Spinach and Feta Cheese Quiche
by Feli Chic'Cuisine
Inside this delightful Spinach and Feta Cheese Quiche, you'll discover a creamy filling made with cream, spinach, feta cheese, and flavorful seasonings. Baked until golden and crisp is a homemade pie crust that's flaky and buttery. Perfect for any mealtime—whether breakfast, lunch, or dinner.
The filling is savory, with spinach's earthy flavors balancing out the tangy and salty taste of feta cheese. The creamy filling pairs perfectly with the crisp crust, making every bite a delight.
Not only is this quiche delicious, but it's also packed with nutrients. Spinach is loaded with vitamins and minerals, while feta cheese adds protein and calcium.
Quiche is easy to make and versatile, making it perfect for using up leftovers like veggies or cheese. Whether you enjoy it for breakfast, lunch, or dinner, it's a satisfying dish that never disappoints.
Making the perfect Quiche
Making the perfect quiche starts with a flaky, tender, and buttery crust—it's truly the heart of any delicious quiche.Personally, I always prefer homemade pie crust because its taste and quality far surpass that of store-bought versions.
Making homemade pie crust might seem intimidating, but it's easier than you think and totally worth it. With just three simple ingredients and some helpful tips (check out the full recipe!), you can create a crust that takes your quiche to the next level.
However, if you're short on time, using store-bought shortcrust pastry is a convenient alternative that still yields tasty results.
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.
Whether you make your own crust or use store-bought, the key is to ensure that the crust is flaky, tender, and perfectly complements the savory filling of the quiche.
Choosing the Right Cheese
Cheese adds richness to the Quiche, but it's best to use it in moderation so it doesn't overwhelm the other flavors.
Strong cheeses like Gruyere or sharp cheddar work well. You can also try Cheddar, Swiss, or Mozzarella for tasty alternatives. Mozzarella cheese is creamy and smooth, making it an excellent choice for a more mild and subtle quiche.
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.
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.
EASY STEPS TO PREPARE
1. Prepare The Quiche Crust
Mix the the flour and butter, using your fingerprints until the mixture looks like bread crumbs. Pour the cold water, and mix. Shape the dough into a ball, wrap in baking paper; refrigerate.
2. Prepare The Filling
Sauté the spinach until wilted. Whisk together the eggs, double cream (heavy/whipping cream), nutmeg, salt and pepper.
2. Roll out the dough
Roll out the dough on a lightly floured surface; transfer and line a 23 cm (9-inch) tart pan.
3. Prepare the Quiche
Sprinkle the spinach evenly over the crust. Scatter Feta cheese evenly over the spinach; spread the grated Gruyere cheese. Pour egg mixture over the top. Bake until golden-brown.
I enjoy preparing this Spinach and Feta Cheese Quiche when spring rolls around. It's a tasty mix of tender baby spinach, creamy feta cheese, and savory cream, all nestled in a flaky pie crust.
Spinach & Feta Cheese
Quiche Recipe
This Quiche is a mouth-watering dish that is perfect for any meal of the day, be it breakfast, lunch or dinner.
Prep.time : 20 mins Cook time: 40 min Total time: 60 mins Serves: 8
Ingredients
For the Crust
200 g (7.05 ounce;1 1/4 cups) plain flour
100 g (3.5 ounce) cold butter, cubed
3-4 Tbsp cold water
or 1 Ready-rolled Shortcrust Pastry / Pie Crust
For the Filling
500 g (1 pound) fresh baby spinach, rinsed
20 g (1.5 Tbsp) butter
5 eggs, free-range
250 ml (9 ounce; 1 cup) double cream / heavy cream / whipping cream
150 g (5.3 ounce) Feta cheese, crumbled
150 g (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.
3. Pour the cold water, and mix everything together. Shape the dough into a ball or a flat disc, wrap in baking paper. Refrigerate the dough, for about 1 hour.
Prepare The Filling
4. 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.
5. In a medium bowl, whisk together the eggs, double cream (heavy/whipping cream), nutmeg, salt and pepper. Set aside.
6. Roll out the dough on a lightly floured surface and use it to line a 23 cm (9-inch) tart pan. Press the dough into the pan so it fits tightly.
7. 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.
8. Bake for 40 to 45 minutes, until the filling is set and the pastry is golden-brown and crisp. Cold or hot, it is delicious!
Enjoy!
“Taste, which enables us to distinguish all that has a flavor from that which is insipid."― Jean Anthelme Brillat-Savarin
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