If I told you that you could make a fool-proof, easy spinach and sausage quiche, you’d have to be believe that with this recipe, it’s as simple as that. I avoided making quiches for a while because the idea of making pastry seemed daunting. But this recipe for a quiche crust is flaky, buttery, and easy to make with one key secret…
Keep it icy! Honestly, it’s that easy. Keep all your pastry dough ingredients as cold as possible while working with them, and refrain from handling the dough too much. This way you preserve the ability for air pockets to form when your pastry is baked resulting in a light, flaky pastry, So ensure the water is chilled, the butter is as close to frozen while still being workable, and when the pastry is rolled out into your tin, put it in the fridge or freezer it until you are ready to pour in your quiche filling.
I mean look at that. The layers of crisp, buttery pastry holding perfectly together the delicious filling. So let’s talk about that, shall we? I preferred to use chicken sausage for this recipe. Just frozen chicken franks work just fine as fresh sausage links, but if you’d like to make this vegetarian, you can sub them for vegetarian sausages, or even omit the sausage altogether and find yourself with a great spinach and feta quiche! And knowing me – of course this recipe uses three types of cheese! Cheddar for the sharpness and feta for the creamy saltiness, and parmesan for a cheesy, goldne top, which means you don’t have to add too much extra salt to your filling.
The idea of not handling things too much goes through the whole recipe – I try to keep the feta intact when the filling goes in so you get nice creamy chunks running through each slice, and searing the sausages with butter and garlic beforehand gives them a beautiful texture and smokiness. And what doesn’t get better with butter?
All this talking must be making you hungry! Let’s jump right into the recipe!