Spinach and Feta Quiche
Spinach and Feta Quiche
Ingredients
For the Crust
- 1 pie crust, 9-inch, store-bought or homemade
For the Filling
- 5 ounces fresh spinach, roughly chopped
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 1 garlic clove, minced
- 3 large eggs
- 1 1/2 cups half-and-half
- 3/4 cup feta cheese, crumbled
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie plate and crimp the edges as desired. If using a homemade crust, blind bake it according to your recipe's instructions, then let it cool slightly.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a large skillet over medium heat. Add the chopped spinach and cook, stirring frequently, until wilted, about 3 to 5 minutes. Remove the spinach from the skillet and place it in a colander, pressing out any excess liquid. This step is crucial to prevent a watery quiche.
⏱️ 7 min
- 3
Return the skillet to medium heat (no need to add more oil). Add the minced shallot and cook until softened, about 2 to 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
⏱️ 5 min
- 4
In a large mixing bowl, whisk together the large eggs, half-and-half, nutmeg, salt, and black pepper until well combined and slightly frothy.
⏱️ 3 min
- 5
Evenly sprinkle the crumbled feta cheese over the bottom of the prepared pie crust. Top with the squeezed spinach and the sautéed shallot and garlic mixture.
⏱️ 3 min
- 6
Carefully pour the egg mixture over the spinach and feta in the pie crust. Gently shake the pie plate to ensure the filling is evenly distributed.
⏱️ 2 min
- 7
Bake the quiche in the preheated oven for 35 to 45 minutes, or until the center is just set (a knife inserted near the center comes out clean) and the top is lightly golden brown. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
⏱️ 40 min•🌡️ 375
- 8
Remove the quiche from the oven and let it cool on a wire rack for at least 10 to 15 minutes before slicing and serving. This allows the quiche to set completely and makes for cleaner slices.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Spinach and Feta Quiche
Ingredients
For the Crust
- 1 pie crust, 9-inch, store-bought or homemade
For the Filling
- 5 ounces fresh spinach, roughly chopped
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 1 garlic clove, minced
- 3 large eggs
- 1 1/2 cups half-and-half
- 3/4 cup feta cheese, crumbled
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie plate and crimp the edges as desired. If using a homemade crust, blind bake it according to your recipe's instructions, then let it cool slightly.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a large skillet over medium heat. Add the chopped spinach and cook, stirring frequently, until wilted, about 3 to 5 minutes. Remove the spinach from the skillet and place it in a colander, pressing out any excess liquid. This step is crucial to prevent a watery quiche.
⏱️ 7 min - 3
Return the skillet to medium heat (no need to add more oil). Add the minced shallot and cook until softened, about 2 to 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
⏱️ 5 min - 4
In a large mixing bowl, whisk together the large eggs, half-and-half, nutmeg, salt, and black pepper until well combined and slightly frothy.
⏱️ 3 min - 5
Evenly sprinkle the crumbled feta cheese over the bottom of the prepared pie crust. Top with the squeezed spinach and the sautéed shallot and garlic mixture.
⏱️ 3 min - 6
Carefully pour the egg mixture over the spinach and feta in the pie crust. Gently shake the pie plate to ensure the filling is evenly distributed.
⏱️ 2 min - 7
Bake the quiche in the preheated oven for 35 to 45 minutes, or until the center is just set (a knife inserted near the center comes out clean) and the top is lightly golden brown. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
⏱️ 40 min•🌡️ 375 - 8
Remove the quiche from the oven and let it cool on a wire rack for at least 10 to 15 minutes before slicing and serving. This allows the quiche to set completely and makes for cleaner slices.
⏱️ 15 min