Savory Spinach and Feta Quiche
Oh my dear, this Savory Spinach and Feta Quiche has been a gentle comfort in my home for more years than I can count. I remember making it on slow Sunday afternoons when the littlest feet would come padding into the kitchen looking for a nibble. There was always the soft clink of the mixing bowl, the wrapped warmth of a buttered crust, and the sun catching the steam rising from the oven. It is the sort of dish that gathered our family around the table without any fuss and somehow made everything feel whole again. When my children were small I would tuck this quiche into their lunchboxes for those days they had music lessons or a long day at school. The spinach gave them a steady sort of strength and the feta gave a bright, tender character that made it special. It was never fancy, just honest and nourishing, and that is the secret. Whenever someone felt worn out or needed cheering, this is the recipe I would reach for straight away. You can make it for a picnic, a lazy weekday lunch, or a Sunday visit from a neighbor. It keeps beautifully, and it reheats kindly, so it is practical as well as warmhearted. The pastry is flaky, the custard is silky, the spinach is tender, and the little pockets of feta are like happy surprises in each bite. That combination of texture and gentle saltiness has kept this quiche a family favorite for decades. So come, let us make something that will carry you into a quiet afternoon with a full heart. There is no hurry here. I will walk you through every step, the way I would hold your hand if you were right here beside me. You can do this, my dear. I know you can.
Ingredients
- 1 1/4 cups All-purpose flour
- 8 tablespoons Cold unsalted butter, cut into small cubes
- 1/4 teaspoon Salt
- 2 to 4 tablespoons Ice water
- 4 large Eggs
- 3/4 cup Whole milk
- 3/4 cup Heavy cream
- 8 ounces Fresh spinach, stems removed, roughly chopped
- 1 cup Feta cheese, crumbled
- 1 small Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 tablespoon Olive oil
- 1/4 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 1/2 teaspoon Freshly ground black pepper
- 1/8 teaspoon Ground nutmeg
- 1/2 cup Optional cherry tomatoes, halved
- 1 tablespoon Optional fresh dill or parsley, chopped
Instructions
First, we will make the crust. Put the flour and salt into a roomy bowl. Now, let us add the cold butter. Use your fingertips to press those little cubes into the flour as if you are tapping a gentle rhythm. Keep going until the mixture looks like coarse crumbs with pea sized bits. There is no rush, dear. If the butter warms a touch, pop the bowl in the fridge for a few minutes.
Drizzle in the ice water one tablespoon at a time, folding gently until the dough just comes together. You want it to hold when you squeeze a handful. Wrap it in plastic or a clean towel and chill for at least 20 minutes. While it rests, we will get the filling ready.
Preheat your oven to 375 degrees Fahrenheit. In a skillet over medium heat, warm the olive oil and add the chopped onion. Cook until the onion is soft and translucent, about 6 to 8 minutes. Add the minced garlic and cook another 30 seconds until fragrant. Your kitchen will be smelling simply wonderful by now.
Add the chopped spinach to the skillet in batches, letting it wilt down between additions. Cook until most of the moisture has evaporated. Taste a little and season with a pinch of salt and pepper. Transfer the spinach and onions to a bowl and let them cool a bit so they do not make the custard watery.
On a lightly floured surface, roll the chilled dough into a 12 inch circle. Gently fit it into a 9 inch tart or pie pan, letting a little overhang come down the sides. Tuck the edges under and flute or press them as you like. If the dough cracks, patch it with a pinch of extra dough. It is perfectly all right, nothing must be perfect to be loved.
Line the crust with parchment and fill with pie weights or dried beans. Blind bake for 12 minutes. Remove the weights and parchment and bake another 6 minutes until the bottom is set and faintly golden. That crispness keeps the quiche lovely and not soggy.
In a bowl, whisk together the eggs, milk, and cream until smooth. Stir in the grated Parmesan, nutmeg, and the salt and pepper. Taste a small spoonful if you dare, and adjust the seasonings gently. This is the heart of your custard and a little care goes a long way.
Scatter the cooled spinach and onion mixture evenly into the prebaked crust. Crumble the feta across the top and add the halved cherry tomatoes if you are using them. Pour the egg and cream mixture over everything slowly so it settles around the fillings.
Bake in the oven for 30 to 35 minutes, or until the center is set and the top is a pale, golden color. A knife inserted near the center should come out mostly clean with a touch of custard. If the edges brown too quickly, tent the quiche with foil and continue baking.
Let the quiche rest on a wire rack for at least 10 minutes before slicing. This helps the custard finish setting and makes for neater slices. Serve warm or at room temperature with a simple salad, and share it slowly with someone you love.
Cooking Tips
- 💡Nana's Little Note 1: If your dough feels sticky, tuck it back into the fridge for 10 minutes. Cold dough is easier to handle and there is no harm in a little patience.
- 💡Nana's Little Note 2: To reduce sogginess, be sure to cook off the excess liquid from the spinach. A hot skillet and a little time will work wonders.
- 💡Nana's Little Note 3: My secret for a brighter flavor is to add a small pinch of lemon zest to the filling when you are whisking the eggs. It lifts the flavors without stealing the show.
- 💡Nana's Little Note 4: This quiche keeps well in the fridge for up to 3 days. Reheat gently in a low oven so it warms through without drying out.
Nutritional Information
Per serving
May this quiche bring a small, steady comfort to your table and wrap your day in the quiet warmth of a homemade meal. Be good to yourself, and share generously when you can. You are doing wonderfully.
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