Description
A savory spinach and feta quiche made with a flaky crust, creamy egg filling, and tangy feta cheese—perfect for breakfast, brunch, or a light dinner.
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 oz fresh spinach (or 1/2 package frozen, thawed and squeezed dry)
- 4 large eggs
- 1 cup milk or half-and-half
- 1/2 cup crumbled feta cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie pan and set aside.
- In a skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and spinach, cooking until spinach is wilted. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg.
- Spread the spinach mixture evenly in the pie crust. Sprinkle feta cheese over the top.
- Pour the egg mixture over the spinach and cheese, spreading evenly.
- Bake for 35–40 minutes, or until the center is set and top is golden.
- Let quiche cool for 10 minutes before slicing and serving.
Notes
- Use pre-baked crust for an extra-crispy bottom.
- Add herbs like dill or parsley for extra flavor.
- Leftovers can be stored in the fridge for up to 3 days and reheated.