Quiche with Spinach and Feta

by Editorial Staff

Quiche is an open, hearty egg-filled pie originally from France. Most often it is served as an appetizer, but sometimes it can become a full-fledged lunch or dinner. You can often meet quiche cooked in portioned form for breakfast.

Ingredients

Chopped dough:

  • 500 g of premium wheat flour
  • 10 g salt
  • 255 g cold butter, diced
  • 120 g cold water
  • 57 g cold eggs

Filling with spinach and feta:

  • 60 g finely chopped onions
  • 30 g butter
  • Defrost 200-250 g frozen chopped spinach in the refrigerator, squeeze out excess liquid
  • 180 g milk
  • 180 g cream 33-40%
  • 113 g eggs at room temperature
  • 57 g yolks at room temperature
  • 2.5 g salt
  • 1 g ground black pepper
  • 100-130 g chopped feta

Directions

  1. Prepare the dough. Sift flour and salt into the mixer bowl. Add oil and use a paddle attachment to mix until coarse crumbs are obtained at medium speed.
  2. Meanwhile, mix eggs with water. Reduce mixer speed and gradually add egg mixture to the crumb. Knead until the dough begins to gather in a lump.
  3. Wrap the dough in foil, press to make a disc, and take it into the refrigerator for at least 1 hour. If necessary, you can store this dough in the freezer for 1 month.
  4. Sprinkle flour on the work surface and roll out the dough into a thin layer, regularly turning it by a quarter circle in the process. If necessary, dust the table with flour again. If the butter melts and the dough does not roll out well, put it back in the refrigerator.
  5. Wind the rolled dough onto a rolling pin and gently transfer it to the mold. Distribute it over the entire surface, pressing it to the bottom and walls, put it in the refrigerator for at least 1 hour.
  6. Preheat oven to 175 °. Take the workpiece out of the refrigerator and prick it with a fork. Cut off a sheet of parchment for baking, crush it, then straighten it again and cover the mold with the dough from the inside. Pour the load on top: special ceramic balls, coins, peas, or beans. Bake for 15 minutes. Take out the parchment with the load and send the dough to the oven for another 5-7 minutes. Take out and cool.
  7. Prepare the filling. Melt the butter in a heavy-bottomed skillet and fry the onion over medium-low heat until soft. It is important to make sure that the onion remains clear and does not burn. Add spinach to the pan, fry for a few more minutes. If any liquid remains in the filling, evaporate or drain.
  8. Beat eggs lightly with salt and pepper. Pour milk and cream into a scoop and bring to a boil. In a thin stream, stirring continuously with a whisk, pour a third of the milk-cream mixture into the eggs. Then add the remaining 2/3 and mix.
  9. Place the spinach and onion on the bottom of the dough base, spread the feta on top, and pour the filling. Bake in the lower part of the oven at 175 degrees for 20-25 minutes.
    Serve warm.

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