A Spinach Feta Quiche ready to be cut and served.

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Description

When I was a young cook the saying was, “Real men don’t eat quiche”. I’m not sure of the current status of quiche but for pastry lovers and people who like to put some effort into their weekend brunch this Spinach Feta Quiche is a treat. So don’t be using skim milk instead of half and half, make a real quiche and make it rich, creamy and delicious.

Double Crust vs Single Crust Pie Shell

Recipes often refer to ‘standard’ sizes of baking dishes without giving you any more detail than that. A standard pie plate refers to a shallow 9-inch pie plate with fluted edges. A single pie crust recipe is enough to fill the bottom of a standard pie plate for a quiche, a Pumpkin Pie or a top only Pot Pie. A double pie crust recipe yields enough dough for a pie that has a top and a bottom.

Nowadays there are all kinds of beautiful ceramic baking dishes that are larger and deeper than the standard 9-inch pie plate. These dishes will work but you will need to make a few adjustments. A larger dish will require a little more pastry and possibly a longer cooking time. This in turn may require you to cover the pie edges with foil to prevent over browning.

I included a double crust recipe here so I could experiment with the extra pastry. I tried some mini quiches and they cooked in 35 minutes. The pastry was browning too much near the end so I covered the whole muffin tin with foil for the last 5 minutes. Experience is how you learn so just use the cookware you have and get baking.

Three individual quiches made with spinach and feta.
Individual Spinach Feta Quiche -photo credit Jim Little

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Gluten Free Pastry Tips

There is no end to learning about gluten free baking. These are the three tips I think are important for a successful quiche.

  • Prebaking the crust and sprinkling a layer of Parmesan cheese on the bottom prevents the dough from becoming soggy.
  • Placing the piecrust on a baking sheet adds insulation so the bottom of the quiche cooks completely.
  • Cooling gluten free baked goods is an important step to help the structure.

Organize For Success – Frozen and Canned Food

I love fresh ingredients but I don’t always love making another trip to the grocery store. I think an everyday cook needs some canned and frozen ingredients to make cooking easier and offer you lots of options to keep meals interesting. One of those ingredients is frozen spinach. It doesn’t even seem possible that spinach should freeze well but it does. I like both spinach and feta and I like the combination so those ingredients can often be found in my kitchen.

Get The Tools

For quiche you just need a pie plate and a rolling pin.

Let me know in the comments below how your pastry making is going.


More Pastry Recipes

Cherry Hand Pies

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Flaky Pie Crust filled with vanilla cream

A gluten free flaky pie crust filled with vanilla cream and topped with blueberries.
Pumpkin Pie

Pumpkin Pie

Ingredients

DOUBLE CRUST PASTRY
6 Tbsp cold water
3 Tbsp sour cream
1 Tbsp rice vinegar
2¾ cups plus 2 Tbsp gluten free flour mix (I used my mix)
1 Tbsp sugar
½ tsp salt
½ tsp xanthan gum
1 cup butter, cut into ¼-inch pieces and frozen for 10-15 minutes
FILLING
5 eggs
2 cups half-and-half
¼ tsp salt
¼ tsp pepper
½ cup grated Parmesan cheese
1 cup crumbled feta cheese
10 oz frozen chopped spinach, thawed and squeezed dry

Directions

1
MAKE PASTRY SHELL
2
Measure and cut butter, place in freezer for 10-15 minutes.
3
In 1-cup measuring cup combine water, sour cream and vinegar. Set aside.
4
Combine flour, sugar, salt and xanthan gum in food processor with dough blade. Process 10 seconds to combine.
5
Add butter and process until combined into uniform crumb-like mixture.
6
Add sour cream mixture, process until combined and dough begins to stick together.
7
Using your hands, and sprinkling the dough with sweet rice flour, form it into a ball incorporating all the crumbs until you have a uniform texture.
8
Divide dough into 2 pieces and flatten each piece into a round thick disk shape. Wrap each piece in a generous amount of wax paper. Refrigerate for 20 minutes.
9
MAKE FILLING
10
Whisk eggs, half-and-half, salt and pepper together in a large liquid measuring cup. Add spinach and stir with a fork. Set aside at room temperature.
11
ROLL OUT PASTRY
12
Preheat oven to 375°F. Remove dough from fridge, unwrap and leave in the center of the wax paper. Dust each side of the disk with sweet rice flour.
13
Using a rolling pin start in the center of the dough, rolling out toward the edges. Dust, flip the dough and dust again to prevent sticking, always rolling out from the center. Use two sheets of wax paper or wax paper and a flexible cutting mat. Continue rolling and flipping until you have an 11 or 12-inch circle of dough ⅛-inch thick.
14
Remove wax paper and invert the dough into the pie plate. Quickly push the edges of the dough into the curved shape of the pie plate before it cracks.
15
To make a thick edge crust tuck the excess dough under itself, crimping the edge into the rim as you go. Alternately, use a knife to cut off the excess dough and simply push the dough into the rim of the pan with your thumb and fingers.
16
Chill piecrust in freezer for 15 minutes before baking.
17
BAKING QUICHE
18
Bake piecrust in preheated over for 20 minutes.
19
Remove from oven, sprinkle bottom of crust with Parmesan cheese and bake another 5 minutes.
20
Place piecrust on wire rack and reduce oven temperature to 350°F. The crust must be warm when you add the filling.
21
Sprinkle feta cheese on the bottom of the crust. Pour egg mixture into crust until ¼ inch from the top. You may have some egg mixture leftover.
22
Place quiche on a rimmed baking sheet and return to oven. Bake 40-45 minutes until top is lightly browned and the center is set. When the tip of a knife is inserted it comes out clean.
23
Let quiche cool completely, it will continue to cook as it cools, before cutting. Reheat briefly before serving.
24
REHEATING – The next day I microwaved a single piece of quiche on power level 5 for 1 minute and the crust was tender and flaky.

