SEATTLE — Ryan Alvarez and Adam Merrin have been married for 13 years. The couple has a love of cooking and a popular Instagram account called Husbands That Cook, where they share their favorite recipes and cooking adventures with their 37 thousand followers.
Now you can get inside their kitchen with their new cookbook "Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes And Tales From Our Tiny Kitchen." Alvarez and Merrin join New Day Northwest to talk about their new book and make their Spanakopita Quiche recipe.
Alvarez and Merrin will do a reading at Third Place Books in Seward Park, 5041 Wilson Ave S, Seattle, on March 19, starting at 7 p.m.
Check out the recipe they made on the show today below!
Makes one 9-inch quiche, serves 6 to 8
One of our favorite Greek dishes is spanakopita, a savory pastry filled with sauteed spinach, feta cheese, and fresh dill wrapped in crispy phyllo. In this recipe, we take those same flavors and transform them into a golden quiche nestled in a flaky, buttery crust. Perfect for weekend brunches with friends, you can even prepare it the night before for an easy and stress-free morning.
For the Crust:
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 teaspoon salt
- 1 stick (113 g) unsalted butter, cut into cubes
- 1/4 cup (59 ml) ice water
For the Filling:
- 1 tablespoon extra-virgin olive oil
- 4 scallions, finely chopped
- 2 large garlic cloves (10 g), minced
- 1 pound (454 g) frozen spinach, thawed, drained, and squeezed dry
- 1/4 cup (12 g) packed italian parsley, finely chopped
- 1/4 cup (12 g) packed fresh dill, finely chopped
- 1/2 cup (118 ml) plain greek yogurt
- 1 cup (237 ml) heavy cream
- 3 large eggs
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper pinch of ground cayenne pepper
- 1/2 cup (57 g) Gruyere cheese, grated
- 1/4 cup (28 g) Parmesan cheese, grated
- 1/2 cup (57 g) feta cheese, crumbled
Directions for crust:
In a food processor, combine the flour and salt, and pulse a few times to combine. Add the cubes of butter and process until it has a sandy texture. With the machine running, slowly add the ice water just until the mixture begins to clump together, then stop. Gather the dough into a ball, wrap tightly in plastic, and let rest in the refrigerator for at least 1 hour, or up to several days. Preheat oven to 400°F/204°C. Unwrap the dough and place on a lightly floured work surface. Roll out to a circle 11 to 12 inches in diameter. Transfer the dough to a 9-inch tartan with a removable bottom, pressing the dough into the bottom and sides of the pan (one easy way to do this is to gently fold the circle in half, then in half again, transfer to the tart pan, then unfold in the pan). Trim any overhang, using any extra scraps to make patches for holes or to thicken areas that might be too thin, as needed. Poke holes over the bottom of the crust with a fork. Cover with foil, pressing the foil directly onto the surface of the crust. Fill the foil with a layer of pie weights or dry beans, and bake for 15 minutes. Remove the weights and foil, and let the crust cool slightly. Lower the oven temperature to 300°F/149°C.
Directions for filling:
Set the olive oil in a large skillet over medium heat. Add the scallions and garlic, and cook for 1 minute until sizzling. Add the spinach by hand, breaking up any clumps with your fingers. Toss to combine, then add the parsley and dill, and remove from heat. Toss to combine, and transfer to a large mixing bowl to cool briefly. Add the yogurt and cream, and stir to combine. Add the eggs, salt, black pepper, cayenne pepper, Gruyere, and Parmesan, and stir until evenly blended. Place the pre-baked crust on a rimmed baking sheet. Pour the spinach mixture into the crust, then top with the crumbled feta. Bake for 1 hour, then let cool for 15 minutes. Serve warm, room temperature, or even chilled, if desired, and enjoy!
• Once the crust dough is resting in the fridge, it can stay there for up to 3 days before baking, if needed.
• The quiche will stay fresh for up to 3 days in the fridge, so it can be made ahead of time and reheated (or not) when it's time to eat. To reheat, cover with foil and bake for 15 minutes at 325°F/163°C.