Description
A golden, cheesy spinach and feta quiche with a flaky crust—simple, earthy, and perfect for spring gatherings or quiet cottage mornings.
Ingredients
Units
Scale
- 1 9-inch pie crust (store-bought or homemade)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups crumbled feta cheese
- 1/2 cup shredded mozzarella or gruyère
Instructions
- Preheat oven to 375°F (190°C). Roll out and press the pie crust into a 9-inch pie dish. Prick the bottom with a fork and blind bake for 10 minutes. Let cool.
- Heat olive oil in a pan. Sauté onions and garlic for 2–3 minutes, then add chopped spinach. Cook until wilted and moisture evaporates. Remove from heat.
- In a mixing bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg.
- Spread the spinach mixture evenly into the crust. Sprinkle feta and mozzarella over the top.
- Pour the egg mixture over the filling, ensuring it spreads evenly.
- Bake for 35–40 minutes or until the center is set and the top is golden brown.
- Cool for 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
- Blind baking the crust prevents a soggy bottom.
- Be sure the spinach mixture is well-drained before adding to the crust.
- Quiche can be made ahead and reheated gently.
- Try adding fresh herbs like dill or parsley for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 115 mg
