Spinach Feta Quiche

I only use removable bottom tart pans for quiche.

The portion size is more sensible and the quiche is much less gooey.

Makes an 8.5-inch quiche, serving 8-10


  • pie dough

  • 3-4 ounces spinach

  • 2 ounces feta, crumbled

  • 1 large onion (or equivalent), caramelized

  • 1 cup milk or cream (or a combination)

  • 1 egg

  • 1 egg yolk

  • pinch salt

  • pinch nutmeg

  • Few turns of freshly ground pepper


Make pie dough according to directions. Line tart pan and blind bake.

Preheat the oven to 350.

Make the base:

Whisk together the egg, egg yolk, milk or cream, salt, pepper and nutmeg.

Caramelize the onion:

Heat 2 t olive oil in a medium skillet over medium low heat.

Cut the onion in half and then slice crosswise. Add to the skillet with a pinch of kosher salt. Cook, stirring every once in a while, for 20-30 minutes or until nicely browned.

Saute the spinach:

Heat 2 t olive oil in a medium skillet over medium high heat. Quickly saute the spinach until it wilts and deepens in color. Set aside or drain if it produces a lot of liquid.

Assemble the quiche:

Set the tart shell on a baking sheet. Add the feta to the bottom of the pre-baked tart shell. Top with the caramelized onion and spinach. Slowly pour the base over the spinach. You may not need to use all of the base, so pour slowly and do not overfill.

Bake at 350 for about 25 to 30 minutes, or until nicely golden and set. Allow to cool for 20-30 minutes, then remove fluted piece of the tart pan, slice and serve.