Spinach Feta Quiche With Fresh Basil Food

SPINACH & FETA QUICHE

Steps:

• Heat oven to 375°F.
• In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
• Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.
• In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.
• Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.

SPINACH AND FETA QUICHE

Steps:

• To make the pastry, tip the flour, herbs if using and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 4 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball for use straight away or chill for up to 2 days.
• Roll out the pastry on a lightly floured surface to a round about 4cm larger than a 22cm tart dish (the one I use is of glass and about 4 cm deep). Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the dish and run the rolling pin over the top to trim. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• While the tart case cooks, in a frying pan saute the chopped pepper in butter until softened (about 2 minutes). Then add the spinach and sauté just till wilted. Finally add the chopped sun dried tomatoes and turn off the heat.
• Beat the eggs in a large bowl. Gradually add the creme fraiche, then stir in the dried oregano and season. You may not need salt as the feta will provide quite a bit. When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. peppers and tomato and finally pour over the egg mix. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, then remove from the tin.

SPINACH FETA QUICHE WITH FRESH BASIL

Steps:

• Preheat oven to 220°C.
• Prepare the crust: Put the flour and salt in the bowl of a food processor.
• Cut the butter into chunks and add to the flour.
• Process in on/off pulses until coarse crumbs are formed.
• In a small bowl beat together the egg yolk and yogurt and add to the flour mixture while the machine is running.
• Remove and shape into a neat ball. (The dough should not be sticky. If it is, knead it briefly on a floured surface.).
• Flatten the ball and using thumbs, press into a 10 inch pie plate, distributing the dough around equally, with no dough build-up around the inner edges. Flute the top.
• Use a fork to pierce the bottom and sides of the dough, so it will not rise, or weigh the dough down with beans placed on a circle of parchment paper for easy removal. Bake the crust for 10 minute, or until just lightly browned.
• Remove from the oven and let cool slightly. Remove the beans and the parchment paper, if using.
• Thaw the spinach and put in a mesh strainer to drain. Press and squeeze out any excess liquids.
• In a food processor, chop the scallions and add the rest of the ingredients except the spinach and process briefly in on/off pulses.
• Pour the filling into the partially-baked crust and bake 10 minutes.
• Lower heat to 175C and bake an additional 10-15 minutes or until the quiche is set, and a toothpick inserted in the center comes out moist but not wet.

SPINACH, TOMATO AND FETA QUICHE

Steps:

• Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
• When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
• The crust should come 1 to 1 1/2 inches up the side of the pan.
• Crumble the feta cheese onto the bottom of the crust.
• Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
• Spread the spinach over the feta cheese.
• Beat the eggs, garlic and creme fraiche together.
• Pour over top of the feta cheese and spinach.
• Place cherry tomatoes on top of the quiche.
• Sprinkle chives and ground pepper on top.
• Bake at 350 F or 180 C for 45 minutes.

SPINACH & FETA QUICHE

Steps:

• Pastry- put all the dry ingredients into the food processor.
• Pulse a few times, then add the butter, then pulse a few more times until the butter is in pea sized chunks.
• Beat the egg into 3 tbl.
• of the water and add to the mix, pulsing a few more times.
• Add more water as needed to get the dough to just come together, a tablespoon at a time, pulsing after each addition.
• Turn the dough out onto plastic wrap, knead once or twice, pat flat and chill for about an hour.
• Pull out of the fridge, roll out on a floured board until it will fit into the tart pan (or the standard springform pan, with 2 inches of dough going up the side).
• Trim the edges, prick the bottom several times with a fork, and lay a piece of foil across the bottom weighted down with beans or pennies.
• Blind bake at 425 degrees or about 8 minutes or so, remove the foil and beans, bake a few minutes longer or until the crust gets rid of any sheen and looks dull.
• Remove from the oven, sprinkle with the gruyere, and set aside.
• Decrease the oven heat to 375 degrees.
• Filling: Drain the spinach and squeeze it dry.
• Saute the onion and scallions and a small pinch of kosher salt in the butter and oil until soft.
• Add the spinach and saute until completely wilted, (about 3 minutes or so).
• Add the dill and pepper and saute another 2 minutes.
• Set the mixture aside to cool completely.
• Whisk the eggs, then add the half-n-half, the cream and mix well.
• Crumble the feta into the spinach, then add to the cream mixture.
• Mix until well combined, the pour into the prepared tart shell.
• Place the tart pan on another baking sheet and bake until the filling is slightly puffed, light brown, and a tester inserted in the center comes out clean, about 40 minutes.
• Remove from the oven and let stand 10 minutes before removing from the tart pan.
• Garnish with olives and dill sprigs.

EGG WHITE QUICHE WITH SPINACH, MUSHROOMS AND FETA

Steps:

• Heat oven 350°F.
• Whisk egg whites, milk and thyme until blended.
• Heat oil in large skillet on medium heat. Add onions; cook 2 to 3 min. or until crisp-tender, stirring frequently. Spread onto bottom of pie crust.
• Add mushrooms to skillet; cook and stir 3 min. Gradually add spinach, cooking and stirring frequently until last batch of spinach is wilted and most of the mushroom liquid is cooked off. Spoon into pie crust; cover with cheese and egg white mixture.
• Bake 40 min. or until knife inserted in center comes out clean. About 5 min. before quiche is done, heat pasta sauce.
• Serve with the pasta sauce.

SIMPLE BUT SENSATIONAL SPINACH AND FETA QUICHE

Steps:

• Preheat oven to 350 degrees F.
• Line instant pie shell with a SINGLE layer of the Muenster cheese slices.
• Carefully press all of the water out of the spinach and place it in a large mixing bowl. If you prefer, you can use just half the amount of spinach called for in the recipe, we like a lot of spinach so we use the whole box.
• Whisk or blend the cream cheese until it is smooth and has no lumps, add eggs, Parmesan cheese (Note: if you use pre-grated parmesan you may get a gummy texture to the interior of your quiche because of the commercial non-clumping agents put into pre-grated cheese), salt, pepper and garlic powder to taste; stir well.
• Pour into pie shell and top with crumbled feta. Bake in preheated oven for 35 minutes or until feta is lightly golden. NOTE: If you are using a frozen shell, bake the quiche on a lower rack in the oven an add 10-15 minutes to the cooking time. Watch crust edges closely, and if they become too brown, cover edges with foil to finish baking. For quicker cooking, you may choose to blind bake the crust first.
• Allow quiche to set up for 10 minutes before serving.

SPINACH QUICHE WITH SUN-DRIED TOMATO AND BASIL FETA CHEESE

Steps:

• Preheat oven to 400 degrees.
• Prick pie shell all over with fork and bake about 8 minutes, just until it starts to turn golden brown. Let cool.
• Turn oven down to 375 degrees.
• Place oil in pre-heated skillet on medium-high heat.
• Add onion and cook for 2-3 minutes.
• Add garlic and cook for additional 30 seconds.
• Add Spinach and combine well, just until heated through.
• Remove from heat and set aside to cool.
• Beat eggs in a large bowl.
• Add sour cream, half-n-half, and asiago, beating well.
• Stir in spinach mixture followed by crumbled feta.
• Pour mixture into pre-baked pie shell on a cookie sheet, (to catch any spills!).
• Cook 35-45 minutes or until set.
• Let cool about 5 minutes and enjoy!