Spinach, Feta, Kalamata Olive, Roasted Bell Pepper, Gruyere Quiche Recipe

Make pastry

In a medium bowl, whisk together 1.25 cups all-purpose flour, 1/4 tsp salt and 1/2 tsp granulated sugar. Add 1/2 cup cold unsalted butter cubes and cut in with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.

Sprinkle 3 tablespoons ice water over the flour-butter mixture, 1 tablespoon at a time, tossing with a fork until dough just comes together. Do not overwork. Gather into a disk, wrap in plastic and chill in refrigerator for at least 30 minutes (or up to 2 days).

When ready to bake, preheat oven to 375°F (190°C). Butter a 9-inch (23 cm) tart pan or quiche dish with 1 tsp butter. On a lightly floured surface roll chilled dough to a 12-inch round and transfer to pan. Press dough into the bottom and sides, trim excess and crimp edge. Refrigerate 15 minutes to prevent shrinking.

Line crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes. Remove weights and parchment and bake 8–10 minutes more until crust is set and just beginning to color. Reduce oven temperature to 350°F (175°C) for filling bake.

Wilt spinach & sauté shallot

Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add 1 tablespoon finely minced shallot and cook 30–45 seconds until fragrant. Add 6 cups fresh baby spinach and 1/4 tsp kosher salt. Cook, stirring, until spinach is wilted and bright green, about 2–3 minutes.

Transfer wilted spinach to a fine-mesh sieve and press with the back of a spoon to remove excess moisture. Optionally wrap in a clean kitchen towel and squeeze to remove additional liquid. Transfer squeezed spinach to a bowl and roughly chop if large.

Assemble vegetables and cheeses

Evenly spread the drained spinach in the pre-baked crust. Scatter 3/4 cup diced roasted red bell pepper and 1/2 cup halved Kalamata olives over the spinach. Sprinkle 1/2 cup crumbled feta and 1 cup grated Gruyère evenly across the top. Season with 1/4 tsp freshly ground black pepper. If using, sprinkle 1 tsp fresh thyme leaves and 1/4 tsp red pepper flakes.

Make custard and bake

In a medium bowl whisk together 4 large eggs, 3 tablespoons whole milk, 1 cup heavy cream, 1 teaspoon Dijon mustard and 1/2 teaspoon salt until fully combined and slightly frothy. Taste and adjust seasoning lightly if needed.

Place the filled crust on a baking sheet and slowly pour the custard over the assembled filling, filling to just below the rim. Gently tap the pan on the counter to release air bubbles and help custard settle.

Bake at 350°F (175°C) until custard is set but still slightly wobbly in the center, about 30–38 minutes. Rotate the pan halfway through baking for even color. If 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 15–20 minutes (this finishing time completes the cook and makes slicing neater).

Run a thin knife around the edge and release the quiche from the tart pan. Transfer to a serving plate or slice in the pan. Serve warm or at room temperature. Garnish with additional thyme leaves if desired.

Quiche keeps well covered in the refrigerator for up to 3 days. Reheat slices at 325°F (160°C) for 10–12 minutes or until warmed through.