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Quiche, a beloved classic in French cuisine, has graced tables worldwide with its simple elegance and versatility. Originating from the Lorraine region, this savory pie has traversed borders, and through time, culinary enthusiasts have added their touch, creating numerous delightful variations.
Our recipe for today, Spinach and Feta Quiche, is a beautiful amalgamation of creamy, salty feta cheese with the nutritional powerhouse – spinach. This classic combination is not just delectable but is also teeming with health benefits. Spinach is rich in iron and vitamins, and feta adds a good dose of calcium and protein. Alongside, the eggs in the quiche provide a well-rounded, protein-packed meal that could fuel you for hours.
This quiche recipe is relatively straightforward, requiring a prep time of about 15 minutes, and a cooking time of about 45 minutes. This guide will yield 8 servings, perfect for sharing a hearty meal with family or friends or saving leftovers for future meals. Every slice of this spinach and feta quiche is a step towards a satiating and healthful culinary journey. Let’s dive in!
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
For the filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 4 large eggs
- 1 cup milk
- 1/2 cup feta cheese, crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Crust: Measure your flour, salt, and butter. The butter should be well-chilled to achieve a flaky crust. Keep your water icy cold as well. Filling: Chop your onion, mince the garlic, and roughly chop the fresh spinach. Measure out your milk and crumble the feta cheese. Have your eggs, salt, and pepper on hand. Cooking Procedure Making the crust:
- In a large bowl, combine the flour and salt. Add in the diced, chilled butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, stirring the mixture until the dough just begins to come together. You might not need all the water.
- Press the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preparing the filling and baking the quiche:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent. Stir in the spinach and cook until wilted. Set aside to cool slightly.
- In a large bowl, whisk together the eggs, milk, crumbled feta, salt, and pepper. Stir in the cooled spinach mixture.
- Roll out the chilled dough on a floured surface to fit a 9-inch pie plate. Press the dough into the plate and trim any overhang.
- Pour the egg and spinach mixture into the pie crust. Bake for 35-40 minutes, or until the quiche is set and lightly golden.
- Allow the quiche to cool for a few minutes before slicing and serving. Enjoy this delightful Spinach and Feta Quiche!
A slice of this Spinach and Feta Quiche pairs wonderfully with a fresh green salad or a bowl of tomato soup. A dry white wine like Sauvignon Blanc can complement the flavors of the quiche.
Storage and Reheating
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice of quiche in a 325°F (165°C) oven until warmed through, or microwave on medium power for 1-2 minutes.
You can substitute spinach with other leafy greens like kale or chard. Try different types of cheese like cheddar or goat cheese for a flavor twist. For a gluten-free version, you could use a pre-made gluten-free pie crust or make a crustless quiche.
Each serving (1 slice) of this Spinach and Feta Quiche contains approximately:
- Calories: 500 kcal
- Protein: 15g
- Carbohydrates: 36g
- Fat: 33g
- Fiber: 2g
- Sugar: 5g