Spinach and Feta Quiche is a delightful and nutritious dish that brings together the earthy flavors of spinach with the tangy taste of feta cheese. Here's a basic recipe, accompanied by some tips and tricks to elevate this quiche to its best version.
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Dish name: Spinach and Feta Quiche
Cuisine: French-inspired
Preparation time: 15 minutes, plus chilling
Cooking time: 45 minutes
Yield: Serves 6
Ingredients:
1 pie pastry crust (9-inch)
10 ounces fresh spinach, washed and chopped (or frozen, thawed)
1 cup crumbled feta cheese
4 large eggs
1 cup heavy cream or whole milk
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
Olive oil for sautéing
Optional: 1 small onion, diced
Instructions:
Roll out the pie crust to fit a 9-inch pie plate, press into the plate, trim the excess, and chill in the fridge.
Preheat your oven to 375°F (190°C).
In a large skillet, heat a little olive oil and sauté the onion (if using) until transparent. Add the spinach and cook until wilted. Let the mixture cool, then squeeze out excess moisture.
Spread the spinach mixture into the chilled crust, and top with crumbled feta cheese.
In a mixing bowl, whisk together eggs, heavy cream (or milk), Parmesan, salt, pepper, and nutmeg.
Pour this egg mixture over the spinach and feta in the crust.
Bake in the preheated oven for about 45 minutes, or until the quiche is set and golden brown on top.
Let the quiche cool for a few minutes before slicing and serving.
Tips and Tricks:
Spinach: If using frozen spinach, ensure all excess water is squeezed out to avoid a soggy quiche.
Crust: Pre-baking the pie crust for about 10 minutes can help keep it crisp.
Feta: For best results, use block feta that you crumble yourself; it’s usually fresher and less dry than pre-crumbled.
Seasoning: Nutmeg pairs exceptionally well with spinach and dairy, but use it sparingly.
Creaminess: For a richer quiche, use heavy cream. For a lighter version, whole milk or a combination of milk and cream works well.
Avoiding Sogginess: Let the sautéed spinach cool and remove as much moisture as possible to prevent a soggy bottom.
Balance: Ensure even distribution of spinach and feta throughout the quiche for a consistent flavor in every bite.
Add-ins: Consider adding sautéed mushrooms, cherry tomatoes, or artichokes for extra flavor and texture.
Texture: For a fluffy quiche, whisk the egg mixture until just combined—overbeating can cause the quiche to rise and fall.
Serving: This quiche can be enjoyed hot or cold. It's perfect for a picnic when allowed to chill.
With the right techniques, your Spinach and Feta Quiche will be a beautiful, delicious centerpiece at any meal. Enjoy the marriage of these Mediterranean flavors in a rich, savory setting.
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