1. Prepare the Crust
- Mix Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in Butter: Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out Dough: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim any excess, and crimp the edges. Prick the bottom with a fork.
- Blind Bake: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes, until lightly golden. Remove from oven and let cool slightly.
2. Prepare the Filling
- Sauté Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
- Cook Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- Mix Custard: In a large bowl, whisk together the eggs, half-and-half, nutmeg, salt, and pepper until well combined.
3. Assemble the Quiche
- Add Fillings: Spread the spinach mixture evenly over the bottom of the pre-baked crust. Sprinkle the crumbled feta cheese and grated Parmesan cheese over the spinach.
- Pour Custard: Pour the egg mixture over the filling, ensuring it is evenly distributed.
4. Bake
- Bake Quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden. The center should be just set and slightly jiggly.
- Cool: Remove the quiche from the oven and let it cool for 10-15 minutes before slicing.
5. Serve
- Slice and Serve: Slice the quiche into wedges and serve warm or at room temperature. Enjoy with a side salad or fresh fruit for a complete meal.
Tips for Success
- Pre-cook the Crust: Blind baking the crust ensures it stays crisp and doesn’t get soggy from the filling.
- Fresh Spinach: If using frozen spinach, be sure to thaw and squeeze out excess moisture before using.
- Seasoning: Adjust the seasoning to taste, adding more nutmeg or pepper if desired.
- Make Ahead: This quiche can be made ahead and reheated gently in the oven. It also freezes well; simply cool completely, wrap in foil, and freeze.
Conclusion
Spinach Feta Quiche is a versatile and delicious dish that can be enjoyed any time of the day. The combination of creamy custard, savory spinach, and tangy feta cheese in a flaky crust makes for a perfect meal. Whether you’re hosting a brunch or looking for an easy weeknight dinner, this quiche is sure to please. Enjoy!