Public Recipe

Spinach, Tomato, And Feta Quiche

Name: Spinach, Tomato, And Feta Quiche
Yield: 6 servings
Cuisine: American
Ingredients: 1 pie crust, pre-baked or chilled; 4 eggs, beaten; 1 cup heavy cream, room temperature; 2 cup fresh spinach, wilted and squeezed dry; 0.5 cup cherry tomatoes, halved; 0.25 cup black olives, sliced; 100 g feta cheese, crumbled; 0.5 cup cheddar cheese, shredded; 0.5 tsp salt, to taste; 0.25 tsp black pepper, freshly ground

French-Mediterranean

5.0· 11

Serves 6

American

Ingredients

Servings

1 unit pie crust — pre-baked or chilled (base)
4 unit eggs — beaten (custard base)
1 cup heavy cream — room temperature (custard base)
2 cup fresh spinach — wilted and squeezed dry (filling)
0.5 cup cherry tomatoes — halved (filling)
0.25 cup black olives — sliced (filling)
100 g feta cheese — crumbled (filling)
0.5 cup cheddar cheese — shredded (topping)
0.5 tsp salt — to taste (seasoning)
0.25 tsp black pepper — freshly ground (seasoning)

Mise en Place

0/4

Process

prepare crust

1.Preheat oven to 190°C (375°F).
2.Fit the pie crust into a tart or quiche dish, trimming the edges to fit the fluted rim.
3.Blind bake for 10 minutes if using raw dough to prevent a soggy bottom.

assemble filling

1.Layer the wilted spinach, halved cherry tomatoes, and sliced olives evenly across the bottom of the crust.
2.Scatter the crumbled feta cheese over the vegetables.

bake quiche

1.Pour the egg and cream custard over the fillings until it reaches just below the crust line.
2.Top with shredded cheddar cheese.
3.Bake for 35-40 minutes until the center is set and the top is golden brown.

Plating

Allow the quiche to rest for at least 10 minutes before slicing to ensure the custard sets.
Serve warm or at room temperature.

Sensory Checks

Color

The center should have a slight jiggle but not be liquid when shaken gently.

Color

The crust should be pale gold and the cheese topping should be bubbling and browned.

Common Errors

⚠ Not squeezing the spinach dry enough, which leads to a watery quiche.
⚠ Overbaking, which can cause the eggs to curdle and release water.

Notes

This recipe is highly adaptable; you can substitute feta with goat cheese or add sautéed onions for more depth.

Amanah Compilation

Engine: Amanah Engine v1.0

Structural completeness: 85%

Flagged:

Exact liquid measurements inferred from standard quiche ratios
Specific seasoning amounts estimated