When I was a young cook the saying was, “Real men don’t eat quiche”. I’m not sure of the current status of quiche but for pastry lovers and people who like to put some effort into their weekend brunch this Spinach Feta Quiche is a treat. So don’t be using skim milk instead of half and half, make a real quiche and make it rich, creamy and delicious.
Recipes often refer to ‘standard’ sizes of baking dishes without giving you any more detail than that. A standard pie plate refers to a shallow 9-inch pie plate with fluted edges. A single pie crust recipe is enough to fill the bottom of a standard pie plate for a quiche, a Pumpkin Pie or a top only Pot Pie. A double pie crust recipe yields enough dough for a pie that has a top and a bottom.
Nowadays there are all kinds of beautiful ceramic baking dishes that are larger and deeper than the standard 9-inch pie plate. These dishes will work but you will need to make a few adjustments. A larger dish will require a little more pastry and possibly a longer cooking time. This in turn may require you to cover the pie edges with foil to prevent over browning.
I included a double crust recipe here so I could experiment with the extra pastry. I tried some mini quiches and they cooked in 35 minutes. The pastry was browning too much near the end so I covered the whole muffin tin with foil for the last 5 minutes. Experience is how you learn so just use the dishes you have and get baking.
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There is no end to learning about gluten free baking. These are the three tips I think are important for a successful quiche.
I love fresh ingredients but I don’t always love making another trip to the grocery store. I think an everyday cook needs some canned and frozen ingredients to make cooking easier and offer you lots of options to keep meals interesting. One of those ingredients is frozen spinach. It doesn’t even seem possible that spinach should freeze well but it does. I like both spinach and feta and I like the combination so those ingredients can often be found in my kitchen.
For quiche you just need a pie plate and a rolling pin.
Let me know in the comments below how your pastry making is going.
Flaky Pie Crust filled with vanilla cream
|DOUBLE CRUST PASTRY|
|6 Tbsp cold water|
|3 Tbsp sour cream|
|1 Tbsp rice vinegar|
|2¾ cups plus 2 Tbsp gluten free flour mix (I used my mix)|
|1 Tbsp sugar|
|½ tsp salt|
|½ tsp xanthan gum|
|1 cup butter, cut into ¼-inch pieces and frozen for 10-15 minutes|
|2 cups half-and-half|
|¼ tsp salt|
|¼ tsp pepper|
|½ cup grated Parmesan cheese|
|1 cup crumbled feta cheese|
|10 oz frozen chopped spinach, thawed and squeezed dry|
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