Spinach and Feta Quiche Recipe

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Ingredients:

Serving

3 cups all-purpose flour
1/2 tsp salt
16 tbsp chilled unsalted butter, cut into small pieces
1 egg
6 -8 tbsp ice water
3/4 cup swiss cheese, shredded
frozen spinach, thawed and chopped
1 tbsp unsalted butter
2 tbsp olive oil
1/4 cup yellow onion, finely chopped
10 green onions, chopped
1 garlic clove, minced
2/3 cup dill, chopped
1 tsp fresh ground pepper
3 eggs
1 cup half-and-half
1/2 cup heavy cream
1/4 lb feta cheese
1/4 cup kalamata olive, pitted and chopped

Directions:

To make the pastry, in a bowl, stir together the flour and salt. Add the butter and, using a pastry blender, cut it in until the mixture resembles coarse meal. In a small bowl, using a fork, beat the egg with 2 Tbs. of the ice water. Make a well in the flour mixture and pour in the egg mixture and 2 more Tbs. ice water. Using the fork, mix lightly, adding more ice water as needed until the mixture holds together. Pat into a ball, wrap in plastic wrap and refrigerate for 1 hour.
On a floured pastry board or other work surface, roll out the pastry into a round about 13 inches in diameter. Transfer to an 11-inch tart pan with a removable bottom, turn under the edges to make them flush with the pan rim, and prick the bottom in several places with a fork. Press a piece of aluminum foil, shiny side down, onto the crust, and freeze for about 30 minutes.
Preheat an oven to 425°F
Bake the foil-lined pastry shell for 8 minutes. Remove the foil and continue baking until the crust looks dull, about 4 minutes more. Remove from the oven, sprinkle with the Swiss cheese, and reduce the oven temperature to 375°F
Meanwhile, make the filling: Drain the spinach and squeeze dry. In a large sauté pan over medium heat, melt the butter with the olive oil. Add the yellow and green onions and garlic and sauté until soft, about 4 minutes. Add the spinach and sauté, stirring, until completely wilted, about 3 minutes. Add the dill and pepper and continue sautéing for about 2 minutes more. Taste and adjust the seasonings; the mixture should taste peppery. Let cool for 5 to 6 minutes.
In a pitcher or bowl, whisk the eggs until blended, then whisk in the half-and-half and cream. Crumble the feta cheese into the spinach and stir in the egg mixture. Pour into the prebaked shell.
Bake until the filling is puffed and light brown and a knife inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let stand for 5 to 10 minutes. Garnish with the olives and serve.
Serves 6.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1644.73 Kcal (6886 kJ)
Calories from fat	1063.88 Kcal
		% Daily Value*
Total Fat	118.21g	182%
Cholesterol	507.66mg	169%
Sodium	1191.6mg	50%
Potassium	568.33mg	12%
Total Carbs	108.73g	36%
Sugars	4.84g	19%
Dietary Fiber	5.29g	21%
Protein	37.69g	75%
Vitamin C	8.7mg	14%
Vitamin A	0.8mg	27%
Iron	3.8mg	21%
Calcium	644.2mg	64%

Amount Per 100 g
Calories	301.69 Kcal (1263 kJ)
Calories from fat	195.14 Kcal
		% Daily Value*
Total Fat	21.68g	182%
Cholesterol	93.12mg	169%
Sodium	218.57mg	50%
Potassium	104.25mg	12%
Total Carbs	19.94g	36%
Sugars	0.89g	19%
Dietary Fiber	0.97g	21%
Protein	6.91g	75%
Vitamin C	1.6mg	14%
Vitamin A	0.1mg	27%
Iron	0.7mg	21%
Calcium	118.2mg	64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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