Traditional Beef Wellington recipe

Last weekend, brunch at our place was calling for something special, something that felt both elegant and comforting. My mind immediately went to quiche, but I wanted a vibrant, vegetarian version packed with flavor and goodness. Enter: the Vegetarian Quiche with Spinach and Feta. And let me tell you, it was a brunch sensation! From the flaky, golden crust to the creamy, savory filling bursting with spinach and tangy feta, every bite was pure delight. The aroma wafting from the oven was irresistible, and the final product was as beautiful as it was delicious. My guests raved about it, even those who are typically meat-lovers, proclaiming it the best quiche they’d ever had! It was surprisingly easy to put together, making it perfect for both relaxed weekend brunches and slightly more formal gatherings. If you’re searching for a vegetarian showstopper that’s sure to impress, look no further. This Vegetarian Quiche with Spinach and Feta is about to become your new go-to for any occasion!

Ingredients You’ll Need for Your Delectable Vegetarian Quiche with Spinach and Feta

Creating a truly exceptional Vegetarian Quiche with Spinach and Feta starts with gathering high-quality, flavorful ingredients. This recipe balances the richness of the quiche with the freshness of spinach and the tang of feta, resulting in a harmonious and satisfying dish. Here is a detailed list of everything you’ll need to make this quiche a culinary success:

For the Quiche Crust (Choose One Option):

• Option 1: Store-Bought Pie Crust (9-inch): For ultimate convenience, a refrigerated, store-bought pie crust (9-inch) is a fantastic option. Opt for a good quality, all-butter crust if possible for the best flavor and flakiness. You will need one single crust.
• Option 2: Homemade Pie Crust (Recipe Below): For those who love to bake from scratch, a homemade pie crust elevates the quiche to another level. Here are the ingredients for a classic homemade pie crust:
  • 1 ¼ cups All-Purpose Flour
  • ½ teaspoon Salt
  • ½ cup (1 stick) Cold Unsalted Butter, cut into small cubes
  • ¼ cup Ice Water, or more as needed

For the Quiche Filling:

• 1 tablespoon Olive Oil: Extra virgin olive oil is recommended for its flavor and health benefits. You’ll use this for sautéing the vegetables.
• 1 small Onion: Yellow or white onion works well. Diced finely, it adds a subtle sweetness and aromatic base to the filling.
• 2 cloves Garlic: Fresh garlic is essential for that pungent, aromatic flavor. Mince them finely for even distribution.
• 10 ounces Fresh Spinach: Baby spinach is convenient and requires minimal prep. Regular spinach works too – just be sure to wash it thoroughly, remove tough stems, and chop it roughly.
• 4 large Eggs: Large eggs are essential for binding the quiche filling and creating that creamy, custard-like texture.
• 1 cup Heavy Cream: Heavy cream is key for a rich and decadent quiche filling. For a slightly lighter option, you can use half-and-half, but the texture will be less rich.
• ½ cup Milk: Whole milk is preferred for its richness, but 2% milk can also be used. Milk adds moisture and helps to thin the custard to the right consistency.
• 4 ounces Feta Cheese: Use a block of feta and crumble it yourself for the best flavor and texture. Pre-crumbled feta can sometimes be drier and less flavorful. Opt for feta packed in brine for a saltier, more authentic taste.
• ½ cup Shredded Gruyere Cheese (or Swiss Cheese): Gruyere cheese adds a nutty, slightly sweet, and complex flavor that complements spinach and feta beautifully. Swiss cheese is a good, more readily available substitute.
• Salt and Black Pepper: Kosher salt or sea salt and freshly ground black pepper are crucial for seasoning. Adjust amounts to your taste, remembering that feta is already salty.
• Pinch of Nutmeg (optional): A tiny pinch of nutmeg can add a warm, subtle spice note that enhances the flavors of spinach, cheese, and egg.

Equipment:

• 9-inch Pie Dish: A standard 9-inch pie dish is perfect for this quiche. Glass, ceramic, or metal pie dishes will all work.
• Large Skillet or Pan: For sautéing the vegetables for the filling.
• Large Bowl: For mixing the quiche filling ingredients.
• Whisk: For whisking the eggs and combining the filling ingredients.
• Cutting Board and Knife: For preparing vegetables and herbs.
• Garlic Press or Mincing Knife: For garlic.
• Cheese Grater: For grating Gruyere or Swiss cheese.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rolling Pin (if making homemade crust): For rolling out the pie crust dough.
• Plastic Wrap (if making homemade crust): For chilling the dough.
• Pie Weights or Dried Beans (for blind baking if desired): For preventing crust shrinkage during pre-baking.

