This easy to follow and delicious spinach feta quiche made with homemade shortcrust pastry and filled with creamy spinach feta sauce is a family favorite. Even my 4 – year old picky eater loves it.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: European
Keyword: crowd pleaser, Game Day, green vegetables, how to, make ahead recipes, party, spinach feta quiche, vegetarian quiches
150g (5.3 oz/ ½ cup +2 tablespoons)butterchilled plus extra for the form
1medium egg
1teaspoonsugar
½teaspoonsalt
For the creamy spinach sauce
300g (10.6 oz)frozen spinachthawed and very well drained
1medium onion
2garlic cloves
200g (7.1 oz) feta cheese
200g (7.1 oz) cream cheese
100ml (3.4 fl.oz/ about 1/3 cup + 1 tablespoon)milk
2medium eggs
a pinch of nutmeg
2tablespoonsParmesan cheese
salt and pepper to taste
1 tablespoon olive oil and 1 tablespoon butterfor sautéing
Instructions
Make shortcrust pastry: Begin greasing a flan dish and lining it a parchment paper. Mix butter, egg, sugar and flour into a bowl together with your hands to a firm dough. Next break the pastry apart and press it into the prepared flan dish with your hands. Set aside while making the spinach sauce.
Make creamy spinach saucewith feta: Peel and mince garlic and onion. Heat olive oil and butter in a skillet or pan over medium heat and saute onion and garlic for about 3 minutes. Add thawed and very well strained spinach and cook for another 3 minutes. Stir in cream cheese and milk. Then crumble in feta and Parmesan cheese and stir well. Season with salt, pepper and nutmeg. Cook for another minute. Remove from the heat and stir in the eggs.
Assemble spinach feta quiche and bake: After making the creamy spinach sauce preheat the oven to 180°C (356 °F), with both top and bottom heat. Now pour the filling onto the top and spread it nicely all over the shortcrust pastry with either a spoon or a spatula. Bake for about 60 minutes or until the filling is lightly brown. Let cool for few minutes and enjoy! This spinach feta quiche tastes amazing both warm and cold.
Notes
This time I've used a mixture of split flour and whole wheat to make the shortcrust pastry, but normally I use plain flour (all purpose flour) and it works amazing as well.