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Ingredients
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Crust
Filling
Finish / Optional
Method
Crust
Make dough
In a medium bowl, whisk together 1.25 cups flour and 0.25 tsp salt. Add 0.5 cup cold cubed butter and use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with some pea-size pieces remaining.
Sprinkle 2 tbs ice water over the flour-butter mixture, tossing gently with a fork until dough just comes together. Add up to 1 more tablespoon water only if necessary.
Gather dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes while you prepare the filling.
Blind bake crust
Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle and fit into a 9-inch (23 cm) pie/quiche pan, pressing to sides and trimming excess. Chill 10 minutes in fridge. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 5–7 more minutes until edges are lightly golden. Reduce oven to 350°F (175°C).
Filling
Cook spinach
Heat 1 tbs olive oil in a large skillet over medium heat. Add 1 small chopped shallot and sauté 2–3 minutes until soft. Add 1 clove minced garlic and cook 30 seconds until fragrant. Add 8 oz fresh spinach in batches, stirring until wilted (about 3–4 minutes total). Remove from heat and transfer spinach to a fine-mesh sieve or colander; press or squeeze out excess moisture and roughly chop. Return any accumulated liquid to the pan if desired for flavor, but discard excess water.
Prepare custard
In a mixing bowl, whisk together 4 large eggs, 0.5 cup half-and-half, and 3 tbs whole milk until smooth. Stir in 0.125 tsp grated nutmeg, 0.5 tsp salt, and 0.5 tsp black pepper. Mix in 2 tbs chopped parsley and 1 tbs chopped dill.
Assemble
Crumble 6 oz feta and sprinkle about two-thirds of it evenly over the prebaked crust. Spread the squeezed and chopped spinach evenly over the feta. Pour the egg-cream mixture over the spinach to fill the crust. Sprinkle remaining feta evenly on top and, if using, 2 tbs grated Parmesan and 0.25 tsp red pepper flakes for a touch of heat.
Bake
Bake at 350°F (175°C) for 30–35 minutes, or until the custard is set around the edges and still slightly jiggly in the center (it will continue to set as it rests). If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Remove quiche from oven and let rest on a wire rack for 10–15 minutes before slicing. This helps the custard finish setting and makes slicing cleaner.