spinach feta quiche
spinach feta quiche is my new favorite breakfast. it can also be lunch, brunch, dinner.. basically, you can eat this any time of the day. trust me, you will want to because it is THAT good. if you’re a fan of spanakopita (greek spinach pie), then you will love this. it’s full of healthy spinach, salty & creamy feta cheese, and the flaky, buttery crust is the perfect vessel. i made this along with my ham & cheese quiche for a brunch with friends last week, and they were both giant hits. the crust recipe makes 2 servings, so you might as well make 2 quiches since you’re going to the trouble to make the crust anyway. try them both out, and let me know which one you prefer!
whenever we decide to host a brunch i ask my husband what i should make. the answer is ALWAYS “quiche and popovers with strawberry butter.” he absolutely loves the ham & cheese quiche, but i convinced him to try another flavor this time. after brunch, i took the pulse of the crew and asked which one everyone preferred. every single person (out of the 8 who were there) said they liked both so much they couldn’t decide. from now on, looks like i have to make both! i kind of shot myself in the foot with this one, but the extra work to make one more cheesy & spinach-ey quiche is worth it. plus, as mentioned, the leftovers make a fabulous lunch or dinner. yum!
Ingredients
2.5c. all-purpose flour
1 tsp. salt
1 tsp. sugar (I used stevia--check the label for the amount equivalent to sugar)
2 sticks of chilled, unsalted butter
16oz. chopped frozen spinach, thawed
1/4c. chopped shallots
4oz. cream cheese
1c. crumbled feta cheese
1 c. heavy whipping cream (this makes it decadently delicious--but you could always use whole or 2% milk to save a bit on fat & calories)
4 eggs
1/2 tsp. salt
1/2 tsp. ground pepper
Instructions
mix flour, salt, and sugar (or stevia) together in a large bowl.
add in the cold sticks of butter, and cut using 2 knives until the butter is the size of peas.
add in a 1/4 c. of ice water and mix using your (clean) hands (if it doesn't start to form a ball of dough, add a bit more ice water until it does--try to mix as little as possible).
most recipes say to refrigerate now, but I didn't have time for that so I skipped that step, and it turned out fine in my opinion! the recipe makes 2 servings, so I split the dough in 1/2 and used the second one for ham & cheese quiche.
for the other 1/2, sprinkle flour on your working surface and roll the dough until about 1/4 inch thick.
place on top of 9 in. pie plate, press in, and make the edges pretty (you can fold them over and pinch, or use a fork, whatever you like to do).
using a fork, poke holes in the bottom to let the steam release.
cover the crust with parchment paper & fill with pie weights (or use rice/popcorn kernels/dried beans if you don't have pie weights).
bake at 350 for 15 minutes (you can skip this step, but it helps to keep the quiche crust from getting soggy) .
add the cream cheese to a large mixing bowl.
sauté the shallots in a little bit of butter or olive oil and mix into the cream cheese.
get as much water out of the spinach as possible. i find it easiest to put the spinach in a mesh colander and squeeze out the water with a bowl that fits into the colander. you could also use a salad spinner.
whip up the eggs, and mix everything together in the large mixing bowl.
dump the filling into the pre-baked crust, and place back in the oven at 350 for 40-50 min. (or until a toothpick comes out clean from the center).
i like to serve this with some simple mixed greens with diced tomato, salt & pepper, a drizzle of good olive oil, a squeeze of lemon, parmesan, and a tiny touch of white truffle oil.
enjoy!!
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