Quiche is one of the best dishes to serve in a dinner party or brunch. It’s very easy to make and so versatile – you can use just about any vegetable or cheese you want and get a different kind of dish each and every time.
This spinach quiche combines spinach, feta cheese and almond and is so fragrant and super delicious. Serve it with a little fresh green salad – and it’s a great dinner or quick lunch.
Spinach Quiche with Feta Cheese and Almond
For short crust pastry:
- 175 grams (1 1/4 cups) flour
- 100 grams (1/2 cup) cold butter cut into cubes
- 1/2 tsp. fine salt
- 2-3 tbsp. cold water
For spinach and feta filling:
- 1 tbsp. olive oil
- 2 onions sliced
- 2 garlic cloves thinly sliced
- 500 grams frozen spinach thawed
- 1 large leek stalk finely sliced
- 1/4-1/2 tsp. fine salt add to taste
- Ground black pepper
- A little grated nutmeg
- 200 grams feta cheese
For royal sauce:
- 200 grams (1 cup) natural yogurt 3% fat
- 45 ml. (3 tbsp.) sour cream
- 2 large eggs
- Some salt to taste
- Ground black pepper to taste
- 30 grams (3 tbsp.) all-purpose flour
- Sliced almonds for decoration
Short crust pastry: in a food processor with a steel blade put flour, butter and salt and blend until mixture is crumbly.
Gradually add water and continue to process just until large clumps of dough are formed.
Transfer the dough chunks on a lightly floured work surface and bring together. Make into a disc-shape, cover and refrigerate for an hour.
Roll out the dough on a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust. Freeze the crust for about an hour.
Preheat oven to 170c degrees.
Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-14 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 4-5 minutes or until it is lightly golden brown.
Cool at room temperature.
Spinach and feta filling: in a large skillet heat olive oil.
Add onion and garlic and fry over medium-high heat until the onion is translucent and garlic is soft.
Add spinach and leeks and fry all together, stirring occasionally until vegetables soften a little.
Season with salt, pepper and nutmeg and stir. Taste and adjust seasoning if necessary.
Cool slightly at room temperature.
Royal sauce: in a small bowl put yogurt, cream, eggs, salt, pepper and flour and beat into a smooth mixture.
Transfer the vegetable mixture onto the half-baked crust and spread evenly. Sprinkle with crushed feta cheese on top and pour the royal sauce gently.
Generously sprinkle almonds on top.
Bake for 30-40 minutes or until golden and set.
Cool slightly and serve at room temperature.
- It is recommended to warm slightly before serving.
- Keep the quiche in a closed container in the refrigerator for up to 3-4 days.
- Instead of almonds you can use pine nuts.
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