Happy Monday, and welcome to another Great British Baking Show recreation! This week I’m sharing my version of the quiche signature challenge from 1980s week. I was excited about this challenge because I have a sun-dried tomato, spinach, and feta quiche that I make somewhat regularly anyway, so I already had a recipe tested and ready to go. I just needed to actually write it down. What makes this quiche really special is the crust. It has grated parmesan in it for some extra cheesy deliciousness. I made this for a girls’ brunch one time an my friend said the crust tasted like fancy Cheese-Its. I’ll take it.
Some quick notes about tools and pastry. If you’re not stoked about making your own pastry, you can use a premade pie crust. You won’t get the parmesan flavor in the crust, but the quiche will still be delicious. You will still need to follow the blind baking steps and bake your crust partway without filling so your pastry isn’t soggy. If you’re making your own pastry, I prefer using a pastry cutter so I don’t melt the butter with the heat of my hands when I’m rubbing it into the dry ingredients. I also use Bee’s Wrap as a reusable, sustainable alternative to wrapping your pastry in plastic wrap. Finally, ceramic pie weights are inexpensive and I love mine for blind baking pastry, but I’ve used dried beans before as well and gotten good results.
If you make this sun-dried tomato, spinach, and feta quiche, please let us know what you think! We’d love to hear from you in the comments below, or on social media. You can find my other bake-off recreations in our recipes tab, and sign up for our email newsletter to get updates about new posts.
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Sun-Dried Tomato, Spinach, and Feta Quiche
For the Pastry
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup finely grated parmesan cheese
- 8 tbsp unsalted butter, cut into cubes
- 1/4 cup ice-cold water
For the Filling
- 1 tbsp olive oil
- 1/2 white onion, diced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups spinach, roughly chopped
- 1/2 cup feta cheese
- 3/4 cup whole milk
- 3 eggs
- 1 tbsp dried oregano
- 1/2 tsp salt
Make the Pastry Case
- Preheat the oven to 350°F.
- Mix the flour, salt, and grated parmesan. Either with your hands or with a pastry cutter (I prefer the pastry cutter to help keep the butter cold), rub in the butter until the mixture resembles fine breadcrumbs.
- Add the water and mix until barely combined. You may need a little more or less water here depending on your climate, so start a little at a time and add until the dough holds together just enough to make a ball. Don't stress if you feel like you need a tablespoon or two more water than this recipe calls for.
- Wrap the dough (I use Bee's Wrap for this) and let it rest in the fridge for about ten minutes.
- Once the dough is rested, roll it out to about 1/4 inch thick. Lift the sheet of dough into an 8 inch tart pan, and don't cut off the overhang. Press the pastry into the edges of the tin. Poke the bottom and the sides of the pastry several times with a fork to help keep it from puffing up in the oven. Lay a sheet of parchment paper over the tart and fill it with baking beans or dried beans.
- Blind bake the tart case with the baking beans for 10 minutes. Then remove the parchment paper and beans and bake for ten more minutes. Cut off the overhanging pastry before filling and finishing baking.
Make the Filling
- While the pastry case is blind baking, make the filling. Heat the olive oil in a pan until it shimmers, then add the diced onion. Cook until the onion starts to soften, about 4 minutes.
- In a bowl, combine the cooked onion, sun-dried tomatoes, spinach, feta cheese, milk, eggs, oregano, and salt.
- When the pastry case is done blind baking, fill it with the filling and cook for 40 minutes until the center is just set.
- Any leftovers will keep in the fridge for about three days and can be reheated in the microwave.