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Buttery Spinach and Feta Quiche with Flaky Crust

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A rich and comforting quiche featuring a buttery, flaky crust filled with creamy feta and vibrant spinach. Perfect for brunch or a light dinner, this easy homemade recipe comes together in under 45 minutes.

Ingredients

Scale
  • 1 1/4 cups (155g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice-cold water
  • 1/4 teaspoon salt
  • 6 cups (about 180g) fresh spinach, washed and roughly chopped
  • 1 cup (150g) feta cheese, crumbled
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. In a large bowl, combine sifted flour and salt. Add cold, cubed butter and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits.
  2. Slowly drizzle 3 tablespoons of ice-cold water over the mixture, stirring gently with a fork. Add remaining tablespoon if dough doesn’t hold together. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Heat a skillet over medium heat with a splash of olive oil or butter. Sauté minced garlic until fragrant, about 30 seconds. Add chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
  4. Preheat oven to 375°F (190°C).
  5. On a lightly floured surface, roll chilled dough into a 12-inch (30cm) circle. Transfer to a 9-inch tart or pie pan, pressing gently into edges. Trim excess dough and prick bottom with a fork.
  6. Line dough with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and paper, then bake an additional 5 minutes until lightly golden.
  7. In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg. Stir in sautéed spinach and crumbled feta until evenly combined.
  8. Pour filling into prebaked crust. Bake for 35-40 minutes until custard is set but slightly jiggly in the center and top is lightly golden.
  9. Let quiche cool for at least 10 minutes before slicing to allow filling to set.

Notes

Keep all crust ingredients cold for a flaky texture. Drain spinach well to avoid soggy filling. Cover crust edges with foil if browning too fast. Use a sharp knife and wipe clean between slices for neat portions. Dough can be prepared up to 24 hours ahead and refrigerated. Frozen spinach can be used if thawed and squeezed dry.

Nutrition

Keywords: spinach quiche, feta quiche, flaky crust, homemade quiche, brunch recipe, easy quiche, savory pie

Find it online: https://hungermind.com/buttery-spinach-and-feta-quiche-recipe-easy-homemade-flaky-crust/