[video] Spinach Feta Quiche with Roasted Tomatoes
In this episode of Cooking Outside The Box, Cynthia Lair shows us how to make a spinach feta quiche with roasted tomatoes. Watch the video below, and print a copy of the recipe. Enjoy!
- ½ cup whole wheat pastry flour
- ½ cup unbleached white flour
- ½ teaspoon sea salt
- 4 tablespoons cold, unsalted butter
- 2 tablespoons coconut oil
- 2+ tablespoons ice cold water
- 1 ½ cups half and half or milk
- 4 eggs
- ½ teaspoon sea salt
- 2 cups baby spinach leaves
- 1 cup crumbled feta cheese
- 3 roasted tomato halves, cut into thin slices
- To make the crust, put flour and salt in a large mixing bowl. Cut fat into flour with a pastry cutter or two knives until crumbly resembling wet sand. Slowly dribble water into flour, blending with a fork until it begins to clump together into a ball. Alternately fat can be incorporated into flour and salt with a few pulses in a food processor, then water added slowly while pulsing to make dough.
- Gather dough into a ball; it should be moist and pliable. Roll out into a crust on a floured surface or a piece of wax paper. Transfer to an 8- or 9-inch pie pan. Trim edges.
- Scald the half and half or milk to hasten baking time. Let it cool then whisk it with eggs and salt in a large bowl. Sprinkle spinach and feta in the bottom of the crust and pour egg mixture over the top. Decorate the top with tomato slices in a pleasing arrangement. Bake 35 to 40 minutes until the top is golden. Inset a knife for doneness. It should come out clean. Let pie cool slightly before serving.
Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)
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Our star for this video is baby spinach and we’re making a spinach feta quiche which is nice. Those things are nice together. They give you that little sort of hit.
First, I’m going to roll out my crust and you can buy store bought crust that you roll out. I do like to make my own. This one’s made with whole wheat pastry flour, white flour, butter and coconut oil and a little bit of salt, and the directions tell you how to make it. But crust, you really like to have a little bit of saturated fat and a little bit of butter. The butter’s there for flavor, and the saturated fat is for texture.
I’m going to take my spinach and chop it up pretty fine. Spinach is pretty cool because I don’t know how old you are, but I remember Popeye and how he got all strong and everything with spinach. The thing is not only would you – I’m not sure how much you make muscles with spinach – but it does protect you against cardiovascular disease, so maybe Popeye got that benefit which is pretty cool. We need about two cups of this chopped up spinach. We’re going to build the pie now. Ready? I’m going to put a little bit of spinach in and then a little bit of feta in and then a little bit of spinach in and then a little bit of feta in, and then we’ll make the custard that goes in there.
Important point. You want to taste your feta because if it’s a really, really salty feta, then you’re not going to want to add a lot of salt to the custard part of the quiche, but this is a mild feta, it’s Valbreso feta, so I’m going to be adding a little bit of salt to my eggs, like a half a teaspoon. I have four eggs in here and a half teaspoon of sea salt, and then I scalded a cup and a half of half and half. You can use milk but half and half, of course, is going to make it a little richer, and this is a Fresh Breeze, I guess, organic half and half that you can get at the green grocer. It’s awesome. This is scalded but then I let it cool down just slightly because I don’t want it blazing hot when I throw it in the eggs or they’ll just start to scramble, but still I want it warm.
So, there it is, beautiful. I’m going to pour this in, and I’m going to kind of tuck this down here so that the spinach is deep in there. Then I’m going to take these cool roasted tomatoes and cut them in little pieces and kind of pretty up the top. You’ll love it!
Here’s some cool spinach facts. Catherine de Medici, who was living in the 1500’s, she married the king of France. I guess she was kind of bored, but she really loved spinach so she brought her own cooks with her and made them make spinach every night. Apparently, that’s why we call dishes that are made with spinach Florentine because she was from Florence. Isn’t that fun? I love that.
Let’s put this in the oven, 375 degrees, 35 minutes. Now, here’s our little quiche. Isn’t that beautiful? I’m going to put in another product that they have at the full circle green grocer, pickled fermented carrots. Oh, yum. They’re so good.
The spinach feta quiche.