Quiche is a pretty foolproof treat. Simple to make, tasty for breakfast, lunch, or dinner, and the variations are absolutely infinite. This one has all the goodness of Greek spanakopita, minus the hassle of phyllo dough. Now I’ve made traditional spanakopita before, I suppose it’s not that difficult. The results are worth it, but man is this dish easier. And there’s something about a quiche that’s just so comforting.
1 10 oz. package frozen spinach
1 1/2 cups milk most traditional French recipes use heavy cream. I used 2 percent and the finished product was still plenty rich. Trust me, you won’t miss it and you’ll still fit into your pants.
1 T. olive oil
salt and black pepper
half of one onion, diced
2 cloves garlic, crushed
1 6 or 8 oz package feta cheese feta ups the salt a LOT. do what you like. 6 got great reviews, but I’m a fiend for feta and in hindsight would have used 8.
1 deep dish pie shell
Put the spinach brick (you did buy the brick, didn’t you? If it’s in a bag, make sure what you purchased is just plain spinach and doesn’t contain some kind of hydrogenated butter sauce) in a microwave safe bowl and thaw. Drain excess liquid and set aside. Sauté onions in olive oil over medium heat. After 2 minutes, add the garlic. Sauté until softened but not translucent and remove from heat. Beat eggs and milk. Add spinach, crumbled feta, and sautéed ingredients. Stir lightly to combine, season with salt and pepper. Feta’s super salty, so go easy. Pour mixture into uncooked deep dish pie shell and bake uncovered in a 400° F oven for 50 minutes.
Quiche is done when the filling is puffed and feels dry when touched lightly. Unlike cookies, quiche is much better overcooked than under. Let sit for a few minutes before serving.