Description
This Spinach & Feta Quiche is a delicious and savory pie perfect for brunch, lunch, or a light dinner. Featuring a flaky pie crust filled with a creamy mixture of eggs, milk, fresh spinach, tangy feta cheese, and diced onions, this quiche bakes to a golden perfection with a tender, flavorful filling.
Ingredients
Scale
Crust
- 1 pie crust
Filling
- 4 eggs
- 1 cup milk
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup diced onion
- Salt to taste
- Pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the quiche evenly.
- Prepare the Pie Crust: Place the pie crust into a suitable baking dish and press it gently into the bottom and sides to fit snugly, avoiding gaps or bunching.
- Mix Eggs and Milk: In a medium mixing bowl, whisk together the eggs and milk until the mixture is smooth and homogenous, which will create a creamy base for the filling.
- Add the Filling Ingredients: Stir in the chopped fresh spinach, crumbled feta cheese, diced onion, and season with salt and pepper to taste. Mix until all ingredients are evenly combined.
- Fill the Crust: Pour the prepared filling mixture evenly into the pie crust, distributing the ingredients uniformly.
- Bake the Quiche: Place the quiche in the preheated oven and bake for 35 to 40 minutes. The quiche is done when the center is set (no longer jiggly) and the top is lightly golden brown.
- Cool and Serve: Remove the quiche from the oven and let it cool for a few minutes to set further. Slice and serve warm or at room temperature.
Notes
- You can substitute milk with half-and-half or cream for a richer texture.
- Fresh spinach should be well-drained to avoid excess moisture in the quiche.
- Feel free to add herbs like dill or oregano for extra flavor.
- Allow the quiche to cool slightly before slicing to maintain clean slices.
- This quiche can be served warm or cold and stores well refrigerated for up to 3 days.