Step-by-Step Instructions: Creating Your Perfect Vegetarian Quiche

Follow these detailed instructions to create your delicious and impressive Vegetarian Quiche with Spinach and Feta. Each step is designed to guide you through the process, ensuring a flaky crust, creamy filling, and perfectly balanced flavors.

Step 1: Prepare the Pie Crust (If Making Homemade)

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Incorporate Cold Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut or rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to keep the butter cold.
3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently after each addition until the dough just comes together. Be careful not to overmix. You want just enough water to hydrate the flour and bind the dough.
4. Form Dough Disc: Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1-inch thick. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours, to allow the gluten to relax and the butter to firm up. Chilling is crucial for a flaky crust.

Step 2: Prepare the Vegetable Filling

1. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
2. Wilt the Spinach: Add the fresh spinach to the skillet in batches. It will seem like a lot, but it wilts down significantly. Cook, stirring frequently, until the spinach is completely wilted and tender. This should take about 3-5 minutes.
3. Drain Excess Moisture: Once the spinach is wilted, remove the pan from the heat. Place the spinach mixture in a colander or sieve and press out as much excess liquid as possible. This is crucial to prevent a watery quiche filling. You can use the back of a spoon or your hands (once cooled slightly) to press out the liquid. Set the spinach mixture aside to cool slightly.

Step 3: Prepare the Quiche Filling Custard

1. Whisk Eggs: In a large bowl, whisk together the eggs until they are lightly beaten and yolks and whites are fully combined.
2. Add Cream and Milk: Whisk in the heavy cream and milk until the mixture is smooth and evenly combined.
3. Stir in Cheeses and Spices: Stir in the crumbled feta cheese, shredded Gruyere (or Swiss) cheese, salt, black pepper, and a pinch of nutmeg (if using). Mix gently to combine.
4. Add Spinach Mixture: Gently fold in the sautéed spinach mixture into the custard filling, distributing it evenly.

Step 4: Assemble and Blind Bake the Crust (Optional but Recommended for a Crisper Crust)

1. Preheat Oven and Prepare Crust (if using store-bought): Preheat your oven to 375°F (190°C). If using a store-bought crust, carefully unroll it and place it in a 9-inch pie dish. Crimp the edges decoratively if desired.
2. Roll Out Homemade Crust (if making from scratch): On a lightly floured surface, roll out the chilled dough disc into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim any excess dough hanging over the edge and crimp the edges decoratively.
3. Chill Crust (Optional but Recommended): For a crisper crust, chill the prepared crust in the pie dish in the refrigerator for 15-20 minutes before blind baking.
4. Blind Bake (Optional for Crisper Crust): Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, until the crust is lightly golden brown. Blind baking helps prevent a soggy bottom crust, especially if your filling is quite moist. If you prefer a softer crust, you can skip blind baking and proceed directly to filling the unbaked crust.

Step 5: Fill and Bake the Quiche

1. Pour in Filling: Pour the prepared spinach and feta quiche filling into the prepared pie crust (pre-baked or unbaked, depending on your preference). Distribute the filling evenly in the crust.
2. Bake: Bake in the preheated oven at 375°F (190°C) for 35-45 minutes, or until the quiche is set and the center is just slightly jiggly. The crust should be golden brown, and the filling should be puffed and lightly golden on top.
3. Check for Doneness: To check if the quiche is done, gently shake the pie dish. The edges should be set, and the center should only have a slight jiggle. You can also insert a knife into the center; it should come out mostly clean.

Step 6: Rest and Serve

1. Rest Before Serving: Remove the quiche from the oven and let it rest for at least 10-15 minutes before slicing and serving. Resting allows the quiche to set up further, making it easier to slice and serve neatly.
2. Serve Warm or at Room Temperature: Vegetarian Quiche with Spinach and Feta is delicious served warm, at room temperature, or even chilled. Garnish with fresh parsley or a sprinkle of extra feta cheese if desired.

Nutritional Information at a Glance

Please note that nutritional information is an estimate and can vary based on specific ingredients used, crust type, portion sizes, and brands. This is a general guideline for a serving of Vegetarian Quiche with Spinach and Feta.

• Servings: Approximately 6-8 servings (depending on slice size)
• Calories per Serving (Estimated): 400-600 calories (This is a broad estimate. Calorie count will depend heavily on crust type, cheese amounts, cream vs. half-and-half, and portion size.)

