Spinach, feta, and optional bacon quiche
Einheiten
Portionen
Zutaten
Teig
- 300 g Mürbeteig, gekühlt, aufgetaut falls gefroren gerundet
Teig, selbst gemacht
- 190 g Weizenmehl Type 405 gerundet
- 3 g feines Salz gerundet
- 115 g kalte ungesalzene Butter, gewürfelt gerundet
- 45 ml Eiswasser gerundet
Füllung
- 300 g tiefgekühlter gehackter Spinat, aufgetaut und gut ausgedrückt gerundet
- 100 g Speck, gewürfelt (optional) gerundet
- 4 Frühlingszwiebeln, in feine Ringe geschnitten gerundet
- 120 g Feta, zerbröselt gerundet
Eiguss
- 4 Eier, Größe L gerundet
- 150 ml Vollmilch gerundet
- 150 ml Schlagsahne gerundet
- 1 g feines Salz gerundet
- 0.5 g schwarzer Pfeffer gerundet
- nach Geschmack gemahlene Muskatnuss, eine Prise gerundet
Zubereitung
Method
- If making the crust, mix the flour and salt. Cut in the cold butter until pieces range from sandy crumbs to small peas. Toss in 45 ml ice water, adding the rest only until the dough holds together. Form a disk, wrap, and chill for 30 minutes.
- Put the thawed spinach in a clean tea towel and squeeze very firmly over the sink. Continue until no more liquid drips out, then loosen the compacted spinach with your fingers.
- If using bacon, cook it in a skillet over medium heat until crisp. Drain it well on paper towel and discard the rendered fat. If omitting it, simply continue; the custard needs no adjustment.
- Heat the oven to 200°C. Roll the pastry into a 30 cm round and line a 23 cm pie or tart pan. Trim and crimp the edge, then chill for 15 minutes.
- Line the crust with parchment and fill with pie weights or dried beans. Bake on a lower rack for 15 minutes. Remove the parchment and weights, prick any bubbles, and bake 5 minutes more. Cool for 5 minutes, then lower the oven to 180°C.
- Whisk the eggs, milk, cream, salt, pepper, and nutmeg just until smooth.
- Spread the dry spinach, scallions, feta, and optional drained bacon evenly over the crust. Pour in the custard, stopping just below the rim if necessary.
- Bake on a rimmed tray for 35 to 42 minutes, until the edge is set and the center still wobbles gently. Shield the crust edge with foil if needed.
- Rest for at least 15 minutes before slicing.
Notes
- For fresh spinach, wilt 450 g in a dry skillet, cool it, chop it, and squeeze it just as firmly as frozen spinach.
- Feta and bacon are salty, so the custard needs only a small amount of added salt.
- The bacon adds smoky flavor but not structural volume. Omitting it produces a balanced spinach and feta quiche without a replacement.
- Refrigerate for up to 4 days. Reheat gently at 160°C.