Savory Spinach and Feta Quiche

An American-style savory quiche with a shortcrust base, spinach and feta filling, and a simple egg custard. It bakes in a 23 cm pie dish until the center is set but still tender, then rests before slicing so the filling holds cleanly.

By Julienne

Cook time: 35 minutes

Servings: 6

Ingredients

• 10 g unsalted butter for greasing the dish
• 15 g all-purpose flour for dusting the work surface
• 1 disk pie dough chilled, about 280 g
• 15 ml olive oil for sautéing
• 80 g yellow onion finely diced
• 6 g garlic minced
• 170 g fresh spinach stems removed if tough
• 4 count large eggs lightly beaten
• 180 ml whole milk
• 60 ml heavy cream
• 4 g fine salt
• 1 g black pepper freshly ground
• 0.5 g ground nutmeg
• 120 g feta cheese crumbled
• 30 g Parmesan cheese finely grated

Instructions

1. Heat the oven to 190°C. Lightly butter a 23 cm pie dish and dust the work surface with the flour. The dish is coated and the oven is fully preheated.
2. Roll the pie dough to fit the dish, line the pie dish, trim the overhang, and crimp the edge. Chill the lined shell while you make the filling. The crust is evenly lined and chilled.
3. Warm the olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened, then add the garlic and cook for 30 seconds. The onion is translucent and the garlic smells fragrant, not browned.
4. Add the spinach in handfuls and cook just until wilted and any excess moisture has evaporated, 2 to 3 minutes. Transfer to a plate and let it cool for a few minutes. The spinach is wilted and the pan is no longer wet.
5. In a mixing bowl, whisk the eggs, milk, cream, salt, pepper, and nutmeg until smooth. Stir in the feta and Parmesan. The custard looks evenly combined with the cheese distributed throughout.
6. Spoon the spinach mixture into the chilled crust, then pour the custard over it. Gently tap the dish once or twice to release air bubbles. The filling is level and the custard has settled around the vegetables.
7. Bake for 32 to 38 minutes, until the edges are set and the center still has a slight wobble when the dish is nudged. If the crust browns too quickly, cover the edge loosely with foil. The top is lightly golden and the center no longer looks liquid.
8. Rest the quiche for at least 15 minutes before slicing. Serve warm or at room temperature. The slices hold together cleanly when cut.