Spinach & Feta Quiche Swirled with Asparagus Pesto

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!


Spinach & Feta Quiche w/ Asparagus Pesto Swirl
[makes 4-5 minis or one large quiche]

what’s in it?
4 large eggs
a few heaping spoonfuls of asparagus 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

optional add-in: splash some extra color into this dish 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

Whipping this up sans-gluten? 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!

get cooking! 

First make your asparagus pesto.  It’s super easy and can be whipped up in minutes! [click here for instructions + recipe]

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.  Preheat oven to 350F and start quiche filling.

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 S+P 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 scram!

Ooh! and if you’re craving more yummy quiche options, click away!
I’m kind of a slut for quiche…

wonton quiche cups

Comments

  1. Lindsay Lewis says

    I don’t make quiche nearly enough not do i use aspargus enough. I always just roast it and am never creative…i need to work at that

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