This spinach and feta quiche is swirled with pesto and sure to delight friends and family. It's fancy enough for a brunch but simple enough for breakfast! Yields 4 mini quiche or one standard quiche with 6-8 slices.
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. Place into a clean dish towel or stack of paper towels and squeeze out moisture to dry the spinach.
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!
Notes
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. Woot!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!