Breakfast

Sun Dried Tomato, Spinach, & Feta Quiche

By Carmen Collins
sun dried tomato, spinach, & feta quiche

Check out the full story: Entertaining with Eliana Bernard & Samantha Heligman!

sun dried tomato, spinach, & feta quiche sun dried tomato, spinach, & feta quiche sun dried tomato, spinach, & feta quiche sun dried tomato, spinach, & feta quiche

photography by Kristen Kilpatrick

Sun Dried Tomato, Spinach, & Feta Quiche

Serves 6-8

Sun Dried Tomato, Spinach, & Feta Quiche

By Camille Styles
Categories

For the crust


Ingredients

  • 1 cup & 2 tbsp flour
  • 1 pinch kosher salt
  • 3 tbsp firm cold butter
  • 3 tbsp lard
  • 2-5 tbsp cold milk

Instructions

  1. Put flour and salt in bowl. Using your hands, cut butter and lard into flour, working quickly so the butter doesn't melt. Rub flour and lard through fingertips until mixture is fine and fats are pea sized.
  2. Start adding the milk 1 tbsp at a time while still working the dough with your hands until the dough just comes together. The less milk you use, the flakier the crust will be. Do not overwork the dough.
  3. Once a rough lump has formed, place in the fridge while making the custard and working the fillings. When the custard and fillings are ready, pull dough from the fridge.
  4. Roll dough out gently on a floured surface and line your quiche dish. Cut away excess dough. Prick with a fork and fill.

For the custard


Ingredients

  • 1 cup whipping cream
  • 4 egg yolks
  • 1 tsp salt
  • 1 tsp cayenne
  • 1 tsp nutmeg

Instructions

Mix ingredients together in a mixing bowl.

For the filling


Ingredients

  • 1 bag baby spinach
  • 1 cup feta crumbles
  • 1/2 cup sun dried tomatoes, roughly chopped
  • 1 tbsp olive oil
  • 1 tbsp white balsamic vinegar
  • salt and pepper to taste

Instructions

  1. Sauté spinach in oil and vinegar with salt and pepper until wilted, about 5 minutes. Drain spinach in a paper towel.
  2. In a pastry lined quiche dish, spread the cheese, tomatoes, and spinach in an even layer. Pour peeped custard over the fillings.
  3. Bake at 375 degrees F for 35-45 minutes or until the custard has puffed and the pastry is golden brown. Allow to rest for 5 minutes before serving.

Comments (1)

  1. Megan Elliott (@LushtoBlush) says:

    Yummm! The flavors in this quiche sound amazing. I love that you made your own crust, too!

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