Thursday, November 10, 2011
Spinach Feta Tomato Quiche
I use Feta cheese in this recipe. It truly makes it special. If you choose not to use the Feta cheese, you may need to add a bit more salt to the egg/spinach mixture.
Use frozen shortcrust pastry or make the following to fit a 9" pie plate or removable bottomed quiche pan:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 2 tablespoons vegetable shortening or butter
2 to 3 tablespoons (60-90ml) cold water
Mix flour with salt. Cut shortening into flour mixture until the shortening is about the size of small peas. Do not over-work this important part - you want flaky crust.Add cold water and stir with a fork. If the dough is too dry and does not stick together, then add a few more drops of water. Wrap in plastic and chill while making quiche mixture
2 tsp olive oil
1/8 cup brown shallot peeled and minced (or use regular onion)
1 clove of garlic, crushed or pressed
2 cups fresh spinach, washed and chopped or 1 cup frozen, chopped spinach
Important - if using frozen, chopped spinach, thaw, drain and squeeze out any excess water!
3 large eggs, beaten
1-1/4 cup evaporated (NOT condensed) milk (1/2-1/2 may be used if you have that on hand)
1/2 cup mozarella cheese, grated
A bit of parmesean if you have some - maybe 1/8 cup or so
1/3 cup feta cheese, cut in small cubes
1 ripe tomato, sliced or some cherry tomatoes, halved
Pre-heat oven to 350F/200C Roll out pastry and lay in it the pan. Decoratively crimp edges.
Prick a few holes in it with a fork and pre-bake for about 5 minutes. Cool on a rack.
In a sauté pan over medium high heat, add olive oil, shallots and then garlic and sauté for a minute or two. Add spinach all at once. Sauté until fresh spinach is wilted and cooked. Toss with a bit of salt and cracked pepper. Set aside.
In a mixing bowl, beat eggs with whisk or fork until well combined. Add evaporated milk and whisk together. Add mozarella cheese, parmesean cheese and then mix in the sautéed spinach. Stir together gently with a spoon.Pour this mixture into half-baked crust. Top with cubes of feta.
Decoratively arrange tomato slices (or cherry tomato halves, cut side up) onto top of quiche.
Bake for 20-25 minutes or until done. Let cool on a rack for a few minutes before cutting into wedges.
Along with a salad, this will serve 4 people. Delicious when leftover, especially when eaten cold.