Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, feta & spinach quiche. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Feta & Spinach Quiche is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Feta & Spinach Quiche is something that I’ve loved my whole life.
Feta is the most well-known cheese in Greece. It is a soft, white, brined cheese that is very nutritious and is an excellent source of calcium. As part of Mediterranean cuisine, this cheese is used in all sorts.
To get started with this recipe, we must prepare a few components. You can have feta & spinach quiche using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Feta & Spinach Quiche:
- Make ready Dough
- Get 210 g flour
- Get 1 egg yolk
- Make ready 70 g unsalted butter at room temperature
- Get Pinch salt
- Prepare 1/3 teaspoon baking powder
- Get 45 ml cold water (aprox. 5 tbsp)
- Take If you don't have time to make the dough, you can use a shortcrust from the supermarket, it works well too
- Prepare Filling
- Get 250 g spinach
- Prepare Small Handful chopped Mint
- Prepare 100 g feta cheese
- Get 2 large eggs + the egg white left from the dough
- Make ready 1 medium onion chopped
- Prepare 1 garlic clove chopped
- Take Pinch pepper
- Take Pinch salt
- Get Pinch Nutmeg or mixed spices
Try our recipes for lamb chops with feta and lemon or a classic Greek salad. Traditionally, feta is made with unpasteurized milk that is heated and mixed with rennet to form Feta is a pure white, crumbly cheese with a salty, milky flavor. Consumers who dislike the salty taste may. Great on toast: Yotam Ottolenghi's smoky marinated feta.
Instructions to make Feta & Spinach Quiche:
- Cook the spinach in a saucepan until it's soft and still bright green, you will know it's ready when it reduces its size and you can see the liquid at the bottom. Set aside with the lid on.
- In a bowl, mix the flour, salt, baking powder. Add the butter and mix it well with your fingers until it looks like breadcrumbs. Add the egg yolk and the water. Knead the dough until the ingredients are integrated. Leave it to rest for 10 minutes, wrapped in cling film in the fridge.
- In another bowl, break the feta into small pieces, I like to crumble it with my hands if the feta is not too soft. Add the spinach, drained and slightly cut into smaller bits. Season with salt and pepper, add the onions, the garlic, the mint, and the nutmeg, or mixed spices if you like more seasoning. Set aside.
- Stretch the dough on a sheet of baking paper, approximately 5 mm thin and enough to cover the edges of the tin.
- Put the tin (25 cm round tin) upside down in the middle of the dough, place one hand under the paper (between the surface and the dough), the other hand on the tin, lift altogether and flip. With the dough facing up, shape it inside the tin and make sure the baking paper is not trapped in a fold. Remove the paper carefully.
- Once all the edges are done, add the eggs, the egg white and, mix the filling once more, to bring all the ingredients together again, then pour it in.
- Place it in the oven at 200 degrees (fan) for 30 minutes or until you see the edges golden and the also the top. Enjoy!
Photograph: Louise Hagger/The 'Everything's better with feta' is often said in jest (and with an East End twang to make it rhyme nicely). Back to this spicy feta dip, though. I got excited and impulsively ordered it simply because it included the word "spicy", which Turns out that Greek spicy feta dip — or tirokafteri — is the dip of my dreams. True, Feta is traditionally made in Greece and is often found paired with spinach, olives, tomatoes, or I top them with feta cheese instead of cheddar or jack. The feta goes great with the salsa, eggs.
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