Spinach & Feta Quiche with Heirloom Tomatoes

Name: Spinach & Feta Quiche with Heirloom Tomatoes
Yield: Makes one 9-inch (23-cm) quiche; serves 6–8
Ingredients: 1 tablespoon whole milk or soy milk; Kosher salt and freshly ground pepper; 5 large eggs, beaten; 2 tablespoons whole milk; 1½ teaspoons sugar; ¼ teaspoon dried basil; 1 teaspoon onion powder; 1 cup (5 oz/155 g) crumbled feta cheese; 1 cup (5 oz/155 g) (all-purpose) flour; ½ cup (2½ oz/75 g) whole-wheat flour; 1½ cups (8 oz/250 g) frozen chopped spinach, thawed and squeezed of excess liquid; 1 large egg, beaten; Kosher salt; 6–8 thin slices heirloom tomato; ¾ cup (6 oz/185 g) cold unsalted butter, cubed

Preparation info

Makes one 9 inch serves
6–8

Difficulty
Easy

Appears in

The New Kosher

By Kim Kushner

Published 2015

About

The flaky, buttery crust for this quiche is easy to make. The same dough can be used for the Peach & Raspberry Whole-Wheat Crostata. I often prepare a few batches of this versatile dough ahead of time and store it in the freezer until I need it, which makes throwing this recipe together super easy. The gorgeous heirloom tomato slices add a burst of color that will brighten your brunch buffet.

Ingredients

Vegetarian
Brunch

Ingredients

Method