Nana Beth's Savory Spinach and Feta Quiche
Oh, my dear, this little quiche has been a soft place in our family for as long as I can remember. I used to make it on slow Sunday mornings when the children would tumble downstairs, hair still in sleep tangles, searching for something warm and kind. The tang of the feta and the gentle hum of sautéed spinach always seemed to steady them, like a small promise that the day would be all right. Over the years I have brought this quiche to picnics and holiday brunches, to new neighbors and to potluck tables where laughter was the main course. It is the dish I turn to when someone needs comfort or when I want to celebrate a quiet, ordinary victory. It carries the sort of easy, lasting love that fills you without fuss, the kind you can pass on in a single slice. What makes it special is how simple and honest it is. A flaky crust, bright spinach, creamy eggs, and that lovely, salty kiss of feta. It is nourishing without being heavy, pretty enough to make a table smile, and reliable enough to become a tradition. If you find yourself unsure at any point, remember there is no one true way to love a dish. Make it yours. Come pull up a chair and let me walk you through it slowly. I will tell you the small tricks I have picked up over the years and remind you to breathe. You can do this, my dear. I know you can.
Ingredients
- 1 1/4 cups All purpose flour
- 1/2 teaspoon Salt
- 8 tablespoons Unsalted butter, cold and cut into small cubes
- 3 tablespoons Ice water
- 10 ounces Fresh spinach, washed and roughly chopped
- 1 tablespoon Olive oil
- 1 whole Medium onion, finely chopped
- 3 whole Large eggs
- 1 cup Heavy cream
- 1/2 cup Milk
- 1 cup Crumbled feta cheese
- 1/2 cup Shredded Gruyere or cheddar
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
- 1/4 teaspoon Freshly ground black pepper
- 2 tablespoons Chopped fresh dill or parsley
Instructions
First, let us make the crust. In a medium bowl combine the flour and the 1/2 teaspoon of salt. Take a deep breath, my dear. It is simple and kind work.
Now, add the cold butter cubes. Use your fingertips to gently press the butter into the flour, almost like you are playing a soft piano. Keep going until the mixture looks like little peas with some larger bits. There is no rush and it does not need to be perfect, just loved.
Scatter 3 tablespoons of ice water over the mixture and use a fork to bring the dough together. If it seems dry, add the last tablespoon one teaspoon at a time. When it just holds together, gather it into a disk, wrap it gently, and let it rest in the fridge for at least 30 minutes.
While the dough rests, preheat your oven to 375 degrees Fahrenheit. Heat the olive oil in a skillet over medium heat and add the chopped onion. Sauté until translucent and sweet, about 6 to 8 minutes. Your kitchen should be smelling just heavenly right about now.
Add the chopped spinach in batches, letting it wilt before adding more. Cook until the spinach is tender and any moisture has mostly evaporated, roughly 4 minutes. Taste and add a small pinch of salt if it needs it. Turn the heat off and let the mixture cool a bit.
Roll the chilled dough on a lightly floured surface into a circle large enough to fit a 9 inch tart or pie pan. Ease it into the pan, pressing gently so it meets the edges. Trim the extra and flute the rim if you like. If the dough cracks, press it back together with a little water. Oh, that is perfectly all right.
Prick the bottom of the crust with a fork a few times. Line it with parchment and fill with pie weights or dried beans. Blind bake for 12 minutes, then remove the weights and bake another 6 minutes until the crust has taken a light golden color. Let it cool slightly.
In a mixing bowl whisk the eggs, heavy cream, milk, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Keep your wrist steady and take your time. You are doing beautifully.
Scatter the sautéed spinach and onion evenly in the pre-baked crust. Sprinkle the crumbled feta and shredded Gruyere over the greens. Pour the egg and cream mixture gently over everything. The filling should come up near the top but not spill over.
Bake at 375 degrees Fahrenheit for 30 to 35 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean. Your home will smell comforting and warm, like a small hug.
Let the quiche rest for 10 to 15 minutes before slicing. This helps it finish gently and keeps the slices tender. Sprinkle with chopped dill or parsley if you wish, and serve warm or at room temperature.
If you have any leftovers they keep well in the refrigerator for two to three days. Reheat gently in a low oven or enjoy cold with a crisp salad. Every bite carries the same quiet love.
Cooking Tips
- 💡Nana's Little Note: If your dough is sticky, pop it into the fridge for 10 minutes. Cold dough is easier to handle and always forgives a clumsy hand.
- 💡Nana's Little Note: Use a clean kitchen towel to press wilted spinach between folds. That way you remove extra moisture so your quiche stays silky and not soggy.
- 💡Nana's Little Note: If you prefer a lighter touch, swap half the heavy cream for extra milk. It will still be rich and comforting, just a bit gentler.
- 💡Nana's Little Note: My secret little pinch was always nutmeg. Just a whisper brings warmth and ties the flavors together without shouting.
- 💡Nana's Little Note: Do not worry if the top browns more in one spot. A touch of foil will soften the color while the center finishes cooking.
Nutritional Information
Per serving
May this quiche bring a gentle warmth to your table and a sense of comfort to your heart. When you serve it, remember you are carrying forward a small piece of kindness that feeds both body and soul. Be good to yourself, make beautiful memories with the ones you love, and know that every lovingly made meal is a blessing passed along. Go on now, and wrap your family in that very love.
Comments (0)
Leave a Comment
Please to leave a comment.
No comments yet. Be the first to comment!