Spinach and Feta Quiche

Instructions

1. Step 1

   Mix the flour with ⅝ tsp (3 gr) of the salt. Cut in the cold butter until the mixture resembles coarse crumbs with a few pea-sized pieces.

   Ingredients used: 190.0 gr All-Purpose Flour, 115.0 gr Butter, 3.0 gr Fine Salt

   Cookware: mixing bowl

2. Step 2

   Add the cold water and mix just until the dough holds together when pressed. Shape it into a disk.

   Ingredients used: 45.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Cover the dough and refrigerate until firm.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

4. Step 4

   Roll the chilled dough into a circle about 30 cm wide. Fit it into the pie dish, trim the edge, and prick the base lightly with a fork.

   Cookware: pie dish, rolling pin

5. Step 5

   Heat the oven to 190°C. Line the crust with parchment paper, fill it with pie weights, and bake until the edge begins to color.

   Timer: 15 min (fixed)

   Cookware: parchment paper, pie dish, pie weights

6. Step 6

   Carefully remove the parchment and pie weights. Bake the uncovered crust until the base looks dry and lightly golden, then place it on a wire rack.

   Timer: 7 min (fixed)

   Cookware: parchment paper, pie dish, pie weights, wire rack

7. Step 7

   Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 120.0 gr Onion

   Cookware: skillet

8. Step 8

   Add the spinach and cook over medium heat until wilted and the released liquid has evaporated. Remove from the heat and let it cool slightly.

   Timer: 4 min (fixed)

   Ingredients used: 300.0 gr Spinach

   Cookware: skillet

9. Step 9

   Whisk the eggs, cream, remaining ⅜ tsp (2 gr) salt, black pepper, and nutmeg until evenly combined.

   Ingredients used: 4.0 piece Egg, 2.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 240.0 ml Heavy Cream

   Cookware: mixing bowl, whisk

10. Step 10

    Spread the cooked spinach mixture over the crust and scatter the feta on top. Pour in the egg mixture and distribute the filling evenly.

    Ingredients used: 150.0 gr Feta Cheese

    Cookware: mixing bowl, pie dish

11. Step 11

    Bake at 190°C until the edges are set, the center has only a slight wobble, and the filling reaches at least 71°C internally.

    Timer: 38 min (fixed)

    Cookware: pie dish

12. Step 12

    Transfer the quiche to a wire rack and let it stand before slicing.

    Timer: 15 min (fixed)

    Cookware: pie dish, wire rack