Spinach and Feta Quiche

By Crystal Kiseka

Quiche, a savoury pie, with a rich custard filling, is a versatile dish that can be enjoyed at any meal. This Spinach and Feta Quiche
is a delightful blend of flavours, combining the earthiness of spinach with the tangy sharpness of feta cheese. This quiche is not only flavourful but also brimming with nutrients. Spinach provides a significant amount of vitamins A, C, and K as well as iron and calcium. Feta cheese, while adding a wonderful tang, contributes protein and additional calcium. Eggs offer high-quality protein and essential amino acids. This is therefore a balanced dish that combines taste and health, making it perfect for brunch, lunch, or dinner. This recipe could become your household favourite.

INGREDIENTS
For the crust:

1 1/4 cups all-purpose flour

• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water
  For the filling:
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 5 cups fresh spinach, roughly chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

• 4 large eggs
• 1 cup half-and-half (or whole milk
  for a lighter option)
• 1 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
  Preparing the Crust:

1. In a large bowl, combine the flour and salt.
2. Add the cold, cubed butter and cut it
   into the flour using a pastry cutter or your
   fingertips until the mixture resembles
   coarse crumbs.
3. Gradually add the ice water, one tablespoon
   at a time, mixing until the dough comes
   together. Be careful not to overmix.

4. Shape the dough into a disc, wrap it in a
   plastic wrap, and refrigerate for at least
   30 minutes.
   
5. Pre-baking the Crust:
6. Preheat your oven to 375°F (190°C).
7. Roll out the chilled dough on a lightly
   floured surface to fit a 9-inch pie dish.
8. Transfer the dough to the pie dish, pressing
   it into the bottom and up the sides. Trim
   any excess dough.
9. Line the crust with parchment paper and
   fill with pie weights or dried beans.
10. Bake for 15 minutes, then remove the
    parchment and weights. Bake for an
    additional 10 minutes until the crust is
    lightly golden. Remove from the oven and
    set aside.
    Preparing the Filling:
11. While the crust is baking, heat the olive oil
    in a large skillet over medium heat.
12. Add the chopped onion and cook until soft
    and translucent, about 5 minutes.
13. Stir in the garlic and cook for another
    minute.
14. Add the chopped spinach, salt, pepper, and
    nutmeg. Cook until the spinach is wilted,
    and any excess moisture has evaporated,
    about 5 minutes. Remove from the heat and
    let cool slightly.
15. In a medium bowl, whisk together the
    eggs, half-and-half until well combined.
16. Stir in the cooled spinach mixture, feta
    cheese, and Parmesan cheese.
    Assembling the Quiche:
17. Pour the filling into the pre-baked crust,
    spreading it out evenly.
18. Bake in the preheated oven for 35-40
    minutes, or until the filling is set and the
    top is golden brown.
19. Let the quiche cool for at least 10 minutes
    before slicing.
    Serve the quiche warm or at room
    temperature. It pairs beautifully with a
    fresh green salad or a bowl of soup. Store any
    leftovers in the refrigerator for up to 3 days.
    Reheat slices in the oven for best results.