Tag: feta

Peter Horton: Greek Spinach Feta Quiche {Foodie Friday}

This month on ARWB we are celebrating all things eggs in honor of our good friends at Great Day Farms.  Be sure to follow them on Twitter, Facebook, Instagram and on their web site.

Our Foodie Friday post is brought to you by one of our ARWB guys, Peter Horton, of One World Plate where he explores the global world of food and food culture. Peter  believes that food transcends cultural boundaries, brings people together, makes strangers into friends and family. He lives in Northwest Arkansas with his wife, kids and two cats. His favorite foods are Vietnamese pho, Thai panang curries, good thin crust pizza margaritas and dark dark chocolate

500 Greek Spinach Feta Quiche

 

I have a weakness for a good quiche.  There’s something comforting about the simplicity of it, the way the eggs combine with other humble (or sometimes not so humble) ingredients to something much more than the sum of their parts.  It’s the magic of eggs, I suppose.  And quiche is quite often creamy, cheesy, the top kissed to a deep, rich golden brown by the oven, the crust flaky and buttery.  One of my favorite quiche recipes, aside from the standard cheddar and ham variety, is a simple Greek spinach feta quiche.  It’s kind of a riff on the concept of spanakopita, but without the difficulties of working with phyllo dough.

I’m not above using a store bought pie shell.  I cheat.  I admit it.  The important thing to remember when using a store bought shell for a quiche is to partially bake it in the oven before adding your filling.  If you poke holes in the bottom with a fork this will help prevent the bottom of the pie crust from puffing up in the oven.  

500 greek spinach feta quiche ingredients one world plate peter horton for arwb

The ingredients for this are really simple.  You’ll need one store bought pie shell, two ten ounce packages of frozen chopped spinach (thawed then thoroughly drained, squeezing most of the liquid out), five eggs, one teaspoon of oregano, ¼ teaspoon of fresh cracked pepper, ¼ teaspoon salt, one tablespoon Greek yogurt, and finally a six ounce package of crumbled feta cheese.  My wife suggested perhaps a little Cavendar’s Greek seasoning (something I wish I’d thought of before I baked it). 

Once you’ve pre-baked your pie shell, add one layer of spinach into the bottom of the pie shell in quarter sized chunks.  Then add a layer of feta cheese.  

greek spinach feta qauiche 4

 

Then another layer of spinach on top.

Crack the five eggs into a mixing bowl or cup.  Add the oregano, milk, yogurt, salt and pepper, then mix until it becomes a smooth mixture.

500 assembled quiche (1)

Slowly pour the egg mixture into the pie shell, making sure to evenly distribute over all of the spinach.  

Bake at 400 degrees for approximately 30 minutes.  All ovens are different, so you’ll have to watch it carefully to make sure the edges don’t burn.  If they do turn browner than you’d like, turn the heat down a bit and cover the top of the quiche with some aluminum foil.  It’s critical that all of the liquid is drained from the spinach, otherwise you’ll have a soggy quiche, or one that’s undercooked in the middle.  

Greeks have broken longevity records, and there’s evidence that that’s closely related to the amount of green leafy vegetables in their diet.

So Greek Spinach Feta Quiche isn’t just a delicious breakfast or brunch dish.  It’s practically health food!

peter headshot oneworldplate for arwb foodie fridayGetting to Know our ARWB Foodies

What food reminds you of childhood?
Really good fried chicken reminds me of my childhood.  When I was a child during the summers I would go to Mississippi to spend time with my Gramma and Granddaddy Horton, Aunt Jane and my cousins.  Gramma could cook the most amazing fried chicken I’ve ever had in my life. It was different from other fried chicken, in that it was never dry, but always moist and delectable.  The thigh was my favorite piece.

What is your favorite international cuisine?
Thai food is my favorite international cuisine.  I appreciate the delicate art and balance in their food philosophy.  All the tastes matter.  Everything should balance.  Hot, salty, sour, sweet.

What is always in your refrigerator at home?
Kimchi

 What is your most used cookbook?
Strangely enough, Betty Crocker for a general reference on cooking times for various dishes. 

What is your favorite kitchen gadget?
My chef’s knife.  I’m very particular about the knife I use to cut food.

Do you have a favorite food indulgence?
 
My favorite food indulgence is Ethiopian food, largely because we don’t have an Ethiopian restaurant where I live.  If I want to eat Ethiopian (think Indian food, but the flavors are somewhat different) I have to either make it myself to go to a restaurant that’s at least 4 hours away.   

What is your go-to ingredient that you use time and time again?
Ginger.  Garlic.  Pepper.  Do I have to pick just one?

