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Hipcooks Blog

Spinach and feta quiche

by Monika March 26, 2020

Spinach & kale quiche

Get your greens on with this wonderful clear-out-the-fridge quiche. Leftover-y bits never tasted so good! Our Spinach and feta quiche is kissed with kale and lemon. Why? ‘Cause they were ready to use up!

A pastry case with a “come-hither” look

Quiche Shell

The trick to a great quiche, Hipcooks, is in the base. You’ve got to pre-bake, people!  Here’s how. I cheated and bought outstanding flaky pastry from the frozen section at Barbur, but I never cheat the pre-bake.

A soggy-bottomed quiche is un-delicious. So the important part is to get that golden-brown color on your pastry case. After that, the filling is totally up to you. The more the leftovers, the better the quiche! Think of it like “Must-go Soup,” but in a pastry case.

Fill ‘er up

Ingredients for Spinach & feta quiche

Toss the greens in the skillet with some olive oil, garlic, and lemon. Then, mix into the seasoned eggs and cream. Random cheesy bits, like feta, goat cheese, parmesan, ricotta are welcome to join the party. Leftover-y herbs, like mint, parsley, dill are invited, too. Bacon is allowed, especially if you’re a bacon-eating vegetarian. Because when is bacon wrong?

Make the Quiche trifecta!

Don’t stop with just one. Here, our Spinach and feta quiche is joined by our Colorful Veggie Quiche and my daughter Lucia’s favorite, the Leek Quiche. Make one, collect all three. Great for eating, great for giving.

How to make any kind of quiche

Spinach and kale quiche

Spinach and feta quiche

Print Recipe
 : makes 1 quiche Prep Time: 10 minutes Cooking Time: 40 minutes 40 minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

a small pat of butter (about 1 teaspoon)
2 cloves of garlic, slivered
about 2 cups packed greens: I used spinach and kale
a squeeze of lemon
3 eggs
1½ cup cream
a smattering of salt and pepper
a scrape of fresh nutmeg (use your Microplane!)
zest of a lemon
any extra herbs, optional, like chopped dill or parsley
dollops of your favorite cheese: I used crumbled feta
you'll also need: 1 pre-baked pastry shell (you can use store-bought, roll-out storebought dough, or make your own pastry dough: all must be pre-baked.) For more instructions on how to pre-bake a pastry case, look here.

Instructions

Preheat the oven to 350°F.
For the filling, sauté the greens in butter and garlic until they're wilted. Add a squeeze of lemon and season with salt and pepper.
Whisk the eggs and cream together, add the greens, more salt and pepper, nutmeg and herbs, if using.
Pour the mixture into the pre-lined pastry shell and dollop with cheese. Transfer this atop a baking sheet, and place in the oven. Bake until set.

Vegetarian
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Monika

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5 comments

Kyrsten March 26, 2020 - 12:40 pm

All my favorite things in one quiche! Yes! Just add gin… ; )

Reply
Monika March 26, 2020 - 12:42 pm

You ready for another cocktail post? I sure am! XO

Reply
Kyrsten March 26, 2020 - 12:48 pm

ALWAYS!

Reply
Genevieve Lundberg March 26, 2020 - 2:26 pm

Do you have a recipe for a gluten-free pastry shell? Thanks!

Reply
Monika March 26, 2020 - 2:31 pm

Well Hello Ms Genevieve! You were one of my first Hipcooks students and I remember you and Kyle fondly.You know, rather than mess with a GF pastry shell, you know what I love to do? Make a polenta crust! I prepare polenta as normal: adding garlic and cheese (if you can have that). Once it’s cooked, press it into a pastry case. I can email you with more instructions if you’re interested.

Reply

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