Spinach-Mushroom Quiche with Feta Cheese
The dairy spinach-mushroom quiche with feta is packed with different flavors and textures without being too heavy. The homemade crust really adds a lot!
Every time I make quiche, I ask myself why I don’t make them more often. My family loves my easy broccoli cheese quiche, but when I made this one to post, I didn’t think they would go for it. I served it anyway, thinking I would have most of it left over, but it was totally eaten up!
This recipe for spinach-mushroom quiche with feta includes the pie crust, but you can skip this step and buy ready-made pie crusts instead. Sometimes store-bought pie shells are hard to find, which is why I included instructions for making your own. Truthfully, I used to be scared of making my own pie crusts. It just sounded like such a pain, and I never look for extra steps when I’m cooking. However, when I lived in Minneapolis, the kosher pie shells were just so expensive, so a friend convinced me to try making my own.
I did it, and I soon found out she was absolutely right! Homemade pie crust is so flaky and tender, and the taste is so much better than something made in a factory and sitting in a store’s freezer for months!
Anyone who knows me knows that I really don’t like baking with margarine, but for this recipe, the margarine is essential. You can use a healthier margarine, but don’t try substituting oil.
The dough is really versatile. It can be used for sweet pies or savory quiches. You can even use it in other recipes that call for a dough, like deli roll.
I make this pie crust recipe in my Braun food processor with the s-blade. You can try making the dough by hand, but you will need to use a lot of elbow grease to get it well blended, and with the food processor it’s really quick and easy.
This recipe yields two regular (not deep dish) quiches. If you only need one, you can make both and put one in the freezer for later, or halve the recipe to start with.
Mushroom-Spinach Quiche with Feta Cheese
Ingredients
Crust:
- 1 stick margarine
- 2½ cups flour
- ½ tsp salt
- ½ cup ice cold water
Filling:
- 1 Tbsp oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced, or 3 frozen cubes
- 16 oz. mushrooms, thinly sliced
- 2 cups frozen spinach, thawed and squeezed
- 2 tsp salt
- 1 tsp pepper
- 6 eggs
- 7 oz feta cheese, crumbled
- 1 tsp Dijon mustard
- ½ cup milk
Instructions
- For the dough, place all ingredients in a food processor fitted with the s-blade. Blend just until a dough forms. It might be a little sticky — you can add some more flour if necessary.
- Transfer the dough to a bowl and refrigerate for at least a half hour.
- When ready to bake, divide into two balls. Roll out each ball into a large circle. (It’s okay if you see some margarine bits; this is normal and gives the dough a delicious crispness!)
- Place dough into two pie plates or tart pans, patting it down to fit well in the pan. You can flute the edges if you’d like. Set aside while you prepare filling.
- Preheat the oven to 350°F.
- In a medium frying pan, heat the oil over medium flame. Add onion and garlic and sauté for about 3 minutes, until translucent. Add the mushrooms and sauté for an additional 5 minutes, until they start to shrink. Add the spinach and salt and pepper and cook for another 3 minutes. Remove from fire.
- In a separate bowl, mix together eggs, feta cheese, mustard and milk.
- Add sauteed vegetables to the egg mixture and mix well. Pour into prepared pie shells and bake for 45 minutes.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/spinach-mushroom-quiche-with-feta/
