Recipe: Tarragon, Dill, Spinach and Feta Quiche

Quarantine dinner

A must-make recipe from my favorite chef. (Hint: I’m her mom.)

My daughter Carrie Monahan has been cooking up a storm — and, of course, I’ve been showcasing her incredible eats on Instagram. Today, my Wake-Up Call newsletter (subscribe here!) sharing a delicious recipe Carrie created. Enjoy!

Tarragon, Dill, Spinach and Feta Quiche


Frozen phyllo dough sheets
3 cups spinach
2 shallots (thinly sliced)
1/2 white or red onion (diced finely)
1 leek (white and light green parts only, thinly sliced, you could also use scallions instead)
4 cloves garlic (minced)
4 eggs
1/4 cup fresh tarragon (or parsley if you prefer, chopped)
1/4 cup fresh dill (coarsely chopped)
3 tbsp fresh thyme (chopped, no stems)
2 tbsp crème fraîche (plus more to top off at the end)
1/2 cup crumbled goat cheese or feta
Olive oil
Salt and pepper
Red pepper flakes
Unsalted butter (optional)


One: Preheat the oven to 375 degrees. Get out a 9 or 10 inch cake/tart pan and brush it with olive oil. Take the phyllo dough out of the freezer so it can soften up a bit.

Two: In a large pan, heat 1/4 cup olive oil. Over medium heat, add shallots, onions, and leeks. Add salt and pepper and cook until fragrant and sort of translucent, about 10 min. Add in garlic, cook about 1 min. Add spinach and cook til it wilts down. Add a dash red pepper flakes and paprika. Add chopped herbs. Add salt and pepper again. Set aside.

Three: Beat the eggs in a large bowl. Beat in the goat cheese and two tablespoon crème fraîche. Add in the veg/herb mixture. Salt and pepper to taste.

Four: Time to layer the phyllo dough. The phyllo dough is delicate so don’t tear it. Put one sheet down with the edges hanging over two sides of the pan. Between each layer, brush on olive oil or melted unsalted butter. Rotate the cake pan a little each time so that the overhanging dough spreads out evenly around. Should be 7 layers.

Five: Add the egg and veg mixture to the cake pan. Shake a little or tap on the counter so it’s even. Fold the overhanging pieces of phyllo dough in so they sort of form a crust.

Six: Bake 40–50 minutes until the dough looks crisp and brown. If it looks like the filling is getting too brown, put foil over it.

Seven: Let cool, slice and serve. Optional: add a dollop of crème fraîche and sprinkle on some dill and tarragon. If you want to be extra fancy, dill is amazing when you toss it with some lemon zest.

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