Name: Spinach and Feta Quiche Recipe
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Ingredients: 175 g plain/all-purpose flour (1 & ½ US cups) + more for rolling out the pastry; 100 g salted butter (4oz) very cold and cut into cubes; 3 medium free-range egg yolks (2 if you use large eggs); 4 tablespoon chilled water; 1 tablespoon thyme leaves; 110 g French shallots (3 medium shallots) peeled and thinly sliced; 2 tablespoons olive oil (divided); 200 g fresh raw spinach (6 US cups); 2 cloves of garlic, minced; 3 medium free-range eggs; 140 g feta cheese (1 US cup), crumbled; 300 ml double/heavy cream (1 & ¼ US cup); A pinch of freshly grated nutmeg; ¼ teaspoon sea salt; ¼ teaspoon freshly cracked black pepper

Description

This Spinach and Feta Quiche is a delightful savory pastry dish filled with fresh spinach, flavorful shallots, creamy feta cheese, and a rich egg custard, all nestled in a buttery, thyme-infused pastry crust. Perfect for brunch, lunch, or a light dinner, this quiche is sure to impress!

Ingredients

Units Scale

For the pastry

175 g plain/all-purpose flour (1 & 1/2 US cups) + more for rolling out the pastry
100 g salted butter (4oz) very cold and cut into cubes
3 medium free-range egg yolks (2 if you use large eggs)
4 tablespoon chilled water
1 tablespoon thyme leaves

For the filling

110 g French shallots (3 medium shallots) peeled and thinly sliced
2 tablespoons olive oil (divided)
200 g fresh raw spinach (6 US cups)
2 cloves of garlic, minced
3 medium free-range eggs
140 g feta cheese (1 US cup), crumbled
300 ml double/heavy cream (1 & 1/4 US cup)
A pinch of freshly grated nutmeg
1/4 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper

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Instructions

To make the pastry Sift flour into a bowl, add cold butter, rub into flour. Whisk egg yolks with water. Form dough, chill, roll out, line pie dish, bake with beans.
Make the filling Fry shallots, garlic, sauté spinach, whisk eggs with cream, feta, salt, pepper, and nutmeg.
Assemble the quiche Spread shallots, feta, spinach over pastry, pour in egg mixture. Bake.

Notes

Butter – If using unsalted butter, add a pinch of salt to the flour.
Eggs – Use medium free-range eggs.
Pastry – Handle dough minimally to keep butter cold.
Baking – Crumple baking paper before adding beans for even baking.
Freezing/storing/reheating – Store leftovers in the fridge for up to 3 days. Do not freeze quiche.

Nutrition

Serving Size: 1 slice
Calories: Approximately 400 calories
Sugar: Approximately 2g
Sodium: Approximately 450mg
Fat: Approximately 30g
Saturated Fat: Approximately 18g
Unsaturated Fat: Approximately 10g
Trans Fat: 0g
Carbohydrates: Approximately 25g
Fiber: Approximately 2g
Protein: Approximately 12g
Cholesterol: Approximately 200mg