Cheesy Spinach & Potato Quiche: A Flavorful Fusion!

 

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tbsp ice water

 

For the Filling:

• 2 medium potatoes, diced small
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded Swiss cheese
• 1/2 cup crumbled feta cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and black pepper to taste
• 2 tbsp olive oil

Equipment

• 9-inch pie dish
• Rolling pin
• Large skillet
• Mixing bowls
• Whisk
• Grater

Instructions

Prepare the Crust:

1. In a large bowl, mix flour and salt.
2. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until the dough comes together.
4. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.

Prepare the Filling:

1. Heat olive oil in a large skillet over medium heat.
2. Sauté diced potatoes until golden and slightly crisp, about 8-10 minutes.
3. Add minced garlic and cook for 1 minute.
4. Add spinach and cook until wilted, about 2-3 minutes.
5. Remove from heat and let cool slightly.

Assemble the Quiche:

1. Preheat oven to 375°F (190°C).
2. Roll out the chilled dough and transfer to a 9-inch pie dish, crimping the edges.
3. In a large bowl, whisk together eggs, cream, milk, thyme, salt, and pepper.
4. Spread potato and spinach mixture evenly in the crust.
5. Sprinkle Swiss and feta cheese over the vegetables.
6. Pour the egg mixture over the filling.

Bake:

1. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
2. Let cool for 10-15 minutes before slicing.

Serving Suggestions

• Serve warm or at room temperature
• Pairs well with a light green salad
• Great for breakfast, brunch, or a light dinner

Storage

• Refrigerate leftovers in an airtight container
• Best consumed within 3-4 days
• Can be reheated in the oven at 350°F for 10-15 minutes

Nutritional Notes

• Vegetarian-friendly
• Rich in calcium and protein
• Moderate preparation difficulty
• Serves 6-8 people

Pro Tips

• Ensure butter is very cold for a flaky crust
• Let the quiche rest before serving to set properly
• Can substitute milk with half-and-half for a richer texture