What a difference a spice makes: Feta, Spinach and Onion Quiche with Nutmeg
Yes, I'm amazed what a difference a spice makes. Of course I knew that dusting some cinnamon on my apple pie or cumin on my carrot mash makes a huge difference. Yet it still took me by surprise when I took the usual ingredients - spinach and feta cheese and a good puff pastry (as I often do for my spanakopita) - but instead of dried Greek oregano used some freshly grated nutmeg, and got something utterly, totally different. Yes, still a delicious feta and spinach pie, but with a very distinct and different character. I made this just days after the Cheesy Feta & Spinach Pie, and not once did I think that one is too similar to the other..
Go on, try it yourself!
Feta, Spinach and Onion Quiche with Nutmeg
(Feta-spinatipirukas muskaadiga)
Serves 8
Adapted from a recipe on the Finnish Pirkka site
300 grams puff pastry*
150 grams spinach, leaves only
200 grams finely chopped onions
2 Tbsp oil
200 grams feta cheese, cubed
200 ml single cream
3 medium eggs
a pinch of salt
0.25 tsp coarsely ground black pepper
a quarter of a nutmeg, freshly grated (or a very, very generous pinch)
Roll puff pastry into 4-5 mm thickness and line a pie dish with it (you can use a round, 23 cm pie dish, or a square dish). Put aside.
Wash the spinach, do not shake too dry, put onto a hot frying pan and heat, until spinach has wilted. Refresh quickly under cold running water, then drain thoroughly and chop spinach roughly.
Heat the oil on a heavy frying pan and saute onions on a gentle heat until softened. Do not brown!
Spread spinach on the puff pastry, then scatter fried onions and feta cubes on top.
Whisk eggs with single cream, season with salt**, pepper and nutmeg, pour the mixture over the quiche.
Bake at 200 C for about 45 minutes, until the egg mixture has set and puff pastry is lovely golden shade.
Cool a little and serve as a light meal.
* I use the leavened one with yeast, as it gives a lighter and puffier texture, but plain puff pastry would work, too.
** The amount of salt depends on the saltiness of the feta you're using, so be careful here.
Go on, try it yourself!
Feta, Spinach and Onion Quiche with Nutmeg
(Feta-spinatipirukas muskaadiga)
Serves 8
Adapted from a recipe on the Finnish Pirkka site
300 grams puff pastry*
150 grams spinach, leaves only
200 grams finely chopped onions
2 Tbsp oil
200 grams feta cheese, cubed
200 ml single cream
3 medium eggs
a pinch of salt
0.25 tsp coarsely ground black pepper
a quarter of a nutmeg, freshly grated (or a very, very generous pinch)
Roll puff pastry into 4-5 mm thickness and line a pie dish with it (you can use a round, 23 cm pie dish, or a square dish). Put aside.
Wash the spinach, do not shake too dry, put onto a hot frying pan and heat, until spinach has wilted. Refresh quickly under cold running water, then drain thoroughly and chop spinach roughly.
Heat the oil on a heavy frying pan and saute onions on a gentle heat until softened. Do not brown!
Spread spinach on the puff pastry, then scatter fried onions and feta cubes on top.
Whisk eggs with single cream, season with salt**, pepper and nutmeg, pour the mixture over the quiche.
Bake at 200 C for about 45 minutes, until the egg mixture has set and puff pastry is lovely golden shade.
Cool a little and serve as a light meal.
* I use the leavened one with yeast, as it gives a lighter and puffier texture, but plain puff pastry would work, too.
** The amount of salt depends on the saltiness of the feta you're using, so be careful here.
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