Spinach, garlic & feta quiche

April 8, 1:53 AMProvidence Food ExaminerDonna Diegel

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Spinach, Garlic & Feta Quiche

Savory quiche with spinach, garlic & onions, crumbled feta and fresh herbs, overflowing in a flaky pie crust baked to a puffy, golden brown. Make a large deep dish quiche or serve mini spinach, garlic & feta quiche at your next brunch!
 

Flaky Pie Crust Recipe
While Julia Child was claimed to have made the best Quiche Lorriane ever, I think my pie crust is the best and easiest to make at home. If you follow the directions for my Flaky Pie Crust Recipe, you can't go wrong. Don't over work the pie crust. Don't knead it like bread dough. Handle it as little as possible, or you'll end up with tough pie crust. I taught my husband to make pie crust years ago, and if a guy can learn how, you can too!  


Spinach, Garlic & Feta Quiche Recipe

• 1) unbaked 10" deep dish Pie Crust, crimped and fluted a little higher than the pan.
• 1 1/2 cups total of shredded cheddar, and crumbled feta cheese
• 1 small 10 ounce box frozen, chopped spinach, thawed, drained and squeezed dry
• 1 teaspoon minced garlic
• 1/4 cup onions, diced small
• 5 large eggs
• 2 1/2 cups half & half or light cream
• 1 teaspoon salt, more or less to taste
• 1/4 teaspoon nutmeg, ground
• 2 Tablespoons fresh or dehydrated herbs, your choice, minced

 
How To Make Spinach, Garlic & Feta Quiche

• Make the pie crust according to my recipe.
• Preheat oven to 350 degrees F.
• Saute onion and garlic together. Add spinach and continue cooking another 5 minutes. Remove from heat.
• Spread the cheeses over the bottom of the unbaked crust, then the spinach, onions and garlic on top of the cheeses.
• In a mixing bowl, using a hand-held mixer or a whisk, combine eggs, half & half or cream, salt, nutmeg and one Tablespoon herbs together until mixed well.
• Pour liquid over onions and spinach very carefully so as not to disturb the fillings.
• Sprinkle the rest of the herbs and some Mrs. Dash over the top.
• Very carefully, place the quiche on a baking sheet and bake at 350 degrees F. for 45 -60 minutes, more or less, or until knife comes out clean.
• Cool 15 minutes before slicing.
• Cool completely before wrapping and refrigerating any leftovers.
• Serves 8.

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