Description
A rich, creamy quiche filled with fresh spinach, tangy feta cheese, and a buttery, flaky crust. Perfect for a savory Mother’s Day brunch!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 tsp salt
- 4 tbsp ice water
For the Filling:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Instructions
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Prepare the Crust:
- In a food processor, pulse flour, butter, and salt until crumbly.
- Add ice water, 1 tablespoon at a time, until the dough comes together.
- Roll out and fit into a 9-inch tart pan. Chill for 30 minutes.
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Blind Bake the Crust:
- Preheat oven to 375°F (190°C).
- Line the crust with parchment paper, fill with baking weights, and blind bake for 10 minutes. Set aside.
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Prepare the Filling:
- Sauté onions in olive oil over medium heat until soft.
- Add spinach and cook until wilted. Remove from heat.
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Mix the Egg Custard:
- Whisk together eggs, cream, milk, salt, pepper, and nutmeg.
- Stir in the spinach mixture and crumbled feta cheese.
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Assemble & Bake:
- Pour the filling into the crust.
- Bake for 35-40 minutes, until golden and set.
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Cool & Serve:
- Let cool slightly before slicing. Serve warm.
Notes
- Use store-bought pie dough for a quicker version.
- Add sun-dried tomatoes or mushrooms for extra flavor.
- Store leftovers in the fridge for up to 3 days.