Spinach and Feta Quiche
PASTRY:
3 cups flour
1/2 teaspoon salt
2 sticks chilled unsalted butter, cut in small piec
1 egg
6 tbl. ice water — (6 to 8)
3/4 cup shredded Swiss cheese
FILLING:
2 packages frozen chopped spinach, thawed — (10 oz each)
1 tablespoon unsalted butter
2 tablespoons olive oil
1/4 cup finely chopped yellow onion
10 green onions, hcopped
1 clove garlic, minced
2/3 cup chopped fresh dill
3 eggs
1 cup half and half
1/2 cup heavy cream
1/4 pound feta cheese
1/4 cup pitted Kalamata olives, chopped
To make the pastry, in a bowl, stir together the flour and salt. Add the butter and, using a pastry blender, cut it in until the mixture resembles coarse meal. In a small bowl, using a fork, beat the egg with 2 Tbs. of the ice water. Make a well in the flour mixture and pour in the egg mixture and 2 more Tbs. ice water. Using the fork, mix lightly, adding more ice water as needed until the mixture holds together. Pat into a ball, wrap in plastic wrap and refrigerate for 1 hour.
On a floured marble pastry board or other work surface, roll out the pastry into a round about 13 inches in diameter. Transfer to an 11-inch tart pan with a removable bottom, turn under the edges to make them flush with the pan rim, and prick the bottom in several places with a fork. Press a piece of aluminum foil, shiny side down, onto the crust, and freeze for about 30 minutes. Preheat an oven to 425ºF.
Bake the foil-lined pastry shell for 8 minutes. Remove the foil and continue baking until the crust looks dull, about 4 minutes more. Remove from the oven, sprinkle with the Swiss cheese, and reduce the oven temperature to 375ºF.
Meanwhile, make the filling: Drain the spinach and squeeze dry. In a large saute pan over medium heat, melt the butter with the oil. Add the yellow and green onions and garlic and saute until soft, about 4 minutes. Add the spinach and saute, stirring, until completely wilted, about 3 minutes. Add the dill and pepper and continue sauteing for about 2 minutes more. Taste and adjust the seasonings; the mixture should taste peppery. Let cool for 5 to 6 minutes.
In a pitcher or bowl, whisk the eggs until blended, then whisk in the half-and-half and cream. Crumble the feta cheese into the spinach and stir in the cream mixture. Pour into the prebaked shell. Bake until the filling is puffed and light brown and a knife inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let stand for 5 to 10 minutes. Garnish with the olives and serve.
Serves 6.
Williams Sonoma
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