Spinach and Feta Quiche
Quiche was once usually offered as a first course, but now it is more commonly served as a main course at brunch or lunchtime. Spinach particularly complements the egg custard and flaky pastry crust, while the feta adds both richness and a welcome saltiness.
For the tart dough:
- 1 1/3 cups (7 oz./220 g) all-purpose flour
- 1 Tbs. sugar
- Kosher salt
- 1/2 cup (4 oz./125 g) cold unsalted butter, cut into small pieces
- 1/4 cup (2 fl. oz./60 ml) ice water, or more as needed
1 cup (1 oz./30g) steamed fresh spinach or thawed frozen spinach, drained and squeezed completely dry
- 3 eggs
- Kosher salt and freshly ground pepper
- Pinch of grated nutmeg
- 3/4 cup (6 fl. oz./180 ml) heavy cream
- 3/4 cup (6 fl. oz./180 ml) milk
- 1 cup (5 oz./155 g) crumbled feta cheese
- 1 Tbs. unsalted butter, cut into 1/4-inch (6-mm) pieces
To make the tart dough, in a food processor, combine the flour, sugar and 1/4 tsp. salt. Pulse to mix. Add the butter and pulse 8 times. Add the 1/4 cup ice water and pulse about 10 times. If the dough is still crumbly, add more ice water, 1 Tbs. at a time, and pulse just until the dough holds together. Transfer the dough to a floured work surface, shape into a 6-inch (15-cm) disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
Preheat an oven to 400°F (200°C).
On a floured work surface, roll out the dough into a round about 10 1/2 inches (26.5 cm) in diameter and 1/4 inch (6 mm) thick. Carefully transfer it to a 9-inch (23-cm) quiche pan or other straight-sided pan with 1-inch (2.5-cm) sides. Press the dough into the bottom and sides of the pan. Pinch the dough around the rim to form a fluted edge.
Line the dough with foil and fill with pie weights or dried beans. Bake until the crust is dry, about 15 minutes. Remove from the oven and lift out the weights and foil. Transfer to a wire rack. Reduce the oven temperature to 350°F (180°C).
Arrange the spinach evenly in the prebaked crust. In a large bowl, whisk together the eggs, 1/2 tsp. salt, 1/8 tsp. pepper and the nutmeg. Add the cream and milk and whisk until well blended. Slowly pour the egg mixture over the spinach in the crust. Dot the top with the cheese and the butter.
Bake the quiche until the top is lightly browned and the filling is barely set, 40 to 45 minutes. Transfer to the wire rack and let stand for 5 minutes. Cut into wedges and serve. Serves 8.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)