Baking & Pastry > Pies & Tarts > Tarts > Quiche Recipe (Savory Tart)

Spinach and Feta Quiche

Discover a delightful Spinach and Feta Quiche recipe, perfect for brunch, lunch, or a light dinner. This savory tart combines a flaky crust with a creamy, flavorful filling packed with fresh spinach and salty feta cheese. An easy and impressive dish to make for any occasion.

Prep Time
45 minutes
Cook Time
45-50 minutes
Servings
6-8
Ingredients
  • 1 1/2 cups All-purpose flour
  • 1/2 cup Cold unsalted butter, cubed
  • 1/4 cup Vegetable shortening, chilled
  • 4-6 tablespoons Ice water
  • 1/2 teaspoon Salt
  • 10 ounces Fresh spinach, chopped
  • 4 ounces Feta cheese, crumbled
  • 4 large Eggs
  • 1 cup Heavy cream
  • 1/2 cup Milk
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Olive oil
  • 2 cloves Garlic, minced

Prepare the Crust

In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat Oven and Prepare Pan

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim the edges and crimp decoratively. Prick the bottom of the crust with a fork.

Blind Bake the Crust

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until the crust is lightly golden.

Prepare the Filling

While the crust is baking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly. In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper. Stir in the cooked spinach and crumbled feta cheese.

Assemble and Bake

Pour the spinach and feta mixture into the pre-baked crust. Bake for 45-50 minutes, or until the filling is set and lightly golden brown. Let cool slightly before slicing and serving.

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FAQ

  • Can I use frozen spinach?

    Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess water before adding it to the filling.
  • Can I add other vegetables to the quiche?

    Absolutely! Feel free to add other vegetables like mushrooms, onions, or bell peppers to the filling for added flavor and texture. Sauté them along with the garlic before adding the spinach.
  • Can I make the crust ahead of time?

    Yes, you can make the crust ahead of time. After forming the dough into a disc, wrap it tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months. Thaw the dough in the refrigerator before rolling it out.