Israeli Spinach and Feta Quiche
A savory and satisfying quiche featuring a flaky crust filled with sautéed spinach, tangy feta cheese, and a creamy egg custard. This dish is a popular brunch or light dinner option in Israel, often adapted from Mediterranean influences.
🧂 Ingredients
- 1.33 cups All-purpose flour(for crust)
- 1 tablespoon Sugar(for crust)
- 1/4 teaspoon Salt(for crust)
- 1/2 cup Cold unsalted butter(cut into small pieces, for crust)
- 4 tablespoons Ice water(or more as needed, for crust)
- 2 bunches Fresh spinach(washed and trimmed, about 10 oz total)
- 1 cup Feta cheese(crumbled)
- 3 cloves Garlic(minced)
- 1 tablespoon Olive oil
- 1/2 small Small white onion(diced)
- 5 large Eggs
- 2/3 cup Milk
- 2 tablespoons Parmesan cheese(shredded, for dusting the crust)
- 1 teaspoon Salt(for filling)
- 1/2 teaspoon Fresh ground pepper
- 1 pinch Nutmeg(grated)
👨🍳 Instructions
- 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
Preheat oven to 375°F (190°C). Grease a 9-inch pie dish. Sprinkle shredded Parmesan cheese evenly over the bottom.
💡 Tip: The Parmesan adds a subtle cheesy flavor and helps prevent sticking. - 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
Remove parchment and weights. Reduce oven temperature to 350°F (175°C).
💡 Tip: Blind baking ensures a crispier crust. - 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.
💡 Tip: Squeeze out as much moisture as possible from the spinach to prevent a soggy quiche. - 6
In a large bowl, whisk eggs, milk, salt, pepper, and nutmeg. Stir in the sautéed spinach mixture and crumbled feta cheese.
💡 Tip: Using a combination of milk and eggs creates a rich, creamy custard. - 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
Let the quiche cool for 10 minutes before slicing and serving.
💡 Tip: Quiche is delicious served warm or at room temperature.
💡 Pro Tips
- ✓You can substitute other cheeses like Gruyere or Mozzarella for part of the feta.
- ✓Add other vegetables like mushrooms or bell peppers to the sautéed mixture.
- ✓This quiche can be made ahead and reheated.
🔄 Variations
- Add cooked bacon, ham, or chicken for a non-vegetarian version.
- Use a different type of crust, such as a phyllo dough base.
- Incorporate fresh herbs like dill or chives into the filling.