Spinach and Feta Quiche

One thing I'm trying to get better at is wasting less food. Sure, meal planning helps me to shop for the things I need with a lot less waste, but it's not a perfect system. So when I noticed a half pound of spinach beginning to go bad in the vegetable drawer yesterday, I looked around to see what else we had that would use it up quickly. There were lots of different cheeses, a half container of half and half, and plenty of eggs... clean-out-the-fridge-quiche to the rescue!

This quiche was simple and is totally delicious. What's great about it is that you can modify it to use up whatever you have lying around. It can be eaten hot out of the oven, or refrigerated and microwaved later for an easy meal-on-the go.

Spinach and Feta Quiche
Serves 6-8

1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup cold butter
3+ Tbsp. cold water

1 Tbsp. olive oil
2 Tbsp. butter
1 medium onion, chopped
2 cloves garlic, minced
1/2 lb. fresh spinach, chopped
4 oz. feta cheese
1/3 cup shredded monterey jack cheese (could use mozzarella)
4 eggs
1 cup heavy cream, half and half, or whole milk
1/8 tsp. nutmeg
1/4 tsp. pepper
1/4 tsp. salt

Combine flour and salt in a medium sized bowl. Cut in cold butter using a pastry blender or your fingers, until mixture resembles coarse crumbs. Slowly add in cold water, mixing well just until dough comes together. You don't want it to be too sticky. Form dough into a flattened disc and wrap in plastic wrap. Refrigerate for 30 minutes.

Meanwhile, heat olive oil and butter in a large skillet over medium-high heat. Add onion and garlic. Sweat until the onions are fragrant and translucent. Add the spinach and saute just until spinach becomes bright green and heated through. Remove pan from heat and add feta. Allow mixture to come to room temperature.

Preheat oven to 400 degrees.

Remove dough from refrigerator and roll out on a well-floured surface until it is large enough for a 9-inch pie pan. Place dough in pie pan. Don't worry too much about the edges, you can fold them over for a rustic look. If you prefer, however, you can flute the edges of the crust at this time.

Combine eggs, cream, nutmeg, salt, and pepper. Whisk very well, you want your quiche to be light and fluffy. Place spinach and feta mixture into the prepared crust. Sprinkle shredded cheese on top. Finally, pour egg mixture over all of it and gently stir everything around in the crust, being careful not to scrape the bottom.

Bake on center rack for 45-55 minutes, until crust is light and golden and eggs are set in the middle.

Allow to cool slightly before serving, or to cool significantly before refrigerating.