Mediterranean Spinach Quiche

 

Ingredients:

 

• For the Crust (or use store-bought pie crust):
• 1 ¼ cups (150 g) all-purpose flour
• 100 g (7 tbsp) cold unsalted butter, cut into cubes
• 1 egg yolk
• 1–2 tbsp cold water
• Pinch of salt

For the Filling:

 

• 200 g (7 oz) fresh spinach (or thawed frozen spinach, squeezed dry)
• 1 small red or yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 large eggs
• ¾ cup (180 ml) heavy cream
• ½ cup (120 ml) milk
• 100 g (about ¾ cup) crumbled feta cheese (or mix with grated mozzarella)
• 1 tbsp extra virgin olive oil
• ½ tsp dried oregano
• ¼ tsp ground black pepper
• Optional: 6–8 cherry tomatoes (halved) and a few kalamata olives for topping

 

Instructions:

 

1. Prepare the crust:

 

In a bowl, mix flour and salt.

 

Add cold butter and rub with your fingertips until the mixture resembles coarse crumbs.

 

Add egg yolk and just enough cold water to form a dough.

 

Wrap and refrigerate for 20–30 minutes.

 

Roll out the dough and press it into a greased 9-inch (23 cm) tart pan. Prick the bottom with a fork.

 

Pre-bake at 180°C (350°F) for 10 minutes.

 

2. Make the filling:

 

Heat olive oil in a pan. Sauté onion until translucent.

 

Add garlic, cook for 1 minute, then stir in spinach. Cook until wilted (or warm if using thawed spinach). Let cool slightly.

 

In a bowl, whisk eggs, cream, milk, oregano, and pepper.

 

Stir in crumbled feta and spinach mixture.

 

3. Assemble the quiche:

 

Pour filling into the pre-baked crust.

 

Optional: Top with cherry tomato halves and olives for that Mediterranean look and taste.

 

Bake at 180°C (350°F) for 35–40 minutes, or until the center is set and top is golden.

 

4. Serve:

 

Let cool for 10 minutes before slicing. Serve warm or at room temperature.