BSIA RECIPES

Spinach and Feta Quiche

Ingredients 

• 3 cloves of garlic
• 1 pound fresh spinach   
• 2 large eggs
• 1 egg yolk
• 8 ounces feta cheese, divided in half
• 1 2/3 cup whipping cream
• 15 cherry tomatoes, sliced into halves
• 1 unbaked pie crust

Note: I pre-bake the crust for 10 minutes at 400 degrees using foil to line the crust and fill with dry beans or pie weights to prevent puffing and shrinkage. I prick the crust before pre-baking.

Instructions

• Preheat oven to 375 degrees.
• Mince garlic and mix with 1/2 teaspoon of olive oil and a pinch of salt and set aside.
• Wash and stem the spinach and steam quickly.  I just use a saucepan with a small amount of boiling water.
• Pour into a large strainer and press out all of the water - this is very important. Set aside.
• Beat eggs and the yolk.
• Stir in the garlic paste and 1/2 of the feta cheese.
• Blend in the cream. Add salt and pepper to taste.
• Layer the spinach into the pie crust and pour egg mixture over it.
• Spread the tomatoes on top.
• Sprinkle with the other half of feta cheese.
• Bake 45 minutes to 1 hour if using a deep-dish pie plate or until cheese is brown on top.

 

This recipe is from Nancy Noel's cookbook, Joy in Simplicity.