spinach feta quiche
This savory spinach feta quiche is a delightful dish perfect for brunch or a light dinner. With a flaky crust and a rich filling of spinach, feta cheese, and eggs, it's both nutritious and satisfying.
Equipment
- 1 9-inch pie dish or tart pan
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 oven
Ingredients
- 1 pre-made pie crust (9-inch) pie crust
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 5 cups fresh spinach About 10 ounces.
- 6 large eggs
- 1 cup milk Whole or 2%.
- 1 cup feta cheese, crumbled
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 1/4 cup grated Parmesan cheese Optional for extra flavor.
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and fresh spinach to the skillet. Cook, stirring frequently, until the spinach is wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the eggs, milk, oregano, salt, and pepper until well combined.
- Stir in the cooled spinach mixture and crumbled feta cheese. If using, add the grated Parmesan cheese.
- Pour the filling into the pre-made pie crust, spreading it evenly.
- Bake in the preheated oven for about 30-35 minutes, or until the quiche is set and lightly golden on top.
- Allow the quiche to cool for 5-10 minutes before slicing and serving.
Notes
This quiche can be served warm or at room temperature.
It can be made ahead of time and refrigerated; simply reheat before serving.
Feel free to customize the filling by adding other vegetables or herbs according to your preference.