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A feta quiche can be prepared in a similar fashion to other types of quiche. The feta cheese, which is a firm, slightly salty cheese made from sheep, goat, or cow's milk, fills in for other types of cheese in the quiche. A cook can use any type of crust she wants when making the quiche, from standard pie dough to a phyllo dough. Vegetables such as spinach, onions, and tomatoes make great additions to this kind of quiche.
The first step when preparing a feta quiche is assembling the crust. Usually, the pie dough should be blind-baked before the feta and other ingredients are added. Blind-baking involves baking the crust without any filling in it so that it has time to cook and brown evenly. Most cooks cover the dough with a layer of pie weights to prevent shrinking when it bakes.
As feta cheese comes from Greece, some cooks may decide to add a Mediterranean touch 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. As it is so thin, a cook should use multiple layers of phyllo to make a quiche crust. She should coat each piece of phyllo with a thin layer of oil before topping it with another piece of phyllo. Phyllo crusts do not have to be blind-baked.
After the crust of the feta quiche is prepared, the cook should top it with a layer of crumbled cheese. Feta cheese is sold in block or crumbled form. Usually, pre-crumbled cheese is much more expensive. It is 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, or red pepper and spinach. Some cooks may decide to add meat to the quiche as well. Sausage is a popular option. Vegetables and meat are usually layered on top of the feta.
Feta quiche is typically finished off with an egg and milk batter. Some cooks prefer to use a low-fat milk 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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