The common quiche conundrum: do you eat it for breakfast, lunch or dinner? In my family, it is usually served for brunch or as a midday meal on the weekend. However, in cold weather, I find myself craving quiche for dinner. It is a comfort food after all. A generous slice served with salad is a perfect combination in my mind.
Below, I include a recipe for quick and easy pie dough. I typically make my pies with butter as I prefer the taste over other fats. The addition of apple cider vinegar adds tenderness to the baked pie crust. Please note that the recipe will provide you with enough dough for 2 pie crusts. If you only require one, simply half the recipe. Happy baking!
Spinach and Feta Cheese Quiche
Time: Prep (30 minutes) + resting time for pie dough (1 hour) + baking time (40-50 minutes)
Buttery Pie Dough (makes 2 pie crusts)
310g (2 ½ cups) all purpose flour
1 tsp salt
225g (1 cup) butter, cold and cubed
2 tbsp apple cider vinegar
4-8 tbsp ice cold water
Spinach and Feta Cheese Quiche
½ recipe for pie crust
1 tbsp butter
60g (½ cup) of diced leek
3 handfuls of spinach, long stems removed, roughly chopped
5 large eggs
240g (1 cup) whole milk
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
salt and pepper
150g (1 cup) plus 1 tbsp crumbled feta cheese
1 small tomato thinly sliced
Buttery Pie Dough
1. Prepare the ingredients.
2. Combine the flour and salt in a food processor. If preparing by hand, whisk the flour and salt together.
3. Add the butter and process until crumbly. Alternatively, incorporate the butter with your hands (this is therapeutic) until it is a grainy texture.
4. Add the apple cider vinegar and 3 tbsp. of the ice water. Pulse until it forms a ball. Alternatively, mix with a wooden spoon and then by hand until it is moist enough to form a ball. If it is too dry, add one another tbsp. of water. Try to handle the dough as little as possible as it will become tough if mixed too long.
5. Divide the dough into 2 parts and form into discs, wrap in saran wrap and place in the refrigerator for at least an hour to rest. This dough freezes well so place in a freezer bag if you decide to use later.
Spinach and Feta Quiche
1. Prepare the ingredients (wash and cut spinach, slice the tomato, etc.)
2. Preheat the oven to 400°F (205°C).
3. On medium-low heat, melt the butter in a medium saucepan and spread evenly to coat the bottom.
4. Cook the leeks until soft, gently stirring.
5. Add the spinach and cook until wilted. Take off the heat and set aside. If there is any excess liquid in the pan, drain it.
6. Whisk the eggs in a large bowl until frothy. Whisk in the milk, mustard, Worcestershire sauce, salt and pepper until well combined.
7. Roll out the pie dough and place into your quiche plate or pie plate. Trim the edges with a knife and flatten with the tines of a fork if desired.
8. Spread 75g ( ½ cup) of the feta cheese on the bottom of the crust, followed by the leek and spinach mixture and top with another 75g (½ cup) of feta. Slowly pour the egg mixture evenly over the veggies and cheese. Add the uncooked, sliced tomatoes on the top in a pattern. Top with the remaining feta cheese and some freshly grinded pepper.
9. Bake in the oven for 15 minutes. Reduce heat to 375°F (190°C) and bake for another 25-35 minutes until set.
10. Let the quiche settle for 15 minutes before serving. Quiche, in my mind, is best served warm. If you have refrigerated quiche leftovers, simply place on a pan and warm in the oven.
Serve the quiche with salad for any meal desired!