Spinach And Feta Quiche

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 16 tablespoons chilled unsalted butter, cut into small pieces
• 1 egg
• 6 -8 tablespoons ice water
• 3/4 cup swiss cheese, shredded
• frozen spinach, thawed and chopped
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 1/4 cup yellow onion, finely chopped
• 10 green onions, chopped
• 1 garlic clove, minced
• 2/3 cup dill, chopped
• 1 teaspoon fresh ground pepper
• 3 eggs
• 1 cup half-and-half
• 1/2 cup heavy cream
• 1/4 lb feta cheese
• 1/4 cup kalamata olive, pitted and chopped

Recipe

• 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 tbs. of the ice water. make a well in the flour mixture and pour in the egg mixture and 2 more tbs. 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 pastry board or other work surface, roll out the pastry into a round about 13 inches in diameter. transfer to an 11-inch 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.
• 3 preheat an oven to 425°f
• 4 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
• 5 meanwhile, make the filling: drain the spinach and squeeze dry. in a large sauté pan over medium heat, melt the butter with the olive 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.
• 6 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 egg mixture. pour into the prebaked shell.
• 7 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.
• 8 serves 6.