Tender artichoke hearts, wilted spinach, and tangy feta are layered into a silky custard enriched with Parmesan. This quiche is savory, satisfying, and elegant enough for entertaining, yet simple enough for everyday cooking
INGREDIENTS:
Crust
1 (9-inch) unbaked pie crust (homemade or high-quality store-bought)
Filling
1 tablespoon olive oil
1 small yellow onion, finely diced (about 1 cup)
2 cloves garlic, minced
1 cup cooked spinach, very well drained and roughly chopped
1 cup canned or jarred artichoke hearts, drained and chopped
3 large eggs
1 cup heavy cream
1/2 cup whole milk
1/2 cup freshly grated Parmesan cheese
3/4 cup crumbled feta cheese
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg (optional)
METHOD:
Preheat the oven to 375°F. Fit the pie crust into a 9-inch pie plate or quiche pan, crimp the edges, and refrigerate while preparing the filling.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 5 minutes, until soft and translucent. Add the garlic and cook for 1 minute more. Remove from heat and allow to cool slightly.
In a large bowl, whisk together the eggs, heavy cream, and milk until smooth. Stir in the Parmesan cheese, salt, pepper, and nutmeg.
Spread the spinach and artichokes evenly over the bottom of the chilled crust. Scatter the cooked onion mixture over the vegetables, then sprinkle with the feta cheese. Slowly pour the egg mixture over the filling, allowing it to settle evenly.
Place the quiche on a baking sheet and bake for 35 to 45 minutes, until the center is just set and the top is lightly golden.
Allow the quiche to rest for at least 15 minutes before slicing. Serve warm or at room temperature.
SERVING SUGGESTIONS:
- For a richer texture, replace the milk with additional cream or crème fraîche.
- Pair with a simple green salad dressed with lemon juice and olive oil.
- Leftovers keep well, covered and refrigerated, for up to 3 days.
