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Spanakopita Almond Crust Quiche

[[ recipeID=recipe-8ks0jdtoh, title=Spanakopita Quiche ]]

Spanakopita Almond Crust Quiche

This Spanakopita Quiche recipe is by far the best dish I've ever made. It's packed full of nutrient-rich greens, fills your cheese craving and, you get the flavour of spanakopita without the hassle of phyllo pastry. The nuttiness and slight sweetness of the Unsweetened Almond crust compliments the greek flavours so well you might end up eating the whole quiche in one day (that's why I always make two!).

Servings: 8 slice

Keywords: Spanakopita, Quiche, Gluten-Free, Fusion, Almond Crust, Healthy, Ricotta, Feta

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hours 10 mins

Ingredients

Instructions

Ingredients

  • Piccola Cucina 8 inch Unsweetened Almond Pie Shells
  • 1 teaspoon olive oil (for sautéing fresh spinach)
  • 283 grams fresh spinach (or approx 250 grams frozen, thawed, drained)
  • ¾ cup scallions, chopped
  • 1 cup ricotta
  • ¾ cup feta, crumbled (1/4 cup + 1/2 cup for topping)
  • 3 eggs, beaten
  • 4 tablespoon tzatziki
  • 1 ½ tablespoon dill (more for sprinkling on top if desired)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 350°F.
  2. Take frozen raw pie crust out of freezer and bake for 10-15 minutes in oven until crust is slightly golden. Remove and let cool. If using par-baked pie crust, set aside.
  3. In a large pan, add olive oil and sauté fresh spinach and scallions over medium heat until spinach is wilted (about 6 minutes). If using frozen spinach, defrost in microwave, drain and set aside in bowl with uncooked scallions.
  4. In a large bowl, whisk together eggs, ricotta, 1/4 cup feta, tzatziki, dill and lemon juice. Once mixed add spinach and scallions and mix thoroughly.
  5. Divide mixture between the two pie crusts. Sprinkle remaining crumbled feta over top of pies.
  6. Optional - add more crumbled feta to top of quiches and sprinkle dill on top of feta
  7. Bake for 40-45 minutes until the center is completely set. Let cool 5 minutes before slicing and serving.

Notes

This recipe uses two 8" pie shells and serves 8. To only make one quiche, halve the recipe.


Pre-baking the raw shells create a sturdier crust that reheats very well.