Double Crusted Spinach Quiche
Hearty double-crusted spinach quiche packed with feta, melted cheese, scallions, and five boxes of spinach between layers of homemade shortening crust. A Greek-inspired savory pie that feeds a crowd.
YIELD
1 quichePREP
20 minCOOK
30 minREADY
1 hrsThis isn’t your dainty brunch quiche. This is a full-on savory pie built to feed a crowd. Five boxes of spinach, a full pound of feta, and another pound of cheese get loaded between two layers of homemade crust in a big 9×11 pan.
The filling has a spanakopita vibe with all that spinach, crumbly feta, scallions, and garlic working together. Six eggs bind it all into a sliceable, satisfying filling that holds up beautifully.
The crust is made from scratch with shortening for a tender, flaky shell that wraps around all that cheesy spinach goodness. Serve it as a main dish for dinner or cut smaller squares for a party appetizer.
Chef Tips
- Thaw and squeeze every last drop of water from the frozen spinach, or the filling will be watery
- Use a combination of mozzarella or cheddar for the second cheese depending on how sharp you like it
- Let the quiche cool for 10 minutes before slicing so the filling sets and holds its shape
Ingredients
Directions
Divide Crust batter into 2 sections.
Line a 9×11 pan. Mix together filling and pour in.
Cover with top crust. Bake at 350℉ (180℃) until crust is light brown .
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