Imported from TikTok

Spinach and Feta Quiche with Homemade Pastry

Name: Spinach and Feta Quiche with Homemade Pastry
Prep time: 90 min
Cook time: 50 min
Total time: 140 min
Yield: 6 servings
Cuisine: European
Ingredients: 180 g flour (extra for rolling out the dough); 5 g granulated sugar; 3 g salt; 120 g unsalted butter (cold and cubed); 50 ml ice-cold water; 1 egg yolk (for brushing the crust); 20 ml unsweetened heavy cream (whipped; alternative: 10 ml milk); 60 ml milk (for the filling); 3 eggs (for the filling); 1 tl mustard (heaped teaspoon); 2 g garlic powder (alternative: 2 garlic cloves); 150 g feta; 300 g spinach; 2 spring onions; pepper (to taste); salt (to taste); pie weights or uncooked beans (for blind-baking; quantity not specified); parchment paper (for lining the pastry crust during blind-baking)

Recipe by @patisjanne @patisjanne · TikTok

Imported by Hilde Paymans on SeeMeCook

A savory quiche with a crisp, homemade crust and a filling of spinach, spring onions, mustard, egg, and feta. The crust is blind-baked first and protected from moisture with an egg-and-cream layer.

6 servings140 minEuropean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

180 g flour (extra for rolling out the dough)
5 g granulated sugar
3 g salt
120 g unsalted butter (cold and cubed)
50 ml ice-cold water
1 egg yolk (for brushing the crust)
20 ml unsweetened heavy cream (whipped; alternative: 10 ml milk)
60 ml milk (for the filling)
3 eggs (for the filling)
1 tl mustard (heaped teaspoon)
2 g garlic powder (alternative: 2 garlic cloves)
150 g feta
300 g spinach
2 spring onions
pepper (to taste)
salt (to taste)
pie weights or uncooked beans (for blind-baking; quantity not specified)
parchment paper (for lining the pastry crust during blind-baking)

Steps

1
Place the flour, granulated sugar, salt, cold butter, and ice-cold water in a food processor. Pulse briefly several times until the mixture resembles coarse crumbs.
2
Use your hands to bring the crumbs together into a ball. Cover the dough and chill for at least 1 hour, preferably longer.
3
Preheat the oven to 180 °C.
4
Roll out the dough with a little extra flour and use it to line a 24 cm quiche dish. Do not grease the dish.
5
Trim away any excess dough and prick the base all over with a fork. Cover it with parchment paper and fill with pie weights or uncooked beans.
6
Blind-bake the crust in the preheated oven for 15 minutes.
7
Meanwhile, mix the egg yolk with the whipped heavy cream (or the stated alternative of 10 ml milk).
8
Remove the pie weights and parchment paper from the crust. Brush the crust generously with the egg-and-cream mixture.
9
Return the crust to the oven for another 10 minutes. Then let it cool for 10 minutes before adding the filling.
10
Cook the spinach until wilted. Gently squeeze out some of the moisture; spinach releases a lot of liquid.
11
Slice the spring onions using the slicing attachment of the food processor.
12
Place the milk, 3 eggs, mustard, garlic powder (or the stated 2 garlic cloves), pepper, and salt in the food processor. Blend until combined into an egg mixture.
13
Spread the spinach over the cooled crust, followed by the spring onions and egg mixture. Crumble or distribute the feta over the top last.
14
Bake the filled quiche in the oven at 180 °C for approximately 25 minutes.

Notes

The source specifies a 24 cm quiche dish and serves 6 as a side dish. The description gives both 20 ml heavy cream and 20 g whipped cream for the brushing mixture; the ingredient quantity of 20 ml has been used here. The transcript mentions baking powder, but the written ingredient list does not include it or specify a quantity, so it has not been added. The video audio says that the layer protects against moisture.