A bakery-worthy quiche made up of a creamy spinach and feta filling in a buttery oregano and black pepper crust baked in a springform pan for a deep-dish forkful. If you’re looking for a breakfast or brunch recipe to impress your friends and family, this is it!
Equipment
- 9-inch Springform Pan
- Parchment Paper
- Rolling Pin
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- Immersion Blender
- Spatula
- Cutting Board
- Knife
- Butter Knives
- Frying Pan
- Baking weights I use a mixture of uncooked rice and dried beans
Ingredients
CRUST:
- 2 cups flour
- ¾ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh oregano chopped or 3/4 tbsp dried
- ¾ cup unsalted butter cold and cubed
- 4 tbsp cold water
FILLING:
- 1 tbsp olive oil
- 8 oz bag fresh spinach roughly chopped
- 3-4 garlic cloves minced
- 2 tbsp cornstarch
- 1 cup milk
- 7 eggs
- ¾ cup Greek yogurt
- 1 ¼ tsp salt
- ¾ tsp black pepper
- Pinch nutmeg
- 1 tsp lemon zest
- ¾ cup shredded mozzarella
- 1 cup feta crumbled
Instructions
- Grease a 9-inch springform pan and line the bottom with parchment paper
- In a bowl, stir together your flour, salt, pepper, and oregano. Using two butter knives, held against each other with one in each hand to form an “X,” cut your butter into your dough, with the knives pulling away from each other and back in, until you have a sand-like consistency
- Add in your water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), stir together, and then compress the dough into a ball. See notes below if you have a food processor!
- Place your dough between two large pieces of parchment paper, and roll to ⅛” thickness, making sure your dough is an even thickness throughout
- Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment
- Removing one side of the parchment, carefully lay that side face down into your prepared 9-inch springform and remove the top layer of parchment
- Carefully shift the dough to ensure it lies flat within the pan and along the sides. Then fold under the overhanging dough along the rim, to form your crusts edges
- Place your pan in the fridge for 15 minutes to allow the butter in your dough to chill
- Preheat your oven to 425°F
- Once chilled, remove your springform from the fridge and prick the bottom and sides of your crust with a fork to prevent the crust from puffing when you bake. Crinkle a piece of parchment paper and lay it carefully in your pan before pouring in your baking weights. Since you are using a deep pan, you will need more baking weights than usual for this bake. Make sure you have enough weights to reach to almost the top of your crust
- Bake your chilled crust for 15 minutes, remove from the oven, and carefully remove the parchment paper and baking weights before returning to the oven to bake an additional 15 minutes, until the inside bottom of your crust is no longer wet-looking and is lightly golden. Cool completely before adding your filling
- Preheat your oven to 325°F
- Place your frying pan over medium heat, then add your olive oil and minced garlic. Stir for a minute or two until fragrant, then add in your chopped spinach and a dash of salt and pepper, stirring until wilted and most of the water has been cooked out of the spinach. Set aside to cool
- Whisk together your milk and cornstarch in a large bowl until the cornstarch is dissolved
- Add in your eggs, yogurt, salt, pepper, and a pinch of nutmeg. Use an immersion blender and blend just until combined. You just want to mix together your custard, we’re not trying to add in extra air
- Stir in your lemon zest, mozzarella, and feta before folding in your garlic spinach
- Place your cooled crust on a baking sheet and pour the filling mixture into your crust. If you notice some spots seem to have more spinach or cheese, use a spoon or knife to lightly swirl those bits to separate them, without touching the crust
- Bake for 65-75 minutes, when you tap the side of the pan, the edges will be set and the center will have a very slight wobble to it. You can stick a knife in the center, and it should come out clean
- Allow to cool for at least an hour at room temperature in the pan. If the quiche still feels hot through the pan, wait another 30 minutes and feel again. After it’s cooled, use a knife to loosen the sides of the quiche from the pan, open the springform, and place it on a serving plate
- Slice and enjoy!
Notes
*If you have a food processor, pulse together your flour, salt, pepper, and oregano before adding in your cubed cold butter. Pulse until combined and then add in your cold water and give a few more pulses. Pour into a large bowl and press the dough together with your hands to form a ball. Ever since I started using my food processor for dough making, I rarely go back to doing it manually as it saves so much time!
*If at any point when rolling your dough it seems like it’s softening, stop, make sure it’s covered with your parchment paper, and place it in the fridge for 10 minutes for the butter to firm back up
*For the blind bake, I use a mixture of uncooked rice and dried beans for my baking weights, as I feel it fits in all the nooks and crannies best. Once they cool completely after the bake, you can store them in a container and re-use them for your next bake! You can’t cook it as rice/beans after this, but you can use it on repeat for baking weights!
*Make sure your dough is no thicker than ⅛”; if it’s too thick, it will be overwhelming and likely won’t bake properly in the time allotted. Also, be sure not to roll it too thin, or it will be harder to handle and will likely burn
