Spinach and Fresh Oregano & Feta Quiche

Spinach and Fresh Oregano & Feta Quiche

I have the most lovely neighbor down the street! She is so generous and often brings me extra food, ingredients, tea and other goodies. I am so lucky! One thing she brought me was some extra feta cheese.  I just love this kind of cheese, it has such a delicious flavor, especially along with spinach and oregano- a kind of Greek quiche. 

I had a fun time adapting a quiche recipe that I had to create a lovely one that is perfect for spring! It is so amazing to have for breakfast, brunch or even dinner! 

I was very inspired by the amazingly beautiful oregano plants that have been growing for some time out in my garden. I am amazed that it keeps on growing and producing lots of delicious oregano for lots of my dishes. 

I hope that you enjoy this quiche with your friends and family very soon. 

Spinach and Fresh Oregano and Feta Quiche: 

Serves 6

1 gluten free pastry shell- pastry recipe below

1/2 cup butter

3 garlic cloves, chopped finely

1 small onion or half of a large onion, chopped finely

6 ounces chopped fresh spinach

1 tablespoon or more fresh oregano, chopped

8 ounces feta cheese 

salt and pepper

2 whole eggs

2 egg whites

1/2 cup whole milk

1/2 cup heavy cream

1. Make the gluten free pastry shell (recipe below), place in freezer and set aside while you are making the filling. 

2. Preheat the oven to 375F (190 C) 

3. In a large Dutch oven, melt butter over medium heat. Saute the onion and garlic in the butter until translucent. Add in the spinach and saute until until reduced down- about 4-5 minutes. Drain the spinach mixture in a colander and squeeze out some of the extra liquid. Set aside to cool. 

4. When the spinach mixture is cooled, place it into a medium bowl and mix in the feta cheese, fresh oregano and season with salt and pepper. Make sure to taste the mixture to make sure it is seasoned enough. Place the spinach cheese mixture in the bottom of the pastry lined pie pan. 

5. In another medium bowl, whisk together the eggs, milk and heavy cream. Pour into the pie pan. Stir to combine the spinach/cheese mixture and the egg/milk mixture. 

6. Bake in the preheated oven for 30-45 minutes or until set in the center. Let the quiche stand for 10 minutes until slicing and serving. 

GF Pastry Dough: 

1 1/4 cups brown rice flour blend (see recipe below) or use a gluten free flour blend 

1 tablespoon organic sugar

1/2 teaspoon xanthan gum

1/2 teaspoon salt

6 tablespoons coconut oil (heaping tablespoons) 

1 large egg

2 teaspoons lemon juice

Ice water

1. Mix together the brown rice flour blend (or use a packaged gluten free flour mix), 1 tablespoon sugar, 1/2 teaspoon xanthan gum and salt in the bowl of a large food processor. Add in the 6 tablespoons coconut oil and process until the mixture is a coarse meal. 

2. In a separate bowl with a small wire whisk or fork, whisk together the egg and lemon juice. 

3. Slowly pour the egg-lemon juice mixture into the food processor and pulse. Add small amounts of ice water 1 tablespoon at a time, until dough is moist and clumps together. 

4. Gather the dough into a ball and flatten out into a disk. Wrap the disk in plastic wrap and refrigerate 1 hour. Then, roll out between plastic wrap or parchment paper. Press the rolled out pastry into the pie shell and flute the edges.  Put the pie shell into the freezer for about 20-30 minutes before baking. 

Brown Rice Flour Blend: 

6 cups brown rice flour

2 cups potato starch

1 cup tapioca flour

Mix together in a bowl with a wire whisk. You will have extra for another baking project later. 

10 Minute Meal: Mediterranean Fried Rice over Spinach

10 minute meals: Mediterranean Fried Rice

I love requests! A great friend of mine in my "Recipes for a Cheery Life" Facebook Group for meal planning and recipes asked for some 10 minute meal recipes. I loved that challenge so I decided to dedicate today's morning recipe session that I always do on Mondays to creating some of these for her. 

I was able to come up with 2 quick meals and 1 quick snack! What a fun challenge. I did this by taking out lots of items from the pantry and the fridge and thinking quickly of ways to combine them into healthy meals. 

I love the taste of hummus and lemon juice, so I combined those flavors into this vegan main dish that is great for lunch or dinner. It is a fast, 10 minute dish that you can whip up on a weeknight or one that you can make the night before to pack up and take with you to work. 

Enjoy the fresh flavors of this meal that you can make yourself in a matter of minutes! Hooray!


