Spinach feta sun dried quiche: just the name itself conjures images of sunny brunches and delightful gatherings! Have you ever craved a dish that's both elegant and comforting, sophisticated yet simple to prepare? This is it. This quiche isn't just food; it's an experience, a burst of Mediterranean sunshine on your plate.
Quiche, with its rich history rooted in medieval Lorraine, France, has evolved from a humble savory tart to a globally beloved dish. While the original quiche Lorraine featured bacon and custard, countless variations have emerged, each reflecting regional flavors and culinary creativity. Our spinach feta sun dried quiche pays homage to the classic while embracing the vibrant tastes of the Mediterranean.
What makes this particular quiche so irresistible? It's the perfect marriage of textures and flavors. The creamy, custardy base is studded with the earthy goodness of spinach, the salty tang of feta cheese, and the intense sweetness of sun-dried tomatoes. Each bite is a symphony of savory and slightly sweet, soft and slightly chewy. It's also incredibly versatile! Enjoy it warm for brunch, chilled for a light lunch, or even as a sophisticated appetizer. Plus, it's surprisingly easy to make, making it a winner for both novice and experienced cooks alike. Trust me, once you try this recipe, it will become a staple in your kitchen!
Ingredients:
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/4 cup ice water, plus more if needed
- For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and roughly chopped
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 4 ounces feta cheese, crumbled
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Preparing the Crust:
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to work quickly so the butter stays cold!
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix. You want it to be shaggy, not smooth.
- Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust. Don't skip this step!
- After chilling, lightly flour a clean work surface. Roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
- Trim any excess dough from the edges. Crimp the edges of the crust for a decorative finish. You can use a fork to press around the edges if you prefer a simpler look.
- Prick the bottom of the crust several times with a fork. This will prevent the crust from puffing up during baking.
- Line the crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape during blind baking.
- Bake the crust in a preheated oven at 375°F (190°C) for 15 minutes.
- Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Keep a close eye on it to prevent burning!
- Let the crust cool completely before adding the filling.
Preparing the Filling:
- While the crust is cooling, prepare the filling. Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. Don't overcook the spinach, as it will release too much water.
- Remove the skillet from the heat and stir in the chopped sun-dried tomatoes and crumbled feta cheese.
- In a separate bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg.
Assembling and Baking the Quiche:
- Pour the spinach mixture into the cooled pie crust, spreading it evenly.
- Pour the egg mixture over the spinach mixture. Make sure the egg mixture covers all the spinach.
- Bake the quiche in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set and the crust is golden brown. The center should be just slightly jiggly.
- Let the quiche cool for at least 15 minutes before slicing and serving. This allows the filling to set completely.
Tips for Success:
- Use cold ingredients for the crust: Cold butter and ice water are essential for creating a flaky crust.
- Don't overmix the dough: Overmixing will develop the gluten and result in a tough crust.
- Blind bake the crust: Blind baking ensures that the crust is fully cooked and prevents it from becoming soggy.
- Don't overcook the spinach: Overcooked spinach will release too much water and make the filling watery.
- Let the quiche cool before slicing: Cooling allows the filling to set completely and makes it easier to slice.
Variations:
- Add other vegetables: Feel free to add other vegetables to the filling, such as mushrooms, bell peppers, or zucchini.
- Use different cheeses: You can substitute the feta cheese with other cheeses, such as goat cheese, Gruyere, or cheddar.
- Add meat: For a heartier quiche, add cooked bacon, sausage, or ham to the filling.
- Make it crustless: For a gluten-free option, you can make the quiche without a crust. Simply grease a pie plate and pour the filling directly into the plate.
Serving Suggestions:
- Serve the quiche warm or at room temperature.
- Pair it with a side salad for a light and refreshing meal.
- Serve it for breakfast, brunch, lunch, or dinner.
- It's also great for potlucks and picnics.
