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Spinach Quiche
Serve this easy spinach quiche for breakfast, brunch or dinner—any time of day it will be a hit thanks to a flaky crust and lots of feta!
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 35 mins
Servings:
6
servings
Calories:
341 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 Whole Wheat Pie Crust or your favorite pie crust dough
- 1 tablespoon extra-virgin olive oil
- 1 cup leek white and light green parts only (about 1 small leek
- 3 cups spinach fresh baby
- 4 large egg
- 2 large egg white
- ¾ cup milk non-fat
- ¼ cup Greek yogurt plain, non-fat
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 cup feta cheese crumbled (4 ounces, reduced-fat
Instructions
- Parbake the crust: Preheat the oven to 350°F. Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to an ungreased 9″ pie dish. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Bake until the crust is lightly golden, 10 to 15 minutes. Set aside to cool.
- Prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the leeks and sauté for 5 minutes, until tender. Add the spinach and sauté for 2 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, egg whites, milk, Greek yogurt, salt, and pepper. Set aside.
- Spoon the spinach and leek mixture into the bottom of the crust, then sprinkle the feta over the top.
- Gently pour in the egg mixture.
- Bake the quiche for 45 to 55 minutes, until eggs are set in the center and puffed slightly and the crust is golden brown. Let the quiche cool on a wire rack for 10 minutes. Slice and serve warm or at room temperature.
Cup of Yum
Notes
- TO MAKE AHEAD: Sauté the spinach and leeks up to 1 day in advance and store in the refrigerator overnight. Prebake the crust up to 3 days in advance, and store it in the refrigerator. You can also prepare the entire quiche ahead of time. Bake as directed and store it, covered, in the refrigerator up to 1 day in advance, or freeze it for up to 3 months. If frozen, let thaw overnight in the refrigerator before reheating.
- TO STORE: Refrigerate leftover quiche in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm quiche in a pie dish in the oven at 350°F or in the microwave until heated through.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to. 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1slice (of 6)
Calories
341kcal
(17%)
Carbohydrates
25g
(8%)
Protein
21g
(42%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
146mg
(49%)
Potassium
842mg
(18%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
11583IU
(232%)
Vitamin C
35mg
(39%)
Calcium
201mg
(20%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 341
% Daily Value*
| Serving | 1slice (of 6) | |
| Calories | 341kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Potassium | 842mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 11583IU | 232% |
| Vitamin C | 35mg | 39% |
| Calcium | 201mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.