Another unexpected side effect of making everything at home is the lack of time to do other things like blogging! Last Tuesday, I randomly wanted to make quiche. I already had dinner, so it was 8pm and I would be making it for lunch the next day. I scoured the internet for something quick, and ended up making my own version, using a tarte crust from David Lebovitz’s Tarte aux tomates (which I had for brunch last weekend, more on that later) and I got to utilize left over crumbled feta and shredded gruyere and parmesan mix from other meals.
This quiche is more spinach than egg, and to me, it’s more like a spanakopita in pie form. That’s why I jokingly called it spinaquicha.
I ended up eating this for breakfast (with siracha), lunch (with salad) and dinner (with soup) over the next few days.
- 4 eggs
- A handful of thyme
- Pinch nutmeg
- Several pinches of salt
- 1 package of frozen spinach
- ¾ cup feta, crumbled
- ¼ cup grated parmesan and gruyere
- 1, ¼ cup flour
- 1 stick cold butter
- Pinch of salt
- 1 egg, beaten with 2 tbsp cold water
Assemble the crust and half-bake it:
Preheat the oven to 400 F. Mix flour and salt together in a medium sized bowl. Cut in the cold butter until coarse crumbs form with 2 knives or a pastry cutter. Make a hole in the middle of the mixture, and pour in the egg and cold water. Stir together and mix until a dough forms, then use floured hands to knead two to three times. Use whatever method you like to put the dough into the 9 inch pie tin.
Note: I don’t have a pastry roller, so I just press the dough into the tin and use my fingers to make the sides go up. It doesn’t make a very pretty (or uniform) shell but it is perfectly serviceable! Also, instead of a tarte tin (which I have yet to obtain), I use a 9 inch cake tin. Works like a charm and comes out easily, don’t even have to grease it!
To pre-bake the crust, line the crust with tin foil and fill it with uncooked rice or dry beans. You can use whatever is lying around in your pantry. I usually have chickpeas lying around so that’s what I used. Bake at 400 for 15 minutes, lift the tin foil carefully with all the beans/rice, and put the shell back into the oven for a few minutes until the bottom is dry. Lower the oven to 350 F
While the crust is pre-baking, assemble the filling:
Beat the eggs into a 2 cup measuring cup. Add milk up to the 1.5 cup mark. Add salt and thyme and set aside. Squeeze out the liquid from the spinach, and fluff with a fork. Crumble the feta and grate the cheese.
An additional step that I skipped, is sautéing the spinach with some garlic. That would make it taste pretty awesome. So you could also do that while the shell pre-bakes. Yes, you can do all of this in 15 minutes.
Assemble the quiche:
Spread the spinach evenly in the tarte shell. Sprinkle on the feta and half of the gruyere mix. Carefully pour the egg mixture into the tarte, making sure not to stay on one spot while pouring. Then, sprinkle on the rest of the gruyere mix.
Stick it back in the oven at 350 and bake for about 35 minutes (you know it’s done when the egg is not jiggling when you shake it).
Cool slightly before cutting.