Barrington Software Incorporated

 


Spinach and Feta Quiche


For the pastry:

3 cups all-purpose flour

1/2 tsp. salt

16 Tbs. (2 sticks) chilled unsalted butter, cut into small pieces

1 egg

6 to 8 Tbs. ice water

3/4 cup shredded Swiss cheese



For the spinach filling:

2 packages (10 oz. each) frozen chopped spinach, thawed

1 Tbs. unsalted butter

2 Tbs. olive oil

1/4 cup finely chopped yellow onion

10 green onions, chopped

1 garlic clove, minced

2/3 cup chopped fresh dill

1 tsp. freshly ground pepper

3 eggs

1 cup half-and-half

1/2 cup heavy cream

1/4 lb. feta cheese

1/4 cup pitted Kalamata olives, chopped



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 marble 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 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 cream 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.
First Previous Next Last

 

 

 

 

Press Releases  Newsletters  Customer Comments   Links