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.
Photo: Natalie Levin
Spinach Quiche with Feta Cheese and Almond
Servings 24 cm round quiche pan
Ingredients
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
Instructions
-
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.
Recipe Notes
- 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.
Photo: Natalie Levin