Conclusion:
This Spinach Feta Sun Dried Tomato Quiche isn't just another recipe; it's a flavor explosion waiting to happen! The creamy, cheesy filling, the vibrant spinach, the salty feta, and the tangy sun-dried tomatoes all come together in perfect harmony. It's the kind of dish that will impress your brunch guests, satisfy your weeknight cravings, and leave you feeling like a culinary rockstar. Trust me, once you try it, you'll be adding it to your regular rotation. But why is this quiche a must-try? Beyond the incredible taste, it's surprisingly versatile and adaptable. It's a fantastic make-ahead option for busy mornings or potlucks. You can bake it the day before and simply reheat it when you're ready to serve. Plus, it's packed with nutrients, making it a delicious and relatively healthy choice.Serving Suggestions and Variations:
Looking for ways to elevate your quiche experience? Here are a few ideas: * Brunch Bliss: Serve warm slices alongside a fresh fruit salad, a side of crispy bacon or sausage, and a mimosa or two. It's the perfect centerpiece for a memorable brunch gathering. * Lunchtime Delight: Pack a slice in your lunchbox with a side of mixed greens and a light vinaigrette for a satisfying and nutritious midday meal. * Dinner Done Right: Pair it with a simple green salad and some crusty bread for a quick and easy weeknight dinner. * Crustless Option: For a gluten-free or lower-carb version, skip the crust altogether and bake the filling in a greased pie dish. It's just as delicious! * Spice it Up: Add a pinch of red pepper flakes to the filling for a little kick. * Veggie Power: Feel free to add other vegetables like mushrooms, bell peppers, or zucchini to the filling. Just sauté them before adding them to the quiche. * Cheese Please: Experiment with different cheeses! Gruyere, mozzarella, or goat cheese would all be delicious additions or substitutions. * Herb Heaven: Fresh herbs like basil, oregano, or thyme can add a wonderful aroma and flavor to the quiche. I'm so excited for you to try this recipe! I truly believe you'll love the combination of flavors and the ease of preparation. It's a guaranteed crowd-pleaser, and I can't wait to hear what you think. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. Don't be afraid to experiment with different variations and make it your own. The beauty of cooking is that there are no rules! Once you've made this incredible Spinach Feta Sun Dried Tomato Quiche, please, please, please share your experience! Leave a comment below, tag me in your photos on social media, and let me know what you thought. Did you make any changes? What did your family and friends think? I'm eager to hear all about your quiche adventures. Happy baking! I hope you enjoy this recipe as much as I do.Spinach Feta Sun Dried Quiche: A Delicious & Easy Recipe
Savory quiche with spinach, feta, and sun-dried tomatoes in a flaky homemade crust. Great for any meal!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/4 cup ice water, plus more if needed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and roughly chopped
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 4 ounces feta cheese, crumbled
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix. You want it to be shaggy, not smooth.
- Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- After chilling, lightly flour a clean work surface. Roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
- Trim any excess dough from the edges. Crimp the edges of the crust for a decorative finish. You can use a fork to press around the edges if you prefer a simpler look.
- Prick the bottom of the crust several times with a fork. This will prevent the crust from puffing up during baking.
- Line the crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape during blind baking.
- Bake the crust in a preheated oven at 375°F (190°C) for 15 minutes.
- Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown.
- Let the crust cool completely before adding the filling.
- While the crust is cooling, prepare the filling. Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes.
- Remove the skillet from the heat and stir in the chopped sun-dried tomatoes and crumbled feta cheese.
- In a separate bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg.
- Pour the spinach mixture into the cooled pie crust, spreading it evenly.
- Pour the egg mixture over the spinach mixture. Make sure the egg mixture covers all the spinach.
- Bake the quiche in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set and the crust is golden brown.
- Let the quiche cool for at least 15 minutes before slicing and serving.
Notes
- Use cold ingredients for the crust: Cold butter and ice water are essential for creating a flaky crust.
- Don't overmix the dough: Overmixing will develop the gluten and result in a tough crust.
- Blind bake the crust: Blind baking ensures that the crust is fully cooked and prevents it from becoming soggy.
- Don't overcook the spinach: Overcooked spinach will release too much water and make the filling watery.
- Let the quiche cool before slicing: Cooling allows the filling to set completely and makes it easier to slice.
