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

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.