Spinach Feta Quiche Recipe

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Spinach Feta Quiche
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Ingredients
17
Count
Nutrition
589
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. For the Crust:
  2. -Mix the flour and the salt together in a medium bowl.
  3. -Cut the butter into the flour and salt mixture until it resembles coarse peas (I did use pastry cutter for this today, as my hands seemed a bit hot, but by all means, get your hands into the dough!)
  4. -Drizzle the ice water over the top of the dough (I start with 3 Tbsps and add more if needed) and gently mix the dough until it starts to come together. Form the shaggy dough into a disk and send it off to the refrigerator for about a half hour rest before rolling.
  5. For the Spinach and Feta Filling and Quiche Assembly:
  6. -Preheat the oven to 375 degrees f.
  7. -Thaw and drain the spinach until it is as dry as you can get it. You may want to chop it up a bit more.
  8. -Heat the olive oil and butter over medium heat until the butter is melted and bubbly.
  9. -Sweat the onion and garlic in the olive oil mixture until the onions are translucent (enjoy the wonderful smell of cooking garlic and onion while doing this. Yum).
  10. -Add the spinach to this mixture and continue cooking until the spinach is heated through. Remove from the heat.
  11. -Crumble the feta into the spinach mixture and mix together. Set aside to cool.
  12. -Pull your pie dough out of the refrigerator and roll out on a lightly floured board to the size you need for your pie tin (I used a 9 pie tin, somewhat shallow).
  13. -Place the rolled out dough in the tin, place the spinach mixture in the dough.
  14. -Beat together the eggs, yolks and cream. Add a little grate of nutmeg, fresh ground pepper and a pinch of salt (you won't need too much salt, as the feta is rather salty). Pour this mixture over the spinach/feta mix in the pie shell and mix together with your hands (or a spoon if you would rather not get your hands into this) carefully so as not to puncture the crust.
  15. -Flute or fold the edges of your pie crust (I like to just fold over the excess crust for a rustic look). You can either bake this now, or chill until you need it.
  16. -Bake for about 45-60 minutes, or until a lovely brown on top and the eggs have set up.
  17. -Serve hot with a salad, serve cold with a salad, serve however you like!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 589.18 Kcal (2467 kJ)
Calories from fat 410.81 Kcal
% Daily Value*
Total Fat 45.65g 70%
Cholesterol 248.51mg 83%
Sodium 722.78mg 30%
Potassium 344.23mg 7%
Total Carbs 30.64g 10%
Sugars 2.33g 9%
Dietary Fiber 2.87g 11%
Protein 16.21g 32%
Vitamin C 4mg 7%
Vitamin A 0.7mg 24%
Iron 2.5mg 14%
Calcium 311.9mg 31%
Amount Per 100 g
Calories 253.08 Kcal (1060 kJ)
Calories from fat 176.46 Kcal
% Daily Value*
Total Fat 19.61g 70%
Cholesterol 106.75mg 83%
Sodium 310.47mg 30%
Potassium 147.86mg 7%
Total Carbs 13.16g 10%
Sugars 1g 9%
Dietary Fiber 1.23g 11%
Protein 6.96g 32%
Vitamin C 1.7mg 7%
Vitamin A 0.3mg 24%
Iron 1.1mg 14%
Calcium 134mg 31%

* 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

  • 15
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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