Spinach quiche is a permissive recipe. You can add other goodies such as bacon, mushrooms, chicken, turkey or ham, thus getting rid of your food leftovers in a delicious and easy way. This is the basic spinach quiche recipe. I used frozen spinach, because we are now in winter time, when fresh vegetables are hard to find. However, if you cook this quiche in the veggies season, you are welcome to use fresh baby spinach leaves.
For the pie crust
- 8 oz all purpose white flour
- 4 oz butter
- 1 egg yolk
- 2 tablespoons milk
- 1/2 teaspoon salt
For the filling:
- 2 pounds spinach
- 1 pound feta cheese, shredded
- 1 onion, chopped
- 1 tablespoon extra virgin olive oil
- 3 eggs
- black pepper, freshly ground
In a bowl, mix together all ingredients for the pie crust. Make sure the butter is at room temperature when you do that, because you want to obtain a homogeneous composition. Don’t be afraid to use your hands.
After you make the dough, put it in the fridge for about 30 minutes, then shape it round and flat. The diameter should be large enough to cover the bottom and the edges of the baking dish.
Butter or oil the baking dish, then put the pie crust in place.
While the dough is resting in the fridge, don’t check your emails, don’t watch movies, don’t step out of the kitchen, because you have more work to do: make the filling.
Thaw the spinach, drain it very well and chop it. Peel and chop the onion. Heat a tablespoon of olive oil in a skillet, then add the onion and cook it for about 4-5 minutes, stirring occasionally. Remove from heat. Gradually add the shredded cheese, the eggs and some freshly ground black pepper. Mix everything very well, then pour the composition on top of the pie crust. Bake in the oven at 350 F for about 40-45 minutes.
The spinach quiche is best hot, but some people like it cold as well.