Approximate Macronutrient Breakdown (per serving, estimated):

• Protein: 15-20 grams
• Fat: 30-45 grams (varies significantly with crust and dairy choices)
• Carbohydrates: 15-25 grams (primarily from crust and vegetables)

Vitamins and Minerals (Vegetarian Quiche is a good source of):

• Vitamin A (from eggs, cheese, and spinach)
• Vitamin K (from spinach)
• Calcium (from cheese and dairy)
• Iron (from spinach and eggs)
• Riboflavin (Vitamin B2) (from eggs and dairy)
• Vitamin B12 (from eggs and dairy)

Important Note: For more precise nutritional information, use a nutrition calculator app or website and input the specific brands and quantities of ingredients you use, especially if you are concerned about fat content or calories. Using a homemade whole wheat crust and part-skim cheeses can help reduce fat and increase fiber.

Preparation Time: Plan Your Quiche Creation

While making quiche involves a few steps, it’s a manageable recipe that can be broken down, and many components can be prepared in advance. Here’s a breakdown of the preparation and cooking times for your Vegetarian Quiche with Spinach and Feta:

• Prep Time (if using store-bought crust): 20-30 minutes (This includes sautéing vegetables, making quiche filling)
• Prep Time (if making homemade crust): 45-60 minutes (This includes making crust dough, chilling, sautéing vegetables, making quiche filling)
• Chill Time (homemade crust): 1-2 hours (recommended for best crust texture)
• Bake Time (blind baking, optional): 20-25 minutes (if blind baking crust)
• Bake Time (quiche filling): 35-45 minutes
• Resting Time: 10-15 minutes
• Total Time (Approximate, with store-bought crust): 1 hour 5 minutes – 1 hour 30 minutes
• Total Time (Approximate, with homemade crust): 2 hours 40 minutes – 3 hours 45 minutes (including chilling time)

Tips for Time Management:

• Use Store-Bought Crust: Using a store-bought pie crust dramatically reduces prep time, making this a quicker recipe for weeknight dinners or brunch.
• Prepare Filling Ahead: You can sauté the vegetables and prepare the quiche filling custard a day in advance. Store them separately in the refrigerator. Assemble and bake the quiche on the day you plan to serve it.
• Make Crust Ahead: If making homemade crust, you can make the dough up to 2 days in advance and store it, wrapped, in the refrigerator. You can also freeze pie crust dough for longer storage.
• Blind Bake Crust Ahead: If you choose to blind bake the crust, you can do this a day ahead and store the baked crust at room temperature, ready to be filled and baked.
• Utilize Resting Time: While the quiche is resting, you can prepare a side salad or set the table.

How to Serve Your Vegetarian Quiche: Brunch, Lunch, or Dinner Delights

Vegetarian Quiche with Spinach and Feta is incredibly versatile and can be enjoyed for brunch, lunch, or dinner. Here are some serving suggestions to create a complete and delightful meal:

Brunch Pairings:

• Fresh Fruit Salad: A bright and refreshing fruit salad with seasonal fruits like berries, melon, and grapes.
• Yogurt Parfaits: Layered yogurt parfaits with granola, berries, and honey or maple syrup.
• Pastries or Muffins: Croissants, scones, muffins, or other breakfast pastries for a more indulgent brunch spread.
• Side of Bacon or Sausage (for non-vegetarian guests): If serving a mixed crowd, offer a side of bacon or sausage for meat-eaters.
• Coffee, Tea, or Mimosas: Classic brunch beverages like coffee, tea, orange juice, or mimosas.

Lunch Pairings:

• Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing.
• Tomato Soup: A classic pairing, tomato soup complements the richness of the quiche.
• Cucumber Salad: A cool and crisp cucumber salad with dill and yogurt dressing.
• Bread and Butter: Crusty bread or rolls and butter for a simple and satisfying lunch.
• Iced Tea or Lemonade: Refreshing beverages like iced tea or lemonade.

Dinner Pairings:

• Roasted Asparagus: Roasted asparagus with lemon and Parmesan cheese.
• Steamed Broccoli: Steamed broccoli with a drizzle of olive oil and lemon juice.
• Mixed Green Salad with Balsamic Vinaigrette: A heartier salad with mixed greens, roasted vegetables, and a balsamic vinaigrette.
• Garlic Bread: Garlic bread or baguette slices for a more substantial dinner.
• Light White Wine or Rosé Wine: A crisp white wine like Sauvignon Blanc or a dry rosé wine pairs well with quiche.

Garnishes to Enhance Presentation:

• Fresh Parsley or Chives, chopped: Sprinkle chopped fresh parsley or chives over the quiche for a pop of color and freshness.
• Extra Crumbled Feta Cheese: A sprinkle of extra crumbled feta cheese on top.
• Lemon Wedges: Serve with lemon wedges for those who like a squeeze of lemon juice.
• Red Pepper Flakes (optional): For a touch of heat, offer red pepper flakes on the side.

