Ingredients for Spinach Feta Quiche
- 2 ½ cups all-purpose flour
- 1 tsp plus a pinch salt
- 1 cup (2 sticks) plus 1 tbsp unsalted butter
- 1 large egg
- 3 tbsp ice water
- ½ cup grated Gruyere cheese
- 10 oz fresh spinach
- 1 tbsp olive oil
- 1 medium onion
- 2 scallions
- Garlic
- 2 tbsp chopped fresh dill
- a pinch fresh ground black pepper
- 4 large eggs
- ¼ cup half-and-half cream
- ½ cup heavy cream
- 8 oz feta cheese
- 15 halved Kalamata olives
- fresh dill sprigs for garnish
- 1 tbsp sugar
- pie weights or dried beans
- parchment paper
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How to Make Spinach Feta Quiche
- **Make the Pastry:** In a food processor, combine 2 ½ cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar. Pulse a few times.
- Cut in 1 cup (2 sticks) cold unsalted butter, cut into small pieces, until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg and 3 tbsp ice water.
- With the food processor running, slowly add the egg mixture to the flour and butter mixture. Pulse until the dough just comes together.
- Add additional ice water, 1 tablespoon at a time, pulsing after each addition, until the dough forms a ball. Do not overmix.
- Turn the dough out onto a lightly floured surface, knead once or twice, and form into a disc. Wrap in plastic wrap and chill for at least 1 hour.
- On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer to a 12-inch springform pan.
- Trim and crimp the edges. Prick the bottom of the crust several times with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
- **Blind Bake:** Bake at 425°F (220°C) for 8-10 minutes. Remove the weights and parchment paper and bake for another 3-5 minutes, or until the crust is lightly golden.
- Remove from oven and sprinkle with ½ cup grated Gruyere cheese. Set aside.
- **Prepare the Filling:** Preheat oven to 375°F (190°C).
- In a colander, drain 10 oz fresh spinach and squeeze out excess water.
- In a large skillet, sauté 1 medium onion, finely chopped, and 2 scallions, thinly sliced, in 1 tbsp butter and 1 tbsp olive oil until softened. Add a pinch of kosher salt.
- Add the squeezed spinach and sauté until wilted, about 5 minutes.
- Stir in 2 tbsp fresh dill, chopped, and a pinch of black pepper. Cook for 2 more minutes.
- Set aside to cool completely.
- In a large bowl, whisk together 4 large eggs, ½ cup heavy cream, and ¼ cup half-and-half.
- Crumble 8 oz feta cheese into the cooled spinach mixture. Add this to the egg mixture.
- Stir until well combined. Pour the filling into the prepared tart shell.
- Place the tart pan on a baking sheet. Bake for 40-45 minutes, or until the filling is set and lightly golden brown.
- Let cool for 10 minutes before removing from the pan.
- Garnish with 15 Kalamata olives, halved, and fresh dill sprigs.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
13g
Fat
186g
Carbs
19g
