Spinach Feta Quiche
This Spinach and Feta Quiche is a perfect balance of savory flavors and wholesome ingredients. With a flaky, golden crust and a creamy filling packed with fresh spinach, tangy feta cheese, and a hint of seasoning, it’s a versatile dish that works for breakfast, brunch, or dinner. Simple to make, endlessly customizable, and ideal for meal prep, this quiche is sure to become a favorite in your recipe collection. Whether you’re cooking for a crowd or just treating yourself, it’s a delicious way to bring something special to the table!
Equipment
- Pie Pan: A 9-inch pie pan is ideal for baking the quiche. You can also use a tart tin with removable sides for an elegant presentation.
- Mixing Bowls: At least two—one for whisking the eggs and cream, and another for mixing the spinach and feta.
- Whisk or Fork: For beating the eggs and cream into a smooth mixture.
- Skillet or Sauté Pan: To cook the spinach and remove excess moisture before adding it to the quiche.
- Spatula or Wooden Spoon: For stirring and sautéing the spinach.
- Rolling Pin: If you’re making the crust from scratch, this is essential for rolling it out evenly.
- Baking Weights or Dried Beans: For blind baking the crust (optional but recommended).
- Parchment Paper: To line the crust during blind baking and prevent sticking.
- Knife and Cutting Board: For chopping any additional vegetables or garnishes.
- Oven Mitts: To safely handle hot baking dishes.
Ingredients
- 1 Pie crust (store-bought or homemade)
- 6 Large eggs
- 1 Cup Milk (whole milk or half-and-half for creaminess)
- 1 Cup Chopped fresh spinach
- 1/2 Cup Crumbled feta cheese
- 1/4 Cup Grated Parmesan cheese
- 1/4 Cup Diced onion
- 2 Cloves garlic, minced
- Salt and pepper to taste
- Pinch of nutmeg (optional, but adds a lovely depth of flavor)
Instructions
- Preheat your oven to 375°F (190°C) and prepare your pie crust in a pie dish. If using a store-bought crust, simply follow the package instructions for pre-baking or use a fork to prick holes in the crust and bake for about 10 minutes to prevent sogginess.
- In a skillet over medium heat, sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes.
- Add the chopped spinach to the skillet and cook until wilted, another 2-3 minutes. Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined.
- Spread the sautéed spinach mixture evenly over the pre-baked pie crust. Sprinkle the crumbled feta cheese and grated Parmesan cheese on top.
- Carefully pour the egg mixture over the spinach and cheese, ensuring it spreads evenly.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
- Once done, allow the quiche to cool for a few minutes before slicing and serving. Enjoy the delightful aroma filling your kitchen!
Notes
Make-Ahead Tips
One of the best things about this Spinach and Feta Quiche is how well it lends itself to being made ahead of time. Whether you’re preparing for a brunch, meal prepping, or just saving time, here are a few strategies:- Fully Cook and Reheat: Bake the quiche as directed, allow it to cool completely, and store it in the refrigerator. When you’re ready to serve, reheat it in the oven at 300°F (150°C) for 15–20 minutes, or until warmed through.
- Prepare the Filling and Crust Separately: Assemble the crust and mix the filling ingredients ahead of time. Store the uncooked crust in the refrigerator (or freezer, if needed) and keep the filling in an airtight container in the fridge. When ready to bake, combine and proceed with the recipe.
- Freeze for Later: Make the quiche as usual, let it cool completely, and freeze it whole or in individual slices. This is a fantastic option for meal prep!
Storage Tips
Proper storage will keep your quiche fresh and delicious for days. Here’s how to store it safely:- In the Refrigerator: Place leftover quiche in an airtight container or wrap it tightly with plastic wrap. It will stay fresh in the fridge for 3–4 days.
- In the Freezer: For longer storage, freeze your quiche. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Reheating Tips
To enjoy your quiche with the best texture and flavor:- Oven: Reheat slices at 300°F (150°C) for 10–15 minutes to restore the flaky crust and creamy filling.
- Microwave: While convenient, microwaving can make the crust soggy. Use this option for quick reheating only, and heat in short intervals to avoid overcooking.
