Spinach and Sygklino Quiche (Greek Spinach Pie with Cured Pork)
A Greek twist on the classic French quiche, packed with spinach, fresh herbs, and savory sygklino (cured pork) in a buttery shortcrust pastry.
- Prep20 min
- Cook1h 25m
- Total1h 45m
- DifficultyMedium
- Servings7
This quiche combines the earthy flavor of spinach with the rich, smoky taste of sygklino, a traditional Greek cured meat. It's baked in a golden shortcrust shell with a creamy egg and yogurt filling, making it a perfect savory pie for brunch or a light dinner.
The recipe comes together easily: prebake the pastry, sauté the spinach with scallions and garlic, then layer everything in the tart pan and pour over the custard. A final bake gives you a beautifully set, sliceable pie that's as delicious warm as it is at room temperature.
Ingredients
Servings
Pastry
Filling
Custard
Topping
Converted amounts are rounded.
Method
- Preheat the oven to 325°F (fan) and grease a 28 cm springform tart pan with the butter. Press the shortcrust pastry evenly into the pan, letting any excess hang over the edges.
- Line the pastry with plastic wrap, fill with baking beans or dried legumes, and fold the wrap over the beans. Bake for 30 minutes with the beans. Then remove the beans, brush the base with the beaten egg yolk, and bake for another 5 minutes.
- Increase the oven temperature to 350°F (fan).
- In a large skillet over high heat, warm the olive oil. Finely chop the scallions and garlic, and cook for 2 minutes. Add the spinach and sauté for 4–5 minutes until wilted. Remove from heat, season with salt, pepper, mint, and chopped basil. Mix well.
- Spread the spinach mixture evenly over the prebaked pastry base.
- In a bowl, whisk together the heavy cream, yogurt, eggs, salt, pepper, nutmeg, and baking powder. Pour the custard into a pitcher and set aside.
- Cut the sygklino into small cubes and scatter over the spinach. Trim the excess pastry with a serrated knife.
- Carefully place the tart pan in the oven and gently pour the custard over the filling (do this directly in the oven to avoid spilling).
- Bake for 40–50 minutes until the center is set and golden. Let cool before serving.
💡 Tips
- Use a serrated knife to trim the excess pastry easily.
- If sygklino is not available, substitute with pancetta or bacon.
- Let the quiche cool for at least 10 minutes before slicing for cleaner cuts.
Inspired by a recipe from Άκης Πετρετζίκης