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Creamy Spinach and Feta Quiche

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A quick and easy quiche featuring a flaky golden crust filled with creamy spinach and tangy feta cheese, perfect for brunch or a light dinner.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 1/4 teaspoon salt (for crust)
  • 6 cups loosely packed fresh spinach (about 180g), washed and roughly chopped
  • 1 cup (150g) crumbled feta cheese
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) milk
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/8 teaspoon nutmeg
  • 1 tablespoon olive oil or butter

Instructions

  1. In a large bowl, whisk together flour and salt. Add cold cubed butter and cut into flour using a pastry blender or two forks until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Drizzle 3 tablespoons ice water over mixture, tossing gently with a fork until dough just starts to come together. Add up to 1 more tablespoon if needed.
  3. Gather dough into a ball, flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  4. Heat olive oil or butter in a skillet over medium heat. Add chopped onion and minced garlic; cook until softened and fragrant, about 3-4 minutes.
  5. Add chopped spinach and cook until wilted and excess moisture evaporates, about 5 minutes. Remove from heat and let cool slightly.
  6. Preheat oven to 375°F (190°C).
  7. Lightly flour work surface and roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to 9-inch pie dish, pressing into corners. Trim excess dough and crimp edges if desired. Chill crust in fridge for 10 minutes.
  8. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, bake another 5 minutes until crust is lightly golden.
  9. In a bowl, whisk together eggs, heavy cream, milk, nutmeg, salt, and pepper until smooth.
  10. Spread cooked spinach mixture evenly in crust. Sprinkle crumbled feta over spinach. Pour custard on top without overflowing.
  11. Bake quiche at 375°F (190°C) for 35-40 minutes or until filling is set but slightly wobbly in center. A knife inserted should come out clean.
  12. Let quiche cool for at least 10 minutes before slicing and serving.

Notes

Ensure spinach is well cooked and drained to avoid watery filling. Keep butter cold and do not overwork dough for a flaky crust. Blind bake crust to prevent sogginess. Cover crust edges with foil if browning too fast. Let quiche cool before slicing for best texture. Adjust salt carefully due to salty feta. Nutmeg adds warmth and rounds out flavors.

Nutrition

Keywords: spinach quiche, feta quiche, creamy quiche, flaky crust, brunch recipe, easy quiche, savory pie

Find it online: https://tessierecipes.com/creamy-spinach-and-feta-quiche-recipe-easy-flaky-golden-crust/