Spinach Feta Quiche
This Spinach and Feta Quiche features a pie crust with a savory egg custard filling, with sauteed spinach, onions, and garlic, and crumbled feta cheese. The perfect breakfast quiche if you love eggs!
Ingredients
- 1 pie crust refrigerated (or homemade)
- 1 Tbsp butter
- 3 cups spinach
- 1 onion
- ⅔ cup feta cheese cubed and crumbled
- 2-3 eggs
- ½ cup milk
- ½ cup heavy cream
- Salt to taste
- Black pepper to taste
- Mozzarella cheese optional
Instructions
For the Pie Crust:
- Preheat the oven to 425°F, 220°C, or gas mark 7.
- Arrange the pie crust in an ungreased 9-inch pie pan.
- Use a fork to poke holes in the crust base and sides, to prevent the pastry from blistering. Bake the unfilled pie crust for 10-12 minutes until golden, and remove from the oven.
- Turn the oven temperature down to 350°F (180°C, or gas mark 4).
For the Quiche Filling:
- In a non-stick skillet over medium heat, add butter, garlic, and onion.
- Cook for 5 minutes, until the onion is soft and translucent, not browned.
- Add the spinach and cook for 5 more minutes, until spinach has wilted and is heated through. Overcooking the spinach will make it taste bitter.
- Season with salt and black pepper to taste.
- In a bowl, whisk the eggs with the milk and heavy cream, and season with salt and black pepper to taste. Set aside.
- Arrange the spinach mixture in an even layer in the crust.
- Pour the egg custard mixture over the spinach layer, and finish it off with crumbled feta cheese.
- Place the quiche in the oven, and bake for 45-55 minutes, until the egg mixture is cooked through and has firmed up.
- Remove from the oven, and allow to cool slightly before slicing and serving.