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Spinach and Feta Quiche with Pesto
4.8 from 27 votes

Spinach and Feta Quiche with Pesto

This spinach and feta quiche is swirled with pesto and sure to delight friends and family. It's fancy enough for a brunch but simple enough for breakfast! Yields 4 mini quiche or one standard quiche with 6-8 slices.

Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 4 servings
Calories: 436 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 4 egg large
  • 2-4 TBSP asparagus pesto (or favorite pesto)
  • 9 oz spinach or fresh sauteed spinach, frozen, chopped
  • 1/4-1/2 onion (approx. 1 cup chopped)
  • ⅔ cup half and half or light/heavy cream
  • ⅓ cup feta cheese crumbled
  • salt to taste
  • black pepper to taste
  • tomato fresh, for topping, splash some extra color onto dish
uber easy crust:
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ cup olive oil
  • ¼ cup water ice cold

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. First make your asparagus pesto. It's super easy and can be whipped up in minutes! [click here for instructions + recipe] or grab your favorite pesto, both will be fabulous!
  3. To make the crust, first mix the flour and salt with fork. In a separate bowl, beat the oil and water with a whisk or fork to thicken.
  4. Pour into flour and mix gently with a fork. [just til mixed, don't overwork it]
  5. Divide dough into 4 equal parts and press each flat on a solid surface. You'll want to press the dough super thin so it comes out flaky and magical.
  6. Then press each doughy disc into 4 mini tart pans and season each with a little freshly ground black pepper.
  7. Making one big quiche instead? Press the dough into a 9-10 inch pie dish.
  8. If you're using frozen spinach, defrost in the microwave or pop the pouch in boiling water to heat. Place into a clean dish towel or stack of paper towels and squeeze out moisture to dry the spinach.
  9. Use half the spinach for the quiche and the other half for a bowl of spinach dip or cram the entire package of spinach into this quiche! The choice is yours!
  10. Next saute the onion in a teeny bit of oil, adding the garlic towards the very end to prevent burning.
  11. Season with a little salt, pepper, and even a little garlic powder for added flavor.
  12. Beat the eggs until the yolks and whites are incorporated and add your half and half.
  13. Add a little salt and pepper to taste.
  14. Top the crust with minced garlic, veggies, and feta and pour in egg mixture.
  15. Bake at 350F for 30-35 minutes.
  16. About 10-15 minutes into the cooking process, swirl in your pesto to the semi-solidified quiche. If you rather bake and forget about it, plop it in before baking!
  17. Crumble a little feta on top and serve. If you're feeling feisty, sprinkle with red pepper flakes for an early morning pick-me-up... aka a kick in the tastebuds!
  18. Store leftovers in the fridge and reheat via toaster oven or conventional oven at 350 for 15-20 minutes, They also microwave fabulously if needed. And freezer friendly? Of freaking course! Now get your butt in the kitchen!

Notes

  • Gluten-free? Make a potato crust instead! Simply grab a cheese grater and coarsely shred one or two raw baking potatoes. Leave the skin on for extra vitamins! Next use a handful of paper towels to press out any extra moisture from the potatoes and add 1/2 teaspoon of salt to season. Mix thoroughly and press into a oil-spritzed pie dish to make a crust. Woot!
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 436kcal (22%) Carbohydrates 30g (10%) Protein 14g (28%) Fat 29g (45%) Saturated Fat 8g (40%) Cholesterol 190mg (63%) Sodium 628mg (26%) Potassium 377mg (8%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 8064IU (161%) Vitamin C 4mg (4%) Calcium 228mg (23%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 436

% Daily Value*

Calories 436kcal 22%
Carbohydrates 30g 10%
Protein 14g 28%
Fat 29g 45%
Saturated Fat 8g 40%
Cholesterol 190mg 63%
Sodium 628mg 26%
Potassium 377mg 8%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 8064IU 161%
Vitamin C 4mg 4%
Calcium 228mg 23%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.