Spinach Feta Quiche (Edit recipe)

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The creamy, savory combination of spinach and tangy feta is always a crowd-pleaser, whether served for brunch, lunch, or as a light dinner.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

7

Serves: 6

Ingredients

pastry dough (store-bought)pastry dough (store-bought)
3 Eggs
heavy creamheavy cream
1 cup Feta Cheese, (crumbled)
4 cups Spinach, (or 6 ounces, fresh frozen
oounces cherry tomatoes (cut in half)oounces cherry tomatoes (cut in half)
1 pinch Black Pepper, salt and (to taste)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 F
Place a round piece of parchment paper in a 10-inch pie mold with a removable bottom. Roll out the pie dough and place it inside the mold. Add another large piece of parchment paper over it, and place your pie weight nicely dispersed on the bottom. Bake for 5 to 7 minutes. Remove the pie from the oven and let it cool. Remove the weights and toss the top parchment paper.
Bring a large pot of salted water to a boil, and blanch the spinach for about 3 to 4 minutes. Drain and squeeze as much water as you can.
Distribute the spinach and the cherry tomato halves as evenly as possible on the bottom of the pastry dough. Sprinkle u00be of the feta cheese over it.
Whisk the eggs, heavy cream, salt and pepper to taste. Once well incorporated, add the feta crumbles to the mixture and give it another whisk.
Set the tart pan on a sheet pan, pour the egg-cream mixture into the shell. Sprinkle the remaining feta over your quiche.
Bake at 350 F for 30 minutes. Your quiche should be golden, and the egg cream mixture set.
Let it rest for 5 minutes, and enjoy.

Notes

Since feta is a salty cheese, avoid using too much salt as a seasoning. As you may notice, the oven temperature is relatively low compared to most oven recipes. The reason is that you want to bake your quiche evenly; thus, a low oven will allow for even heat distribution, so the center and outer edges will bake at the same time. Pie weights are optional, but in all baking, they are a great investment as they prevent the bottom of the dough from rising and cracking. To prevent spillage on your oven floor, I always recommend placing the tart pan over a sheet pan. Any spillage is easily cleaned on the sheet pan rather than in the oven. For double protection, I also place a sheet of parchment paper so even less cleaning. This, of course, is optional.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	237
Fat:	19 g
Carbohydrates:	6 g
Protein:	13 g
Cholesterol:	74 g
Sodium:	531 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.