Spinach Feta Quiche
User Reviews
4.5
6 reviews
Excellent
Spinach Feta Quiche
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With tangy feta, savory shallots and creamy spinach, this Spinach Feta Quiche is a tasty and versatile entrée. Top with Tzatziki sauce for extra flavor!
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Ingredients
- 1 pie crust optional
- 4-5 cups torn fresh spinach (or 8-10 ounce frozen packagethawed and squeezed partly dry)
- 1 large shallot (chopped or equivalent in leeks or onions)
- 3-4 ounces crumbled feta (about 1 cup)
- 6 large eggs
- 2 cups milk or half & half
- 2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Blind bake the crust if using. Fit the crust to an 11 inch tart pan, deep pie pan or the equivalent. Poke holes in the bottom, line with parchment and pie weights, then bake at 375 for 15 minutes. Remove the parchment and bake about another 10 minutes until bottom is dry and just starting to brown. Remove from the oven. Crust can be filled warm or cooled.
- If not using a crust, spray the pan with non-stick spray, then continue.
- Chop the shallot and sprinkle on the crust. Spread the spinach evenly over the shallots. If your spinach was frozen, then thawed and squeezed drier, try to “fluff” it up to allow it to mix with the other ingredients. Top with the crumbled feta.
- Briefly beat the eggs, then add the milk or half and half, salt, pepper and dill. Pour carefully into the quiche pan trying to keep the spinach, etc. evenly distributed. Bake at 350 degrees for 35-45 minutes until slightly golden and puffy and knife inserted off center comes out clean.
Notes
- Delicious served with Tzatziki sauce
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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