Spinach, Tomato & Feta Quiche

Picture this – it’s early Sunday morning. The sun is just coming up and it’s raining outside. No one has anything to do in the morning. You’re sipping your favorite warm drink while staring out the window when you get the idea of making.a special breakfast for your family. No one is awake yet, so you enjoy the quiet slow morning while your fingers are covered in flour. The pastry comes together, it chills perfectly, the filling cooks and fills the home with comforting smells as you bake breakfast. You can almost taste the pastry and egg mixture as it’s close to finishing. As it cools, the house starts to wake up and you enjoy the morning smiles along with a taste of this freshly baked quiche. It’s the perfect start to Sunday.

This was our Sunday this past weekend. It was filled with happy smiles, and warm pie. I can’t imagine a better start to my Sunday. Can you?

This is the kid of recipe that takes lots of time, but it’s a lot of hands off time. So make this on a day when time is on your side.

We love to bake on the weekend, but I’d love to hear what your favorite thing is to bake on the weekends? Let me know in the comments below. Happy baking!

PS – the original recipe is from Sally’s Baking 101 cookbook. I’ve linked it below! It’s a fantastic recipe book – I highly recommend you get it!

Spinach, Tomato & Feta Quiche

Servings: 8-10
Time: 4 hours, 25 minutes (includes chilling/cooling time)
Difficulty: medium
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Ingredients

Pastry:

1 single crust pastry

Custard Filling:

4 large eggs
1/s cup whole milk
1/2 cup heavy cream
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1 teaspoon extra virgin olive oil
1 garlic clove, minced
3 cups fresh spinach, chopped
1 cup crumbled feta cheese
1 cup cherry tomatoes, halved

Directions

Make a Single Crust Pastry and chill the pie crust dough as directed here through step 8.
Preheat the oven to 375 degrees.
Once your pie crust is ready to use, par bake the crust: line the crust with parchment paper and fill with baking weights or dried beans. Bake for 10 minutes. Remove from oven and remove parchment paper & pie weights. Prick the bottom of the crust and return to oven without weights for 7-8 more minutes. Remove from oven and set-aside.
Reduce oven temperature to 350 degrees.
In a large bowl using a mixer with a whisk attachment, beat the eggs, milk, cream, pepper and salt on high speed until combined, about 1 minute.
Then, in a skillet, heat olive oil over medium heat. Add the garlic and cook for 1 minute. Add the spinach and cook, stirring, until it has mostly wilted, about 1 minute. Remove from heat. Fold the warm spinach, feta and tomatoes into the custard filling.
Pour the filling into the warm parbaked crust. Bake for 25 minutes (add a pie crust shield to prevent the edges from browning too quickly). Bake for an additional 20-25 minutes or until the venter is just about to set.
Let the quiche cool on a cooling rack for at least 15 minutes before slicing and serving. Enjoy!