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Spinach and Feta Quiche
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Spinach and Feta Quiche

This spinach quiche with feta cheese, sweet shallots and a thyme pastry is perfect for lunch, dinner or for taking along for a summer picnic. Great hold or cold.
Course Main
Cuisine British, French, Vegetarian
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 517kcal

Ingredients

For the pastry

  • 175 g plain/all-purpose flour (1 & 1/2 US cups) + more for rolling out the pastry
  • 100 g salted butter (4oz) very cold and cut into cubes
  • 3 medium free-range egg yolks 2 if you use large eggs
  • 4 tbsp chilled water
  • 1 tbsp thyme leaves

For the filling

  • 110 g French shallots (3 medium shallots) peeled and thinly sliced
  • 2 tbs olive oil divided
  • 200 g fresh raw spinach (6 US cups)
  • 2 cloves of garlic minced
  • 3 medium free-range eggs
  • 140 g feta cheese (1 US cup) crumbled
  • 300 ml double/ heavy cream (1 & 1/4 US cup)
  • A pinch of freshly grated nutmeg
  • 1/4 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions

To make the pastry

  • Preheat the oven to 200 degrees C / 392 F.
  • Sift 175g / 1 and 1/2 cups of flour into a large mixing bowl, add 100g/ 4oz of butter, using two knives like a scissors cut the butter into the flour. Then, using your fingertips rub the butter into the flour until you have a crumb-like texture. Stir in 1 tablespoon of thyme leaves.
  • Whisk 3 medium egg yolks with 4 tablespoons of chilled water.
  • Make a well in the centre of the flour, add a tablespoon of the egg mixture, stir with a knife. Keep adding a tablespoon of the egg mixture until the mixture comes together.
  • Using your hands, bring the pastry into a ball shape, wrap it in cling film and place in the fridge for 20 to 30 minutes.
  • Remove the pastry from the fridge, roll it out on a lightly floured worktop. Place the pastry into a pie dish, trim off the edges.
    Place baking/parchment paper over the pastry then add ceramic baking beans. Bake for 15 - 20 minutes on the middle shelf. Until the pastry is cooked, it should be pale in colour.
    Take the pastry out of the oven, remove the paper and beans and check for cracks, if any are present patch them up then bake for another 5 minutes.
    Set aside to cool.

Make the filling

  • While the pastry is baking, prepare the filling.
  • Fry the sliced shallots in one tablespoon of oil over a low to medium cook for about 15 minutes, stirring occasionally, they should be golden brown and soft. Add 2 minced cloves of garlic then cook for a further minute or two. Set aside to cool until you are ready to use them.
  • Sauté 200g/6 cups of spinach with one tablespoon of olive oil over medium heat, until it is wilted. You may need to do this in two batches.
    Once wilted leave it to cool then squeeze the excess liquid out.
  • In a large mixing bowl whisk 3 medium eggs together with 300ml/1 and a half cups of double/heavy cream. Stir in three-quarters of the feta along with 1/4 teaspoon of sea salt, 1/4 teaspoon of cracked black pepper and a pinch of grated nutmeg.

Assemble the quiche

  • Spread the cooked shallots evenly over the pastry base, crumble over the remaining feta. Spread the spinach over the feta and shallots then carefully pour over the egg and cream mixture. Make sure not to go over the edge of the pastry.
  • Turn the oven down to 180 degrees C / 356 F
  • Place the quiche on a baking tray then put in on the middle shelf of the oven and cook for 20 minutes. The filling should be cooked through, to check it's cooked give it a little shake if it's still wobbly it's not cooked, give it another 5 minutes.
    Remove from oven, leave to cool slightly then carefully remove it from the tin if you wish. You can serve it in the pie dish if you want.
  • Serve warm or cold.

Notes

  • Butter - I use salted butter so I don't add salt to my pastry, but if you use unsalted butter then you may want to add a pinch of salt to the flour. The butter needs to be very cold.
  • Eggs - I use medium free-range eggs for this recipe and follow the ratio of 1 egg per 1/2 cup of dairy for making quiches.
  • Pastry - I use two knives like scissors to cut the butter into the flour. I usually have warm hands which are not great for making pastry, you want the butter to stay cold, so the less you handle it the better.
  • Baking - When I blind bake the pastry I crumple up the baking paper before I add the ceramic baking beans, this is so that the beans will reach every corner and you will have an evenly baked pie crust.  Always keep a little leftover pastry to patch up any cracks after the blind bake.
  • Freezing/storing/reheating - Any leftovers can be stored in the fridge once cooled. They will keep for up to 3 days. I do not recommend freezing quiche as you could end up with a soggy pastry and a rubbery filling.
  • Nutritional Information- is approximate and is calculated using an online nutrition tool. It is based on one slice.

Nutrition

Calories: 517kcal | Carbohydrates: 30.7g | Protein: 12g | Fat: 38.9g | Saturated Fat: 22g | Cholesterol: 265mg | Sodium: 450mg | Potassium: 342mg | Fiber: 1.7g | Sugar: 3.7g | Calcium: 180mg | Iron: 3.8mg