Spinach & Feta Quiche Recipe

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Spinach & Feta Quiche
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Ingredients
20
Count
Nutrition
852
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Pastry- put all the dry ingredients into the food processor.
  2. Pulse a few times, then add the butter, then pulse a few more times until the butter is in pea sized chunks.
  3. Beat the egg into 3 tbl.
  4. Of the water and add to the mix, pulsing a few more times.
  5. Add more water as needed to get the dough to just come together, a tablespoon at a time, pulsing after each addition.
  6. Turn the dough out onto plastic wrap, knead once or twice, pat flat and chill for about an hour.
  7. Pull out of the fridge, roll out on a floured board until it will fit into the tart pan (or the standard springform pan, with 2 inches of dough going up the side).
  8. Trim the edges, prick the bottom several times with a fork, and lay a piece of foil across the bottom weighted down with beans or pennies.
  9. Blind bake at 425 degrees or about 8 minutes or so, remove the foil and beans, bake a few minutes longer or until the crust gets rid of any sheen and looks dull.
  10. Remove from the oven, sprinkle with the gruyere, and set aside.
  11. Decrease the oven heat to 375 degrees.
  12. Filling: Drain the spinach and squeeze it dry.
  13. Saute the onion and scallions and a small pinch of kosher salt in the butter and oil until soft.
  14. Add the spinach and saute until completely wilted, (about 3 minutes or so).
  15. Add the dill and pepper and saute another 2 minutes.
  16. Set the mixture aside to cool completely.
  17. Whisk the eggs, then add the half-n-half, the cream and mix well.
  18. Crumble the feta into the spinach, then add to the cream mixture.
  19. Mix until well combined, the pour into the prepared tart shell.
  20. Place the tart pan on another baking sheet and bake until the filling is slightly puffed, light brown, and a tester inserted in the center comes out clean, about 40 minutes.
  21. Remove from the oven and let stand 10 minutes before removing from the tart pan.
  22. Garnish with olives and dill sprigs.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 852.23 Kcal (3568 kJ)
Calories from fat 549.49 Kcal
% Daily Value*
Total Fat 61.05g 94%
Cholesterol 282.71mg 94%
Sodium 660.2mg 28%
Potassium 350.56mg 7%
Total Carbs 54.37g 18%
Sugars 2.36g 9%
Dietary Fiber 3.09g 12%
Protein 22.54g 45%
Vitamin C 5.9mg 10%
Vitamin A 0.5mg 17%
Iron 2.2mg 12%
Calcium 445.6mg 45%
Amount Per 100 g
Calories 295.6 Kcal (1238 kJ)
Calories from fat 190.59 Kcal
% Daily Value*
Total Fat 21.18g 94%
Cholesterol 98.06mg 94%
Sodium 228.99mg 28%
Potassium 121.59mg 7%
Total Carbs 18.86g 18%
Sugars 0.82g 9%
Dietary Fiber 1.07g 12%
Protein 7.82g 45%
Vitamin C 2mg 10%
Vitamin A 0.2mg 17%
Iron 0.8mg 12%
Calcium 154.6mg 45%

* 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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Recipe Tags

Weightwatchers Points

  • 21.5
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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