Here's a recipe for Spinach Quiche with a decidedly Mediterranean flair.
It is prepared with classic Greek flavors like feta cheese, garlic, dill, olive oil, Kalamata olives and, of course, spinach, and baked in a flaky pie crust.
Quiche is basically breakfast or brunch pie, although, unlike a
pie pan, a quiche pan has straight sides. For the crust, use your own
favorite savory pie crust recipe (not sweetened), purchase pre-made
pastry dough, or use one of our easy pie crust recipes.
This particular recipe for spinach quiche makes enough filling for a large, 11-inch quiche pan.
Pastry for 1 large, (10-inch or 11-inch) 1-crust pie:
1/4 cup Swiss cheese, shredded
2 (10-ounce) packages frozen chopped spinach, thawed
1 tablespoon butter
2 tablespoons olive oil
1/4 cup yellow onions, chopped
10 green onions, chopped
1 clove garlic, minced
1/3 cup fresh dill, chopped
1 teaspoon pepper
1-1/2 cups heavy cream or half-and-half
1/4 pound feta cheese
1/4 cup chopped Kalamata olives for garnish
Pre-bake the crust:
Roll the pastry into a 13-inch circle, if you haven't already.
Line an 11-inch quiche pan (tart pan) with the pastry and turn the edges under to fit the pan. Prick the dough in several places with a fork. Now line the dough with aluminum foil, shiny side down, and freeze for 30 minutes. This prevents the dough from sliding down the sides while pre-baking it.
Preheat your oven to 425° while the shell is freezing. Bake the pastry shell for about 8 minutes. Remove the foil and continue baking about 4 minutes more, until the crust looks dull. Remove and sprinkle the crust with the shredded Swiss cheese. Turn the oven temperature down to 375°.
Prepare the filling while the pie crust is freezing and pre-baking:
Squeeze the spinach dry. Over medium heat, sauté the green and yellow onions and garlic in the butter and olive oil. Add the spinach, dill and pepper and continue sautéing until the spinach is thoroughly wilted. Remove from the heat and cool for several minutes.
In a bowl, beat the eggs and whisk in the heavy cream or half-and-half.
Crumble the feta cheese into the cooled spinach mixture. Stir in the cream mixture.
Bake the quiche:
Pour the quiche filling into the pre-baked pie crust. Bake it for 35-40 minutes or until done; when done, the filling will be puffed and lightly browned, and a knife inserted into the center will come out clean. Let it stand for 5 or 10 minutes.
Garnish with chopped Kalamata olives, slice and serve. Makes 6-8 servings.