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
- 4 large eggs
- a few heaping spoonfuls of asparagus or regular pesto
- one 9 oz pkg of frozen chopped spinach [or fresh sauteed spinach]
- ¼-1/2 an onion [approx 1 cup chopped]
- ⅔ cup half and half or light/heavy cream
- ⅓ 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
- ½ teaspoon salt
- ¼ cup olive oil
- ¼ 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 ½ 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!
I’m kind of a slut for quiche…