Spinach and Feta Quiche
User Reviews
5
Spinach and Feta Quiche
Description
The Spinach and Feta Quiche begins with a baked pie crust pre-baked until lightly crisp to support the moist filling. The filling combines sautéed white onion, garlic, fresh spinach, and feta cheese mixed into a custard base of eggs and heavy cream seasoned with salt, pepper, and dried thyme. The ingredients meld during baking at 350°F until the filling sets and develops a delicate golden top.
The dish delivers a rich texture combining the flaky crust and creamy interior with the slight tang of feta cheese and fresh spinach. It is typically served warm or at room temperature for breakfast, brunch, or a light dinner alongside salad or soup.
For storage, refrigerate any leftovers in an airtight container up to four days. The recipe suggests alternatives for substitutions such as kale instead of spinach or different cheeses as per preference.
Ingredients
- 1 (9 inch) pie crust dough homemade or store bought
- 2 tablespoons butter unsalted
- 1/2 large white onion diced
- 1 teaspoon garlic or finely minced garlic, paste
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 1/2 teaspoon thyme dried
- 8 cups spinach washed and spun dry, fresh
- 1/2 cup feta cheese
- 5 egg
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a pie pan or a removable bottom tart pan with non-stick spray.
- Place the pie crust dough on the pan and cut the excess dough from the around the edges if using a tart pan. If you are using a pie pan, pinch the edges around the edges of the pan.
- Poke holes in the bottom of the crust using a fork then place some parchment paper in the middle along with some pie weights or uncooked regular beans and bake for 10 minutes.
- Remove the pan from the oven and remove the parchment paper and beans and bake for another 5 minutes, or until crisp, but still pale in the center.
- Remove the pan from the oven and set aside to cool for 10 minutes.
- In the meantime, heat the butter in a medium pan over medium heat and add the onion. Cook until the onion becomes translucent, then add the garlic, salt, pepper and thyme and cook for an additional minute or so, or until the garlic becomes fragrant.
- Add the spinach and cook for 2-3 minutes, or until the spinach has reduced significantly. (You may need to add the spinach in batches if your pan is really small.) Remove the pan from the heat and drain the excess liquid from the spinach.
- Spoon the spinach mix onto the pie crust in an even layer then add the feta in an even layer on top.
- In a medium size bowl, whisk the eggs and heavy cream together then pour it over the spinach and feta mix.
- Bake for 35 to 45 minutes, or until the edges have puffed up and the top has turned a light golden color.
- Remove the pan from the oven and let the quiche cool for 10 minutes before slicing and serving.
Notes
- Leftover quiche can be stored refrigerated in an airtight container for up to 4 days.
- Spinach can be substituted with kale or other leafy greens as desired.
- Heavy cream can be replaced with whole milk for a lighter texture.
- Feta cheese may be swapped for cheeses like white cheddar, Gruyère, Swiss, or goat cheese to vary flavor.
- Nutritional values may vary depending on the type of pie crust used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 595mg | 25% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3307IU | 66% |
| Vitamin C | 9mg | 10% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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