👨‍🍳 作り方

1. 1

   Prepare the crust: In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until crumbly. Gradually add ice water, pulsing until the dough just comes together. Form into a disk, wrap, and refrigerate for at least 1 hour.

2. 2

   Preheat oven to 375°F (190°C). Grease a 9-inch pie dish. Sprinkle shredded Parmesan cheese evenly over the bottom.

   💡 プロのコツ: The Parmesan adds a subtle cheesy flavor and helps prevent sticking.
3. 3

   Roll out the dough and fit it into the prepared pie dish. Trim and crimp the edges. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.

4. 4

   Remove parchment and weights. Reduce oven temperature to 350°F (175°C).

   💡 プロのコツ: Blind baking ensures a crispier crust.
5. 5

   Prepare the filling: Sauté diced onion and minced garlic in olive oil until translucent. Add spinach and cook until wilted. Drain any excess liquid and chop the spinach.

   💡 プロのコツ: Squeeze out as much moisture as possible from the spinach to prevent a soggy quiche.
6. 6

   In a large bowl, whisk eggs, milk, salt, pepper, and nutmeg. Stir in the sautéed spinach mixture and crumbled feta cheese.

   💡 プロのコツ: Using a combination of milk and eggs creates a rich, creamy custard.
7. 7

   Pour the filling evenly into the pre-baked crust. Bake for 50 minutes, or until the egg is set and the top is lightly golden.

8. 8

   Let the quiche cool for 10 minutes before slicing and serving.

   💡 プロのコツ: Quiche is delicious served warm or at room temperature.