10 Minute Mediterranean Fried Rice: 

Makes: 2 large Servings

1 cup baby spinach leaves (place 1/2 cup on each plate) 

olive oil for sauteing

1/2 of a small shallot, diced finely

1 can chickpeas, drained and dried by rolling inside a clean kitchen towel

1 cup cooked brown rice (cold)

1/4 cup parsley, chopped

1 teaspoon lemon juice




1. Drain and dry chickpeas by rolling them inside a clean kitchen towel. 

2. Heat olive oil in a skillet over medium high heat. 

3. Cook shallots for 2 to 3 minutes or until softened.

4. Add in chickpeas and rice and cook for 2-3 minutes. 

5. Add in the lemon juice, parsely and season to taste with salt, pepper and paprika. 

6. Take off of the heat and divide between 2 plates on top of the spinach. 



If you enjoy these recipes, check out some more: 


Charred Corn, Basil and Tomato Salad

Charred Corn, Tomato and Basil Salad

Yummy, fresh salads! They are the staple of summer. This is an amazingly fresh, delicious and colorful salad that I made to accompany one of my Josephine meals during August. I served this salad with some yummy homemade barbecue chicken and brown rice. I loved this meal and my customers did too. It is the perfect combo for summer! 

I hope that you enjoy this salad in the last days of summer. I feel like we all need to savor the last days before school and our more hectic routines start up again. I am looking forward to a few more days of sun, time at the beach and time enjoying the simple pleasures of a backyard barbecue.

Charred Corn, Basil and Tomato Salad: 

This recipe is adapted from:  Bon Apetit Magazine

12 ears of corn, husks removed

coconut oil for greasing corn

5 tablespoons olive oil

1 cup sliced red onion

2 large tomatoes, chopped

1 cup fresh basil leaves, torn (I used the ones I grow in my garden) 

1/2 cup + fresh lime juice

2 tablespoons chopped fresh thyme ( I grow two types of this herb in my garden) 

+ Kosher salt and freshly ground pepper to taste

1. Heat your gas grill to high. Rub corn with coconut oil so it doesn't stick to the grill. 

2. Grill the corn until it is charred a bit and heated through- about 10-12 minutes total. 

3. Remove the corn from the grill and cool. Then, cut the kernels off of the cobs and place them in a bowl. 

4. Put the onion slices in a strainer and rinse them with cold water. 

5. Mix together the corn, onion, tomatoes, basil, lime juice, thyme together. Add kosher salt and pepper to taste. 

This salad may be assembled 1 hour ahead of your event and let to stand at room temperature. Refrigerate for longer storage. Enjoy! 

Blackberry Ginger Nice Cream!

blackberry ginger nice cream

For some funny reason my freezer now has a big freezer bag full of ripe, frozen bananas. I love bananas, especially when they are a little green for some reason. The flavor is amazing to me. I love it! However, sometimes when they get riper, I do want to use them in a recipe but sometimes I get busy with other cooking projects and it's a while before I have a chance to make some banana bread or muffins. 

That is why I began putting the super ripe bananas into the freezer and started to think of delicious and healthy ways to use them for recipes. I had seen a lot of fun pictures on Instagram of "Nice Cream" or non-dairy ice cream made with frozen bananas so I decided to come up with my own spin on that using ingredients that I had. Of course it was a great way to use up some of the frozen bananas but also I have a couple of bags of amazingly delicious frozen blackberries from my parent's place in the country that we picked last year. They are so sweet and so amazing in a frozen dessert. 

I also love the combination of blackberries and ginger, just like some pies I used to make. Then, it came to me: "blackberry ginger nice cream!" Not only is it delicious, the color is stunning and it makes a great quick dessert on a weeknight, as well as a showstopper for a weekend get together or a holiday party. I garnished this one in the photo with some fresh mint from the garden and a slice of crystallized ginger. I hope you enjoy some of this today! 

Blackberry Ginger Nice Cream: 

2 frozen bananas, peeled (since I froze my bananas with the skin on, I was able to peel most of the peel off, however, I needed to use a paring knife to cut off the rest of the banana peel.) 

1 cup frozen blackberries

1-2 teaspoons minced fresh ginger

1 tablespoon pure maple syrup

Optional: 1 tablespoon finely chopped candied ginger

1. Place all ingredients into the bowl of a large food processor. Process until smooth. You may add the optional chopped candied ginger too if you wish.

2. You may eat the nice cream immediately if you like softer ice cream, or you may spoon it into a container and freeze it for at least an hour so that it comes out in nice, round scoops. 

Enjoy! I will be sharing more fun "nice cream" ideas very soon! I am thinking about cherry-chocolate next!