One of the saddest things about pregnancy is that you are advised against eating soft (aka the best) cheeses unless they are cooked through. This means that, as a result of my love for soft cheese, I have been making a lot of hot dishes with my beloved feta, goat cheese, etc. Here is one example of this in action. Don't be scared or think that you cannot make a quiche. This is so easy, all it requires is a little time. Even the crust is fool-proof. On that note-I say this every time, but please do not do this recipe the injustice of serving it over a store-bought pie crust. It will save you about a half hour if you do, but you will be sacrificing all of the flavor and instead you will be eating a delicious filling surrounded by cardboard. Ok, that's all of the judgment and lecturing that you will get out of me tonight. Thank you for listening. One other word of caution: Eat this with something healthy like carrot sticks, or a light salad. This will help you to feel better about this delicious, butter-laden decadence that you are about to eat.
For the crust:
1 1/2 cups all-purpose flour
1/2 tsp salt
3-6 Tablespoons ice water
1/2 cup (1 stick) cold butter or Shortening
For the spinach and feta Filling:
2 Tbsps olive oil
3 cloves of garlic, minced
1 medium yellow onion, diced
8-12 ounces fresh chopped spinach
8 ounces feta cheese
1 cup milk
nutmeg to taste
salt and pepper to taste
2 egg yolks
To make the Crust:
-Mix the flour and the salt together in a medium bowl.
-Cut the butter into the flour and salt mixture until it resembles coarse peas -Drizzle the ice water over the top of the dough starting with 3 tablespoons and adding more as needed
-mix the dough until it starts to come together. Form the dough into a disk and refrigerate for 30 minutes
To make the filling:
-Preheat the oven to 375 degrees f.
Do this while the crust is refrigerating-It will take you about 30 minutes.
-Heat the olive oil over medium heat
-Sweat the onion and garlic in the olive oil until the onions are translucent
-Add the spinach to this mixture and continue cooking until the spinach is just cooked, not completely soggy and wilted. Remove from
-Crumble the feta into the spinach mixture and mix together. Set aside to cool. -Pull your pie dough out of the refrigerator and roll out on a lightly floured board to the size you need for your pie plate
-Place the rolled out dough in the pie plate, place the spinach mixture in the dough.
-Beat together the eggs, yolks and milk. Add a little bit of nutmeg, fresh ground pepper. Pour this mixture over the spinach/feta mix in the pie shell and mix together with your hands carefully so as not to puncture the crust.
-Flute or fold the edges of your pie crust . You can either bake this now, or chill until you need it.
-Bake for about 45-60 minutes, or until brown on top and the eggs have set up.