Spinach Artichoke Quiche with Feta and Sundried Tomato

Spinach Artichoke Quiche with Feta and Sundried Tomato

This spinach artichoke quiche with feta and sundried tomato is quiche for people who love quiche and spinach artichoke dip!

Course Breakfast, Lunch

Cuisine American, British, Fusion, International

Keyword Artichoke, Eggs, Pie, Spinach, Tart

Prep Time 40

Cook Time 55

Total Time 1 35

Servings

Calories 348kcal

Equipment

pie pan around 31cm / 12 inch with a 1.8 liter / 0.47 gallon capacity

Ingredients

pie dough

200 grams flour about 1.6 cups
125 grams cold unsalted butter about half a cup
1 egg
0.5 teaspoon salt

quiche filling

8 eggs
1 cup heavy cream 250ml
1 cup feta cheese crumbled
0.75 cup frozen spinach squeezed well to drain excess water
0.75 cup marinated artichoke hearts drained and rough chopped
0.5 cup sundried tomatoes drained and finely diced, reserve a few teaspoons of the oil
0.5 cup yellow onion finely diced
1.5 teasoons salt
1.5 teaspoons black pepper
2 teaspoons dried oregano
1 teaspoon dried thyme

extras

0.5 tablespoon butter for greasing pan
0.5 tablespoon flour for sprinkling on pan
1 tablespoon egg for egg wash

US Customary - Metric

Instructions

Preheat oven to 185 C / 365 F.
Optional flavor enhancer: Use a few teaspoons of oil from the sundried tomatoes to gently sauté the diced onion until golden. Then set aside and allow to cool.

pie dough

Add the flour butter and salt to the bowl of a food processor. Pulse until a sandy mixture forms (30-40 seconds). Add the egg and pulse just until the mixture clumps together and stop immediately (about 30 seconds more).
Sprinkle your work surface with flour and use your pie pan as a guide - trace its outline into the flour about 5 cm / 2 inches wider than the pie pan.
Prepare your pie pan or quiche pan by rubbing with butter then sprinkling with flour.
Roll out the dough to the traced outline, then place it in the prepared pan.

quiche filling

Crack the eggs into a bowl and whisk them up until even.
Add the diced onion and the rest of the quiche ingredients to the bowl (you can reserve some of the feta and tomato to garnish the top if you like).
Mix everything well and then pour into the pie, top with any reserved feta / sundried tomato.
Apply eggwash along any exposed pie dough, and then bake in preheated oven for 55 minutes or until evenly golden and cooked through (insert a toothpick in the center to check doneness).

Notes

If the top if browning too much, gently tent the top with aluminum foil being careful not to press it into the center of the quiche where the egg may not be cooked and could stick to the foil.

Nutrition