felichiccuisineSpinach and Feta Cheese Quiche
Spinach and Feta Cheese Quiche is absolutely delicious thanks to its flaky, buttery homemade pie crust and creamy filling. It's easy to make, and great for breakfast, lunch, or dinner! A simple meal any day of the week.
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.
The eggs, seasonings, and vegetables should dominate the taste of the quiche since it's a bland egg custard pie. To achieve the perfect combination of flavours, the cheese should provide a strong taste without overpowering the eggs, vegetables, and seasoning.
For this recipe I choose the classic Gruyere, but options include Cheddar cheese or Swiss cheese or mozzarella.
Any top quiche recipe requires a flaky, tasty crust. Here's one you can make at home: Flaky Quiche Crust.
Photos: Prepare The Crust
Prepare The Filling
Prepare The Quiche
Prep.time : 20 mins
Cook time: 40 mins
Total time: 60 mins
Serves: 8
Ingredients
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
salt
freshly ground black pepper, to taste
Method
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!
Enjoy!
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.
If you try this recipe, leave a comment and let me know what you think! And don’t forget to snap a pic and tag it #felichiccuisine on instagram!
“Taste, which enables us to distinguish all that has a flavor from that which is insipid."― Jean Anthelme Brillat-Savarin