Spinach Feta Quiche with Roasted Tomatoes

In this episode of Cooking Outside The Box, Cynthia Lair shows us how to make a spinach feta quiche with roasted tomatoes. Watch the video below, and print a copy of the recipe. Enjoy!

Spinach Feta Quiche with Roasted Tomatoes

Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 8 Slices

Ingredients

Crust:
½ cup whole wheat pastry flour
½ cup unbleached white flour
½ teaspoon sea salt
4 tablespoons cold, unsalted butter
2 tablespoons coconut oil
2+ tablespoons ice cold water
Filling:
1 ½ cups half and half or milk
4 eggs
½ teaspoon sea salt
2 cups baby spinach leaves
1 cup crumbled feta cheese
3 roasted tomato halves, cut into thin slices

Instructions

To make the crust, put flour and salt in a large mixing bowl. Cut fat into flour with a pastry cutter or two knives until crumbly resembling wet sand. Slowly dribble water into flour, blending with a fork until it begins to clump together into a ball. Alternately fat can be incorporated into flour and salt with a few pulses in a food processor, then water added slowly while pulsing to make dough.

Gather dough into a ball; it should be moist and pliable. Roll out into a crust on a floured surface or a piece of wax paper. Transfer to an 8- or 9-inch pie pan. Trim edges.

Scald the half and half or milk to hasten baking time. Let it cool then whisk it with eggs and salt in a large bowl. Sprinkle spinach and feta in the bottom of the crust and pour egg mixture over the top. Decorate the top with tomato slices in a pleasing arrangement. Bake 35 to 40 minutes until the top is golden. Inset a knife for doneness. It should come out clean. Let pie cool slightly before serving.

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)