What is your favorite food meal to cook at home?
Panang curry chicken.

What is a cooking tip that you would like to share with beginning cooks?
Slice meat super thin when it’s half frozen (such as chicken).  If you cook the thinly sliced meat in a hot sauce (such as a Thai curry sauce) it shouldn’t take too long to cook through, and it won’t be rubbery or tough.  It took me far too long to realize that.

When you’re not cooking, what are your favorite pastimes?
I write science fiction and also compose electronic music. 

What else would you like us to know about you?
Keeping an open mind about other cultures and peoples is important.  I’m quite evangelical about trying to get other people to catch a glimpse of cultures beyond their own by trying food outside of their comfort zone

 

 

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Debbie Arnold: Feta with Peppered Honey and Toasted Almonds {Foodie Friday}

By Debbie Arnold of Dining With Debbie
 
One of my favorites for summer dining is a simple cheese and fruit plate, such as this Feta with Peppered Honey and Toasted Almonds served along with locally grown Arkansas peaches.  This plus a fresh-from-the-garden salad (or local farmers’ market) and probably some crunchy bread might easily be a meal at our house.  If needed, a simple protein, perhaps a chicken breast, thrown on the grill could round it out.
 
The fruit and cheese plate serves two roles: as an appetizer or as a dessert. It’s summer in the south, ya’ll and that means it’s hot!  While most Southern belles “glisten,” I sweat, especially when the oven comes on.  Fortunately, Hubby’s great with the grill and the smoker, and he really doesn’t mind a light meal at all. 

The man has will power.  He does so well with his weight.  I wish that trait passed on to me by osmosis.  Or something that doesn’t involve dieting and exercise (aka work). But he does have a weakness for desserts, nuts and cheeses.

feta with honey 2 Foodie Friday

Ta – dah!  This Feta With Peppered Honey and Toasted Almonds works perfectly to satisfy his cravings (and mine), and it borders on healthy when served alongside fresh, locally grown summer fruits.  I think peaches , such as those we get from our Arkansas Grown friends at Peach Pickin’ Paradise  (Twitter) in Clarksville or Barnhill Orchards in Lonoke, are perfect but you can use whatever fruit you like.  I usually use slivered almonds, but here again,  you can use toasted walnuts or pecans if that’s what you have and what you prefer. I prefer the honey I get from  P. Allen Smith’s Moss Mountain Farm hives.  If you’re lucky enough to have your own hives, or have a neighbor who does, then definitely use that. 

Don’t limit yourself to feta for this dish either.  Goat cheese or homemade ricotta (check that out next week on Dining With Debbie) work very well.  I like feta because of its sharpness which contrasts nicely with the sweetness of the honey.  And you just won’t believe what the cracked pepper does until you give it a try!  Not a pepper fan?  Leave it off.  There’s nothing hard and fast about the cheese plate — always suit the tastes of yourself and your family.  Be brave.  Experiment.  Some of my best dishes, okay and some of my worst, have been through experimentation.  

feta with honey Foodie Friday

If you have edible flowers available, such as nasturtiums, use those as garnish.  The peppery flavor of the nasturtiums goes quite nicely with this dish.  Or, garnish with basil or mint for a different palate pleaser.

Summer is all about relaxing, and this dish definitely fits that bill.  Take it easy, ya’ll.

What are some of your go-to summer dishes?  I hope you’ll share.

 

Feta with Peppered Honey and Toasted Almonds
Serves 4
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Ingredients
  1. 8 ounces chunk feta
  2. 1 1/2 teaspoons coarsely cracked black pepper
  3. 1/4+ cup honey
  4. 1/4 + cup toasted slivered almonds
  5. Fruit or crackers
  6. Mint or edible flowers for garnish, optional
Instructions
  1. Dry feta and place on a serving platter. Chill.
  2. Prepare fruit (slice peaches, etc.)
  3. Stir together cracked pepper and honey.
  4. When ready to serve, pour honey mixture over feta and arrange fruit around the cheese.
  5. Garnish
  6. Serve with crackers, if desired.
Adapted from Gourmet's Casual Entertaining
Adapted from Gourmet's Casual Entertaining
Arkansas Women Bloggers http://arkansaswomenbloggers.com/
Debbie-Arnold-1 Dining With Debbie

 Debbie Arnold serves as a co-administrator for Arkansas Women Bloggers and pontificates and eats at Dining With Debbie.  She and her Hubby split their time between Central and Northwest Arkansas.  She loves to cook, develop recipes and have play dates with her two perfect grands.  Mostly, she has play dates with the Perfect Ones.  If you’re interested in writing for Foodie Friday, she’s the one to contact.

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