spinach feta quiche
This delicious spinach feta quiche is a perfect dish for brunch or a light dinner. With a flaky crust and a savory filling, it combines nutritious spinach with tangy feta cheese, making it both healthy and satisfying. Serve it warm or at room temperature!
Equipment
- 1 9-inch pie pan or quiche dish
- 1 mixing bowl
- 1 whisk
- 1 skillet
- 1 cutting board
- 1 oven
Ingredients
- 1 pre-made pie crust 9-inch
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cups fresh spinach, chopped
- 4 large eggs
- 1 cup milk whole or milk of choice
- 1 cup feta cheese, crumbled
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the feta cheese, oregano, salt, and pepper.
- Once the spinach and onion have cooled a bit, fold them into the egg mixture until evenly distributed.
- Place the pre-made pie crust in the quiche dish. Pour the spinach and feta filling into the crust, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is lightly golden.
- Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
You can substitute the spinach with other greens such as kale or Swiss chard, if desired.
For a gluten-free option, use a gluten-free pie crust or make a crustless version by greasing the pie pan.
This quiche can be stored in the refrigerator for up to 3 days and reheats well.