Quiche Recipe ~

Spinach and Feta Quiche recipe

• for pastry : 3 cups flour
• ½ tspn salt
• 2 sticks chilled unsalted butter, cut in small piece
• 1 egg
• 6 tbsp ice water
• ¾ cup shredded Swiss cheese
  for filling :
• 2 x 10 oz packages frozen chopped spinach, thawed
• 1 tbsp unsalted butter
• 2 tbsp olive oil
• ¼ cup finely chopped yellow onion
• 10 green onions, chopped
• 1 clove garlic, minced
• 2/3 cup chopped fresh dill
• 3 eggs
• 1 cup half and half
• ½ cup heavy cream
• ¼ lb feta cheese
• ¼ cup pitted Kalamata olives, chopped

1. To make the pastry, in a bowl, stir together the flour and salt. Add the butter and, using a pastry blender, cut it in until the mixture resembles coarse meal. In a small bowl, using a fork, beat the egg with 2 tbsp of the ice water. Make a well in the flour mixture and pour in the egg mixture and 2 more tbsp ice water. Using the fork, mix lightly, adding more ice water as needed until the mixture holds together. Pat into a ball, wrap in plastic wrap and refrigerate for 1 hour.
2. On a floured marble pastry board or other work surface, roll out the pastry into a round about 13 inches in diameter. Transfer to an 11" tart pan with a removable bottom, turn under the edges to make them flush with the pan rim, and prick the bottom in several places with a fork. Press a piece of aluminum foil, shiny side down, onto the crust, and freeze for about 30 minutes. Preheat an oven to 425°F.
3. Bake the foil-lined pastry shell for 8 minutes. Remove the foil and continue baking until the crust looks dull, about 4 minutes more. Remove from the oven, sprinkle with the Swiss cheese, and reduce the oven temperature to 375°F.
4. Meanwhile, make the filling : Drain the spinach and squeeze dry. In a large sauté pan over medium heat, melt the butter with the oil. Add the yellow and green onions and garlic and sauté until soft, about 4 minutes. Add the spinach and sauté, stirring, until completely wilted, about 3 minutes. Add the dill and pepper and continue sautéing for about 2 minutes more. Taste and adjust the seasonings; the mixture should taste peppery. Let cool for 5 to 6 minutes.
5. In a pitcher or bowl, whisk the eggs until blended, then whisk in the half-and-half and cream. Crumble the feta cheese into the spinach and stir in the cream mixture. Pour into the pre-baked shell. Bake until the filling is puffed and light brown and a knife inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let stand for 5 to 10 minutes. Garnish with the olives and serve. Serves 6.