So remember the gorgeous gold + green quiche I made a few months ago? I one-upped myself. I didn’t mean to… but after falling head over feet with my clean-out-the-fridge pesto I couldn’t help but dedicate a flaky, fluffy quiche to it. So now this blog officially has 6 quiche recipes. Or maybe it’s 7? Who freaking knows anymore. Hopefully you love them as much as I do because, darlings, this one is goooooood!
Oh and stop freaking out over the asparagus pesto thing. It’s delightful. If you’re chicken you can simply use regular pesto. I won’t tell. I will probably put a sign on your back when you aren’t looking though.
I kid, I kid. But seriously, the pesto. Do it.
Spinach and Feta Quiche with Asparagus Pesto Swirl
25 minPrep Time
30 minCook Time
55 minTotal Time
- 4 large eggs
- a few heaping spoonfuls of asparagus or regular pesto
- one 9 oz pkg of frozen chopped spinach [or fresh sauteed spinach]
- 1/4-1/2 an onion [approx 1 cup chopped]
- 2/3 cup half and half or light/heavy cream
- 1/3 cup crumbled feta cheese
- salt and pepper, to taste
- splash some extra color onto this dish by topping it with fresh tomatoes!
- uber easy crust:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/4 cup ice cold water
- Gluten-free? Make a potato crust instead! Simply grab a cheese grater and coarsely shred one or two raw baking potatoes. Leave the skin on for extra vitamins! Next, use a handful of paper towels to press out any extra moisture from the potatoes and add 1/2 teaspoon of salt to season. Mix thoroughly and press into a oil-spritzed pie dish to make a crust. Viola!
- Preheat oven to 350 degrees F.
- First make your asparagus pesto. It's super easy and can be whipped up in minutes! [click here for instructions + recipe] or grab your favorite pesto, both will be fabulous!
- To make the crust, first mix the flour and salt with fork. In a separate bowl, beat the oil and water with a whisk or fork to thicken.
- Pour into flour and mix gently with a fork. [just til mixed, don't overwork it]
- Divide dough into 4 equal parts and press each flat on a solid surface. You'll want to press the dough super thin so it comes out flaky and magical.
- Then press each doughy disc into 4 mini tart pans and season each with a little freshly ground black pepper.
- Making one big quiche instead? Press the dough into a 9-10 inch pie dish.
- If you're using frozen spinach, defrost in the microwave or pop the pouch in boiling water to heat.
- Use half the spinach for the quiche and the other half for a bowl of spinach dip or cram the entire package of spinach into this quiche! The choice is yours =)
- Next saute the onion in a teeny bit of oil, adding the garlic towards the very end to prevent burning.
- Season with a little salt, pepper, and even a little garlic powder for added flavor.
- Beat the eggs until the yolks and whites are incorporated and add your half and half.
- Add a little salt and pepper to taste.
- Top the crust with minced garlic, veggies, and feta and pour in egg mixture.
- Bake at 350F for 30-35 minutes.
- About 10-15 minutes into the cooking process, swirl in your pesto to the semi-solidified quiche. If you rather bake and forget about it, plop it in before baking!
- Crumble a little feta on top and serve. If you're feeling feisty, sprinkle with red pepper flakes for an early morning pick-me-up... aka a kick in the tastebuds!
- Store leftovers in the fridge and reheat via toaster oven or conventional oven at 350 for 15-20 minutes, They also microwave fabulously if needed. And freezer friendly? Of freaking course! Now get your butt in the kitchen!
so… how was it? Healthy [because duh – veggies!] and decadent [hellooo pesto!] and oh-so-good. I could go on forever, but I really just want you to go ahead and make this. So get your butt in the kitchen!
Ooh! and if you’re craving more yummy quiche options, click away!
I’m kind of a slut for quiche…