📝 About This Recipe
This elegant dairy specialty marries the earthy richness of fresh sautéed spinach with the sharp, salty tang of premium Greek-style feta cheese. Wrapped in a buttery, flaky crust and bound by a silky custard, this quiche represents the pinnacle of kosher dairy comfort food. It is a versatile masterpiece, perfect for a festive Shavuot brunch or a sophisticated weekday dinner that feels like an escape to a seaside cafe.
🥗 Ingredients
The Buttery Crust
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 3-4 tablespoons Ice water (very cold)
- 1/2 teaspoon Kosher salt
The Spinach Filling
- 10 ounces Fresh baby spinach (washed and dried thoroughly)
- 1 medium Yellow onion (finely diced)
- 2 pieces Garlic cloves (minced)
- 1 tablespoon Extra virgin olive oil
- 1/8 teaspoon Nutmeg (freshly grated)
The Custard and Cheese
- 4 pieces Large eggs (at room temperature)
- 1 cup Heavy cream
- 1/2 cup Whole milk
- 6 ounces Feta cheese (crumbled into chunks)
- 1/2 cup Mozzarella cheese (shredded, for extra meltability)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Fresh dill (finely chopped)
👨🍳 Instructions
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1
In a food processor or large bowl, combine the flour and salt. Pulse or cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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2
Gradually add ice water, one tablespoon at a time, mixing until the dough just starts to come together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
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3
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to a 12-inch circle and gently press it into a 9-inch tart pan or pie dish.
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4
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12-15 minutes, then remove the weights and bake for another 5 minutes until the bottom is dry.
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5
While the crust cools slightly, heat olive oil in a large skillet over medium heat. Sauté the diced onions until translucent and golden, about 5-7 minutes.
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6
Add the minced garlic and spinach to the skillet. Cook until the spinach is completely wilted. Transfer to a colander and squeeze out every drop of excess moisture—this is crucial for a non-soggy quiche!
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7
In a medium bowl, whisk together the eggs, heavy cream, milk, nutmeg, black pepper, and fresh dill until smooth and aerated.
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8
Spread the shredded mozzarella evenly over the bottom of the par-baked crust to create a moisture barrier.
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9
Distribute the squeezed spinach and onion mixture over the mozzarella, followed by the crumbled feta cheese.
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10
Pour the egg and cream custard slowly over the fillings, ensuring it settles into all the nooks and crannies.
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11
Place the quiche on a baking sheet to catch any drips and bake for 35-40 minutes. The edges should be set and golden, while the center should have a slight, jell-like jiggle.
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12
Remove from the oven and let the quiche rest for at least 15 minutes before slicing. This allows the custard to fully set for clean, beautiful slices.
💡 Chef's Tips
Always squeeze your cooked spinach in a clean kitchen towel to remove all liquid; water is the enemy of a firm custard. Use high-quality sheep's milk feta if possible for a more authentic and creamy flavor profile. If the edges of your crust are browning too quickly, cover them with a pie shield or strips of aluminum foil halfway through baking. For a shortcut, you can use a high-quality store-bought frozen deep-dish pie crust, but ensure it is par-baked first. Don't over-salt the custard! Feta is naturally very salty, so let the cheese provide the seasoning.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a bright lemon-shallot vinaigrette to cut through the richness. Pair with a glass of chilled Sauvignon Blanc or a light sparkling cider. Add a dollop of Greek yogurt or sour cream on the side for an extra creamy finish. Serve warm or at room temperature as part of a festive breakfast spread with fresh fruit skewers. Accompany with roasted cherry tomatoes on the vine for a pop of color and sweetness.