Spinach and Feta Cheese Quiche

Name: Spinach and Feta Cheese Quiche
Total time: 45 min
Yield: 8 as an appetizer or 4 as a light lunch accompanied by a salad
Ingredients: savory shortcrust pastry to fit a 10 inch (24 cm) tart pan with a removable bottom – for ingredients click here; 2 Tbsp extra virgin olive oil; 1 cup (140 g) onion, peeled and thinly sliced; 1 garlic clove, peeled and thinly sliced; 8 anchovy fillets, desalted and coarsely chopped; 2 cups (60 g) raw spinach leaves, well-drained, tightly packed and coarsely chopped; 2 eggs beaten; 1 1/4 cup (280 g) heavy cream; salt (optional); freshly ground pepper; dash of nutmeg; 1/2 cup (14 g) flat-leaf parsley, chopped; 3/4 cup (85 g) feta cheese; If anchovies are too salty for your taste, put them in a small container with a bit of milk or water for 10 minutes while you are sautéing the onions. When ready, dry them on paper towels before adding them to the spinach mix. Feta cheese differs in saltiness. Taste for salt before adding it to your quiche.

Savory Pies, Quiches and Frittatas

Serves 8Ready in 45 min

Spinach and Feta Cheese combine well and the anchovies give this dish an extra subtle flavor. A variation of the popular Spanakopita recipe from Greece. Light and well rounded in taste. A good quality ready-made shortcrust pastry will considerably shorten the preparation time.

Ingredients

1 store-bought shortcrust pastry for a 11-inch/28 cm quiche pan or make your own
2 Tbsp extra virgin olive oil
1 cup (140 g) onion, peeled and thinly sliced
1 garlic clove, peeled and thinly sliced
8 anchovy fillets, desalted and coarsely chopped
2 cups (60 g) raw spinach leaves, well-drained, tightly packed and coarsely chopped
2 eggs beaten
1 1/4 cup (280 g) heavy cream
salt (optional)
freshly ground pepper
dash of nutmeg
1/2 cup (14 g) flat-leaf parsley, chopped
3/4 cup (85 g) feta cheese

Preparation

If you prepare your own savory shortcrust pastry let it rest in the fridge for a while. I normally use ready-made shortcrust pastry from my supermarket.

Preheat oven to 400°F/200°C.

The shortcrust pastry needs to be “blind-baked” first. Line a fluted 11-inch/28 cm quiche pan with a removable bottom with parchment paper. Roll out the pastry and line the pan, pressing it gently against the sides to create a neat border. Prick the base all over with a fork. Cover with another sheet of parchment paper and spread baking beans evenly on top. Bake for 15 minutes. Remove the beans and paper carefully—they are very hot. Return the pastry to the oven for another 5 minutes, or until pale golden. Set aside.

While the pastry shell is baking, heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onions until they are soft, stirring constantly for about 8-10 minutes.

Add the garlic and sauté for 1minute longer.

Add the anchovies and sauté until they start to dissolve.

Add drained raw spinach leaves and cook until wilted and almost all moisture is gone.

Add chopped parsley, freshly ground pepper and a dash of nutmeg. Set aside to cool.

In a small bowl wish eggs and cream. Add fresh ground pepper and salt (optional, depending on the saltiness of the anchovies and feta cheese).

Reduce oven temperature to 350°F/175°C.

Spread spinach-onion mix over the pre-baked shortcrust pastry. Pour egg-cream mix gently on top of the spinach making sure it is equally distributed. Sprinkle the feta cheese on top and bake it on the middle shelf for about 25-30 minutes or until the center is slightly puffed and feta cheese crumbs begin to brown on the edges. A toothpick inserted in the middle should come out clean with a few crumbs attached when done. It is best served slightly warm.

Notes

If anchovies are too salty for your taste, put them in a small container with a bit of milk or water for 10 minutes while you are sautéing the onions. When ready, dry them on paper towels before adding them to the spinach mix.

Feta cheese differs in saltiness. Taste for salt before adding it to your quiche.