This Spinach and Feta Quiche recipe has a buttery crust and creamy custard filling that pair perfectly with wilted spinach and tangy feta cheese. It is so simple to throw together and perfect for a baby shower, simple lunch or lazy Sunday morning brunch at home.
Cuisine: American, French
Author: The Carefree Kitchen
19"Pie Crustpre-made refrigerated roll and bake
1smallOnionwhite or yellow, diced
4ozShredded White Cheddar Cheesecan substitute mozzarella or gouda
Take your pre-made pie crust out of the refrigerator about an hour before you make your quiche. You want the crust to be room temperature.
Preheat oven to 350 degrees.
In a saute pan over medium high heat, add the butter and onion. Saute over medium high heat until the onion is lightly golden brown, about 6 minutes. Add the minced garlic and continue to cook until transparent, or about 4 minutes more. Add in the spinach and mix for another 2-3 minutes, or until the spinach has wilted. Set aside to cool slightly.
In a medium-sized mixing bowl, whisk together the eggs, feta cheese, white cheddar, milk, salt, and pepper. Mix until well combined, then stir in the cooled onion mixture.
Roll out the pie crust on a lightly floured surface. Using the rolling pin, transfer the pie crust to a 9" pie dish, pinch the edges to make a decorative crust and pour the spinach and feta egg mixture into the pie crust.
Bake the quiche in a preheated 350 degree oven for about 50-60 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!
If your pie crust gets too brown but the quiche isn't finished cooking. Tear off 2" strips of aluminum foil and lightly tuck them around the quiche to prevent them from browning even more.