Spinach & Feta Quiche, with Variations

Quiche

By Cat, June 2009 (Photo, right, from Wikimedia Commons)

See also: 1. Savory Pies & Tarts Menu; 2. Pie & Tart Crust or Pastry Menu; 3.  Basic Quiche (About)

Quiche is a great way to serve a vegetarian main course, as in this recipe. The veggies in the dish are also a great accompaniment to bacon, ham or chicken added to the meat.

This particular recipe has a wonderful Greek flavor; adding sundried tomatoes, and/or chicken that has been marinated in a lemon and balsamic dressing and then grilled would also be delicious.

Spinach and Feta Quiche

This recipe is adapted from All Recipes Spinach Quiche (1), Cooks.com Spinach/Feta Quice (2), and my Spanakopita and Spinach Pie recipes. The feta melts into the custard and lightly flavors the filing.  I just made this with fresh spinach from my first garden. Delicious!

Variations:

1. Add a few pieces of sundried tomatoes (in oil), about 1-2 slice per slice of quiche, on top of the spinach and feta, before pouring the egg mixture over.
2. Add chicken marinated in a lemon-balsamic dressing, then grilled and mixed with a smaller amount of spinach.

Ingredients & Equipment

• 1 Crust recipe for 10″ quiche pan (or 9″ deep dish pie pan)
• enough fresh spinach to make 1 1/2 – 2 cups, wilted (or 10 oz frozen spinach)
• 1 Tbsp olive oil or butter
• 1 small red onion, chopped
• 3 cloves garlic, peeled and minced
• 1/4 cup butter
• 8 oz. Greek or Romanian Feta cheese, crumbled
• 3 large fresh farm eggs (or 4 small)
• 1 1/2 cups raw cream (or 1/2 cup raw cream and 1cup raw milk for a lighter quiche)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp unrefined sea salt
• 1/4 tsp ground nutmeg (or more, to taste)
• 1 tsp freshly grated lemon zest (optional)
• 1/4 cup grated Romano cheese (optional)
• Equipment 
• 2 cup measuring cup
• cast iron skillet
• large bowl
• whisk
• cheese grater (optional)

Method:

1. Place oven rack in lower third of oven.  Preheat to 350°F.
2. Wash and chop spinach; wilt in skillet with 1 Tbsp olive oil or butter.  Transfer to measuring cup to measure and cool slightly.  Wilt more spinach as necessary.
3. Melt 1/4 cup butter in same skillet; saute chopped onions and minced garlic in the skillet over medium heat, stirring occasionally, until soft and golden, about 7 minutes.  Add wilted spinach and feta.  Season with salt, pepper and nutmeg and stir to combine.  Spoon into prepared crust.
4. Whisk eggs in bowl.  Add cream (and milk, if using); whisk well to combine.  Pour over spinach mixture.
5. Bake in preheated oven for 15 minutes. Sprinkle top with grated Romano (if using), and bake an additional 30 – 40 minutes, until set in center. NOTE:  If using a deep dish pan, it may take a bit more time to cook.
6. Transfer to a rack to cool for at least 10 minutes before slicing.

References:

1. allrecipes.com recipe, allrecipes.com/Recipe/Spinach-Quiche/Detail.aspx
2. cooks.com recipe, cooks.com/rec/view/0,1826,155160-241197,00.html