The Filling
Prepare The Quiche
Prep.time : 20 mins
Cook time: 40 mins
Total time: 60 mins
For the Crust
200g (7.05 ounce;1 1/4 cups) plain flour
100g (3.5 ounce) cold butter, cubed
3-4 Tbsp cold water
or 1 Ready-rolled Shortcrust Pastry
For the Filling
500g (1 pound) fresh baby spinach, rinsed
20g (1.5 Tbsp) butter
5 eggs, free-range
250 ml (9 ounce; 1 cup) double cream (heavy cream / whipping cream)
150g (5.3 ounce) Feta cheese, crumbled
150g (5.3 ounce) Gruyere cheese or mature Cheddar cheese, grated
pinch of nutmeg
freshly ground black pepper, to taste
1. Preheat the oven to 175°C (350)°F.
Prepare The Crust
2. In a large mixing bowl, place the flour and butter. Using your fingerprints rub the butter into the flour until the mixture looks like bread crumbs. Pour the cold water, and mix everything together. Shape the dough into a ball or a flat disc, wrap in waxed (baking) paper. Refrigerate the dough, while you prepare the filling.
Prepare The Filling
3. Heat the butter in a large skillet over medium-low heat. Add the spinach, seasoning with nutmeg, salt and pepper. Sauté until wilted, for 3 minutes. Transfer the spinach to a plate to cool. Set aside.
4. In a medium bowl, whisk together the eggs, double cream (heavy/whipping cream), nutmeg, salt and pepper. Set aside.
5. Roll out the dough on a lightly floured surface and use it to line a 23 cm (9-inch) flan tin. Press the dough into the pan so it fits tightly. Press the dough into the tin so it fits tightly.
6. Sprinkle the spinach evenly over the bottom of the crust. Scatter the crumbled Feta cheese evenly over the spinach and spread the grated Gruyere cheese. Pour egg mixture over the top.
7. Bake until golden-brown, about 40 to 45 minutes, until the filling is set and the pastry is golden-brown and crisp. Cold or hot, it is delicious!
Note: If you use a food procesor to prepare the crust: Put the flour, butter and a pinch of salt into a food processor and pulse until the mixture resembles breadcrumbs. Add the cold water and pulse for a few more seconds until it comes together. Transfer the dough to a flour-dusted work surface and pat into a round.
“Taste, which enables us to distinguish all that has a flavor from that which is insipid."― Jean Anthelme Brillat-Savarin