A French Tradition: Quiche with Spinach and Feta Recipe

Quiche is a savory pie that originated in France, and it has become a staple dish in French cuisine. This dish is versatile and can be made with a variety of ingredients, but one popular version is with spinach and feta cheese. This combination of flavors and textures is both delicious and nutritious. In this recipe, we will show you how to make a quiche with spinach and feta that is safe for pregnant women.

Ingredients

For the pie crust:

• 1 1/4 cups / 312 g all-purpose flour
• 1/4 tsp / 1 g salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tbsp / 30 – 45 g ice water

For the quiche filling:

• 14 oz / 400g of fresh spinach
• 7 oz / 200g of feta cheese
• 3 eggs
• 7 oz / 20cl of heavy cream
• 1 onion
• 1 garlic clove
• Salt and pepper
• Olive oil for cooking

Instructions

For the pie crust:

1. In a large mixing bowl, whisk together the flour and salt until they are well combined.
2. Cut the cold cubed butter into small pieces and add them to the flour mixture. Using a pastry blender or your fingertips, mix the butter into the flour until the mixture resembles coarse crumbs.
3. Add the ice water, one tablespoon at a time, mixing the dough with a fork or your hands. You may need to add an additional tablespoon of water if the dough seems dry.
4. Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
5. Once the dough has chilled, roll it out on a lightly floured surface. Use a rolling pin to roll the dough into a circle, about 12 inches in diameter.
6. Carefully transfer the rolled-out dough to a 9-inch pie dish. Gently press the dough into the bottom and sides of the dish, being careful not to stretch the dough.
7. Trim any excess dough around the edges of the pie dish with a knife or kitchen shears.

For the quiche filling:

1. Preheat your oven to 180°C (350°F).
2. Wash the spinach thoroughly under cold water, removing any tough stems. Shake off any excess water and drain well.
3. Finely chop the onion and garlic clove.
4. Heat up a tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until they become soft and translucent, for about 2-3 minutes.
5. Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until it wilts down and becomes tender. Remove from heat and let cool.
6. In a medium mixing bowl, crumble the feta cheese.
7. In a separate mixing bowl, whisk together the eggs, heavy cream, and a pinch of salt and pepper until well combined.
8. Once the spinach mixture is cooled, transfer it to the bowl with the feta cheese and stir to combine.
9. Pour the spinach and feta mixture into the pie crust and spread it out evenly.
10. Pour the egg and cream mixture over the top of the spinach and feta mixture.
11. Use a fork to gently swirl the filling so that the egg mixture is evenly distributed and filling is fully coated.
12. Bake the quiche for 35-40 minutes or until the top is golden brown and the center is set.
13. Remove from oven and let the quiche cool for at least 10 minutes before slicing and serving.

Tips

• To ensure that the spinach is dry before cooking, use a salad spinner or pat it dry with paper towels.
• For added flavor, you can add some chopped fresh herbs, such as thyme or oregano, to the filling.
• Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
• If you don’t have a rolling pin, you can use a wine bottle to roll out the dough.
• To prevent the crust from shrinking, chill the dough in the pie dish for 15 minutes before baking.

This quiche with spinach and feta is a classic French dish that is easy to make and perfect for pregnant women. With its savory flavors and creamy texture, it’s sure to become a favorite in your recipe collection. Enjoy!