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Ingredients

Directions

  • DOUBLE CRUST PASTRY
  • 6 Tbsp cold water
  • 3 Tbsp sour cream
  • 1 Tbsp rice vinegar
  • 2¾ cups plus 2 Tbsp gluten free flour mix (I used my mix)
  • 1 Tbsp sugar
  • ½ tsp salt
  • ½ tsp xanthan gum
  • 1 cup butter, cut into ¼-inch pieces and frozen for 10-15 minutes
  • FILLING
  • 5 eggs
  • 2 cups half-and-half
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup grated Parmesan cheese
  • 1 cup crumbled feta cheese
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  1. MAKE PASTRY SHELL
  2. Measure and cut butter, place in freezer for 10-15 minutes.
  3. In 1-cup measuring cup combine water, sour cream and vinegar. Set aside.
  4. Combine flour, sugar, salt and xanthan gum in food processor with dough blade. Process 10 seconds to combine.
  5. Add butter and process until combined into uniform crumb-like mixture.
  6. Add sour cream mixture, process until combined and dough begins to stick together.
  7. Using your hands, and sprinkling the dough with sweet rice flour, form it into a ball incorporating all the crumbs until you have a uniform texture.
  8. Divide dough into 2 pieces and flatten each piece into a round thick disk shape. Wrap each piece in a generous amount of wax paper. Refrigerate for 20 minutes.
  9. MAKE FILLING
  10. Whisk eggs, half-and-half, salt and pepper together in a large liquid measuring cup. Add spinach and stir with a fork. Set aside at room temperature.
  11. ROLL OUT PASTRY
  12. Preheat oven to 375°F. Remove dough from fridge, unwrap and leave in the center of the wax paper. Dust each side of the disk with sweet rice flour.
  13. Using a rolling pin start in the center of the dough, rolling out toward the edges. Dust, flip the dough and dust again to prevent sticking, always rolling out from the center. Use two sheets of wax paper or wax paper and a flexible cutting mat. Continue rolling and flipping until you have an 11 or 12-inch circle of dough ⅛-inch thick.
  14. Remove wax paper and invert the dough into the pie plate. Quickly push the edges of the dough into the curved shape of the pie plate before it cracks.
  15. To make a thick edge crust tuck the excess dough under itself, crimping the edge into the rim as you go. Alternately, use a knife to cut off the excess dough and simply push the dough into the rim of the pan with your thumb and fingers.
  16. Chill piecrust in freezer for 15 minutes before baking.
  17. BAKING QUICHE
  18. Bake piecrust in preheated over for 20 minutes.
  19. Remove from oven, sprinkle bottom of crust with Parmesan cheese and bake another 5 minutes.
  20. Place piecrust on wire rack and reduce oven temperature to 350°F. The crust must be warm when you add the filling.
  21. Sprinkle feta cheese on the bottom of the crust. Pour egg mixture into crust until ¼ inch from the top. You may have some egg mixture leftover.
  22. Place quiche on a rimmed baking sheet and return to oven. Bake 40-45 minutes until top is lightly browned and the center is set. When the tip of a knife is inserted it comes out clean.
  23. Let quiche cool completely, it will continue to cook as it cools, before cutting. Reheat briefly before serving.
  24. REHEATING – The next day I microwaved a single piece of quiche on power level 5 for 1 minute and the crust was tender and flaky.