Additional Tips for Quiche Perfection

To elevate your Vegetarian Quiche with Spinach and Feta from good to outstanding, keep these five essential tips in mind:

1. Don’t Overfill the Crust: Be careful not to overfill the pie crust with the quiche filling. Leave about ½ inch of space from the top edge of the crust to prevent the filling from overflowing during baking. Overfilling can lead to a messy oven and unevenly cooked quiche.
2. Squeeze Spinach Thoroughly: As emphasized earlier, removing excess moisture from the wilted spinach is crucial. Press the spinach mixture firmly in a colander or sieve to extract as much water as possible. This step is vital to prevent a watery and soggy quiche filling.
3. Use Quality Cheese: The flavor of your quiche will be significantly enhanced by using high-quality cheeses. Opt for a good block of feta cheese and crumble it yourself, and choose a flavorful Gruyere or Swiss cheese. Pre-shredded cheeses often contain cellulose and don’t melt as smoothly.
4. Bake Until Just Set: Overbaking quiche can result in a dry and rubbery texture. Bake the quiche until the filling is just set and the center has a slight jiggle. It will continue to set as it cools. Overbaked quiche will crack and be less tender.
5. Let it Rest Before Slicing: Resting the quiche for 10-15 minutes after baking is crucial. This allows the custard to set up completely, making it easier to slice and serve neat, clean slices. It also prevents the filling from being too runny and ensures a more enjoyable texture.

Frequently Asked Questions (FAQ) About Vegetarian Quiche

Here are five common questions and answers to help you confidently make and customize your Vegetarian Quiche with Spinach and Feta:

Q1: Can I make this quiche crustless?
A: Yes, you can make a crustless version of this quiche. Simply grease a 9-inch pie dish or oven-safe skillet and pour the quiche filling directly into the dish. Bake as directed, but start checking for doneness a bit earlier, as crustless quiche may cook slightly faster. Crustless quiche is a great gluten-free option and reduces the carbohydrate content.

Q2: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach if fresh spinach is not available. Use a 10-ounce package of frozen spinach, thawed completely. It is even more important to squeeze frozen spinach very dry, as it tends to retain more water than fresh spinach. Thaw the spinach, place it in a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible before sautéing and adding it to the quiche filling.

Q3: Can I substitute other vegetables for spinach?
A: Absolutely! Quiche is very versatile, and you can easily substitute or add other vegetables. Good alternatives or additions include:
* Mushrooms (sautéed): Sautéed mushrooms add an earthy and savory flavor.
* Roasted Red Peppers: Roasted red peppers provide sweetness and smokiness.
* Asparagus (blanched or roasted): Asparagus adds a spring-like flavor and tender texture.
* Broccoli (blanched): Blanched broccoli florets add a mild, slightly bitter note.
* Sun-dried Tomatoes: Sun-dried tomatoes in oil, drained and chopped, add intense flavor and chewiness.
* Caramelized Onions: Caramelized onions provide sweetness and depth of flavor.
Feel free to experiment with your favorite vegetable combinations!

Q4: Can I make this quiche dairy-free or vegan?
A: Making this quiche dairy-free or vegan requires significant substitutions, but it is possible.
* Dairy-Free: Use a dairy-free pie crust (many store-bought options are available). Substitute the heavy cream and milk with full-fat coconut milk or cashew cream. Use a dairy-free shredded cheese alternative for Gruyere and omit the feta or use a vegan feta alternative if you can find one.
* Vegan: In addition to the dairy-free substitutions, you will need to replace the eggs. Vegan egg substitutes like silken tofu (blended until smooth) or commercial vegan egg replacers can be used. The texture of vegan quiche will be slightly different from traditional quiche, but it can still be delicious.

Q5: How long does vegetarian quiche last in the refrigerator?
A: Properly stored in the refrigerator, vegetarian quiche will last for 3-4 days. Let the quiche cool completely before covering it tightly with plastic wrap or foil and refrigerating. Reheat gently in the oven or microwave until heated through. Quiche is a great make-ahead dish for brunches or lunches.

Conclusion: Your Perfect Vegetarian Quiche Awaits!

This Vegetarian Quiche with Spinach and Feta is a recipe that promises to become a beloved staple in your kitchen. It’s a dish that effortlessly balances elegance and comfort, making it ideal for everything from casual weekend brunches to more special occasions. The combination of flaky crust, creamy custard filling, vibrant spinach, and tangy feta cheese is simply irresistible. Whether you choose to use a store-bought crust for convenience or create your own from scratch for a truly homemade touch, this quiche is guaranteed to impress your family and guests. So, gather your ingredients, follow the step-by-step guide, and prepare to enjoy a slice of quiche perfection! Happy baking and bon appétit!

Print