Spinach Feta Quiche

Prep Time: 15

Cook Time: 35

Resting Time: 5

Total Time: 55

Servings: people

Author: Giangi Townsend

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

Ingredients

1 pastry dough, store-bought
3 eggs
1 cup heavy cream
1 cup feta cheese, crumbled
4 cups fresh spinach, or 6 ounces frozen
12 oounces cherry tomatoes, cut in half
salt and black pepper , to taste

US - Metric

Instructions

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 ¾ 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.

Equipment

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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.