Description
This spinach and feta cheese quiche is a creamy, savory dish featuring tender sautéed spinach, tangy feta cheese, and a silky egg custard baked in a flaky crust. Perfect for brunch, breakfast, or a light dinner, it delivers a balanced Mediterranean-inspired flavor with simple ingredients and easy preparation.
Ingredients
Scale
- 1 (9-inch) pie crust (homemade or store-bought)
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1½ cups fresh spinach (chopped)
- ¾ cup feta cheese (crumbled)
- 1 small onion (finely diced)
- 1 garlic clove (minced)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of nutmeg
Instructions
- Preheat Oven: Preheat to 375°F (190°C).
- Prepare Crust: Place crust in pie dish, prick bottom with fork, and blind bake for 10–12 minutes.
- Cook Filling: Heat olive oil in skillet. Sauté onion until soft. Add garlic and spinach; cook until wilted. Remove from heat and cool slightly.
- Mix Custard: In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth.
- Assemble: Spread spinach mixture over crust. Sprinkle feta evenly. Pour egg mixture over filling.
- Bake: Bake 35–40 minutes or until center is just set.
- Rest: Let cool for 10 minutes before slicing and serving.
Notes
- Thoroughly drain spinach to avoid excess moisture.
- Do not overbake; center should slightly jiggle.
- Can substitute frozen spinach (well-drained).
- Allow quiche to rest before cutting for clean slices.