Spinach Feta Quiche
User Reviews
4.6
27 reviews
Excellent
Spinach Feta Quiche
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This Spinach and Feta Quiche has eggs, feta and cheddar cheese, spinach, and tomato for a delicious breakfast or brunch.
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Ingredients
- 1 1 unbaked 9" pie crust
- 6 6 large eggs
- 1/4 1/4 cup milk or cream
- 2 2 tablespoons finely chopped onion
- 2 2 cloves garlic, minced
- 1/2 1/2 teaspoon kosher salt
- 1/4 1/4 teaspoon ground pepper
- 1 1 cup baby spinach, chopped
- 1/2 1/2 cup shredded cheddar cheese
- 1/4 1/4 cup finely diced tomatoes
- 1/4 1/4 cup crumbled Feta cheese
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Instructions
- Preheat oven to 400 degrees. Place your pie crust in a 9" pan and prick with a fork. Blind bake for 10 minutes (see how in notes). If you don't choose to blind bake your crust might shrink off the sides a little.
- While crust is baking, in a large bowl, beat the eggs and cream/milk togther. Stir in the rest of the ingredients.
- After crust has cooked for 10 minutes, reduce the heat to 350 degrees F and pour in the egg mixture.
- Bake for 40-50 minutes or until middle is set and not jiggly. Cover edges of pie crust if they are getting too brown.
- Let cool slightly. Cut into slices and serve.
Notes
- To blind bake your pie crust:
- Place crust in pie pan and cover with parchment paper or aluminum foil.
- Fill with pie weights, dried beans, or rice all the way up the sides.
- Bake for about 10-12 minutes then remove from oven. Carefully lift the parchment paper/foil out with the weights.
- Cook pie for a few minutes uncovered to cook the bottom of the crust.
Genuine Reviews
User Reviews
Overall Rating
4.6
27 reviews
Excellent
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