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Feta quiche can be made with any type of crust and vegetables, and is usually topped with a mixture of eggs and milk. Phyllo dough can be used for a Mediterranean twist. Blind-baking the crust is recommended.
A feta quiche can be prepared similarly to other types of quiche. Feta cheese, which is a firm, lightly salted cheese made from sheep, goat, or cow’s milk, fills in for other types of cheese in quiche. A cook can use any type of crust she desires when making quiche, from standard pie dough to a phyllo dough. Vegetables like spinach, onions, and tomatoes make great additions to this type of quiche.
The first step when making feta quiche is assembling the crust. Usually, the pie dough should be blind-baked before adding the feta and other ingredients. Blind cooking involves cooking the crust without filling it so that it has time to cook and brown evenly. Most cooks cover the dough with a layer of pie weights to keep it from shrinking as it bakes.
Since feta cheese comes from Greece, some cooks may decide to add a Mediterranean twist to the quiche and use phyllo dough instead of pie dough. Phyllo dough is often sold in the freezer section as many thin sheets of dough. Because it is so thin, a cook would need to use multiple layers of phyllo to create a quiche crust. He should coat each piece of phyllo with a thin layer of oil before filling it with another piece of phyllo. Phyllo crusts should not be cooked blind.
After preparing the crust of the feta quiche, the cook should top it with a layer of crumbled cheese. Feta cheese is sold in blocks or in crumbled form. Usually, pre-crumbled cheese is much more expensive. It’s easy to crumble feta by hand. Most recipes for feta quiche call for between 1/4 cup (57 grams) and 1/2 cup (113 grams) of crumbled cheese.
There are many options for additions to feta quiche. Popular vegetables include spinach and onions, sun-dried tomatoes and artichokes, and chili peppers and spinach. Some cooks may decide to add meat to the quiche as well. Sausage is a popular option. The vegetables and meat are usually layered on top of the feta.
Feta quiche is typically topped with a batter of eggs and milk. Some cooks prefer to use a low-fat latte with quiche to reduce the amount of calories in the dish. Others prefer to use cream or whole milk, because it results in a richer dish. A good guideline to follow is 1/2 cup (113 grams) milk for each egg used in the quiche.
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