Looking for a savory, comforting dish that’s perfect for any meal?
Try this Spinach and Feta Quiche Lorraine!
With a flaky homemade crust and a creamy, cheesy filling, it’s packed with sautéed spinach, tangy feta, and melted Greek kaseri.
This quiche is a crowd-pleaser, whether you’re hosting brunch or enjoying a cozy night in!
ngredients
1 ¼ cups all-purpose flour
½ tsp salt
½ cup cold unsalted butter, cubed
3-4 tbsp ice water
OR
3 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
3 cups fresh spinach leaves
½ cup crumbled feta cheese
1 cup shredded Greek kaseri cheese or any cheese of your choice
4 large eggs
1 cup full fat Greek yogurt, such as fage
A pinch of nutmeg (optional)
Directions
Preheat oven to 190°C.
In a bowl, mix the flour and salt.
Cut in the cold butter until it resembles coarse crumbs.
Add ice water gradually, 1 tbsp at a time, until the dough begins to hold together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll out the dough on a floured surface to fit a 9-inch pie dish.
Press it into the dish, trim the edges, and prick the bottom with a fork.
Bake the crust for 10-12 minutes until lightly golden. Remove from oven and let cool.
Heat olive oil in a skillet over medium heat.
Sauté the onion and garlic until softened, about 3 minutes.
Add spinach and cook until wilted. Remove from heat and let cool slightly.
In a bowl, whisk together eggs, yogurt , salt, pepper, and nutmeg.
Spread the sautéed spinach mixture evenly over the baked crust.
Sprinkle the crumbled feta and shredded Gruyère over the spinach.
Pour the egg mixture over the filling.
Bake the quiche for 30-35 minutes, or until the filling is set and the top is golden.
Let it cool for a few minutes before slicing.
Enjoy your Spinach and Feta Quiche Lorraine!
Leave a Reply