Spinach and Feta Quiche Recipe
This Spinach and Feta Quiche recipe has a buttery crust and creamy custard filling that pairs 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.
Servings: 8 people
Calories: 211kcal
Ingredients
- 1 9" pie crust pre-made refrigerated or homemade
- 3 tablespoons butter
- 1 small onion diced (white or yellow)
- 2 teaspoons garlic minced
- 2 cups spinach coarsely chopped
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces feta cheese
- 4 ounces shredded white cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Remove your pre-made pie crust from the refrigerator about an hour before you make your quiche so that the dough is soft enough to press into a 9" pie plate. Once softened slightly, roll out the 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. Set aside.
- In a saute pan over medium high heat, melt the butter. Add the onion and saute until 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, milk, salt, and pepper. Stir in the feta cheese and white cheddar and mix until well combined, then stir in the cooled onion mixture and transfer the filling to the prepared pie crust.
- Bake the quiche in your preheated oven for about 50-60 minutes, or until the egg mixture is set in the middle and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!
Video
Notes
- Storing leftovers - wrap your quiche with plastic wrap and store in the refrigerator for up to 3 days.
- Freezing - cool your quiche completely, then wrap well in plastic wrap, followed by aluminum foil. You can store quiche frozen for up to 3 months. To thaw, transfer to the fridge overnight.
- Reheating instructions - reheat in a preheated 325-degree oven until warmed through, or about 20-30 minutes. You may want to cover the crust with aluminum foil part-way through if it begins to brown too much.
- 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.
- You can substitute mozzarella or gouda cheese for the white cheddar.
Nutrition
Calories: 211kcal | Carbohydrates: 4g | Protein: 12g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 181mg | Sodium: 502mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1288IU | Vitamin C: 3mg | Calcium: 240mg | Iron: 1mg