Preserved Lemon Pine Nut Spinach Quiche

Why is this Preserved Lemon Pine Nut Spinach Quiche totally amazing?

Because it’s quietly genius.

A preserved lemon, pine nut, and spinach quiche hits all the right sensory notes — the kind that make your palate sit up straight:

• Preserved lemon brings this bright, salty-citrus punch that wakes up the whole dish. It’s not “lemony” in the juice sense — it’s deeper, slightly funky, like sunshine aged in salt. It cuts through the richness and makes everything taste more alive. Have you never tried Preserved Lemons? You must - they are magical!

• Pine nuts add buttery crunch and warmth. They round out the tang of the lemon and the green of the spinach, giving it that subtle luxury texture that makes you slow down between bites.

• Spinach grounds it all — earthy, slightly bitter, deeply green. It keeps the quiche from veering into dessert territory and anchors the whole thing in something clean and nourishing.

• And the custard — eggs and cream — is the diplomat. It smooths the edges, fuses salty, nutty, bright, and earthy into one cohesive bite.

It’s amazing because it’s contrast done right — bright + creamy, soft + crunchy, humble + high-end.
Basically, it tastes like someone turned balance into flavor. 

And, my perfected homemade pie crust will whet your palate and definitely leave you Craving4More!

Preserved Lemon Pine Nut Spinach Quiche

Crust:
8 Tbs. butter, ice cold, chopped into 1/2” chunks
1 large egg
1 Tbs. apple cider vinegar
1 cup pine nuts
2 cups all-purpose flour
2 tsp. lemon extract

In the large bowl of a food processor, pulse together all ingredients until well combined and beady. Continue to pulse until a ball begins to form in the bowl of the food processor.

Transfer the beady ball to parchment paper. Top with an additional layer of parchment and roll into a 10-11” round.

Invert a pie plate onto the rolled-out disc and flip the contraption so that the pie crust lands inside the pie plate.

Fold under the excess dough at the edges and then flute for an aesthetic appeal.

Meanwhile, combine the filling ingredients to fill.

Lemon Spinach Pinenut Filling:
2 Tbs. butter
1 large shallot, finely chopped
1 cup frozen spinach, thawed
8 oz. cream cheese, room temperature
kosher salt and pepper
4 large eggs, beaten
1 large preserved lemon, finely chopped
1 cup pine nuts
1 cup Parmesan shavings
1 cup feta crumbles

Preheat oven to 425 degrees.

In a medium pot, over medium heat, melt the butter and add the shallots. Sauté until translucent. Add the spinach and cook until well done. Reduce to a simmer and add the cream cheese, constantly stirring until melted. Season with salt and pepper.
Remove from heat and stir in the preserved lemon and Parmesan, along with the pine nuts.

In a separate bowl, beat together 4 large eggs.

Stir into the spinach mixture.

Fill the prepared pie crust with the egg and spinach filling.

Top with the feta cheese and bake in the preheated oven for about 40-35 minutes, until the crust is fragrant and golden brown.

Remove from the oven and cool for several hours before slicing and serving.

Enjoy the pop of tangy lemon and the buttery goodness of pinenuts. This could be your new favorite meal!