Simple Quiche

This is just one of the many variations of our go to quiche recipe. The salty feta works well with the creamy egg mixture with the spinach rounding it all out. There are so many variations of this recipe just by changing the vegetable and cheese. We've made asparagus and gruyere, broccoli and cheddar, mushroom and swiss, and tomato and goat cheese. Just stick to the standard template of 1 cup cheese and 1/2 cup milk and just add the vegetables to taste. The crust is simple and slightly lower in calories that most traditional quiche crusts because it replaces the butter with vegetable oil. 

Crust

2 cups white flour

1 teaspoon salt

1/2 cup olive or vegetable oil

1/2 cup water

Preheat oven to 350. Mix flour and salt together with a fork or just shake it around a bit. Add oil and water. Form into a ball. Spread it out around the bottom of a cake pan or quiche/tart pan. With a fork, poke a few holes in the crust and throw it in the oven for about 20 minutes (it makes the crust, thicker and crustier in the end).

Meanwhile:

Filling

4 eggs

1 lb spinach

1/2 large red onion or 1 small red onion, diced.

1 cup feta cheese

1/2 cup milk

Heat a large skillet/saute pan over high heat and coat the bottom of the pan with olive oil (a couple of swirls or about 2 tablespoons). Add the onions, lower the heat and cook until soft, about 5 minutes. Add spinach, a few pinches of salt and pepper and give it a good mix with the onion for about 2 minutes, letting the spinach wilt. Remove from heat.

In a large bowl, whisk together the 4 eggs. Add the milk and feta cheese. Add the spinach/onion mixture. Throw in a little more salt and pepper. Pour in crust. Bake for 40 minutes. Give it a wiggle to make sure it is cooked through. It shouldn't wiggle. Let it sit for 5 minutes before cutting. It'll be a rich, creamy, cheesy little slice of egg pie.