Description
This Spinach Feta Quiche features a flaky pie crust filled with sautéed onions and fresh spinach, combined with a creamy mixture of eggs, half & half, and seasoned with salt, pepper, and nutmeg. Topped with crumbled feta and shredded white cheddar cheese, this savory quiche bakes to a golden perfection, making it an ideal dish for brunch, breakfast, or casual meals.
Ingredients
Scale
Pie Crust
- 1 (9 inch) pie dough (homemade or store-bought)
Vegetable Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cups fresh spinach, chopped
Egg Mixture
- 4 large eggs
- 1 cup half & half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Cheese
- 3/4 cup crumbled feta cheese (divided)
- 1/2 cup shredded white cheddar cheese (divided)
Instructions
- Prepare the crust: Preheat your oven to 375°F. Gently press the pie dough into a 9-inch pie plate, trimming any excess dough from the edges. Set the crust aside while you prepare the filling.
- Sauté the vegetables: Heat olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and allow the mixture to cool slightly.
- Mix the egg custard: In a medium bowl, whisk together the eggs, half & half, salt, pepper, and nutmeg until the mixture is smooth and evenly combined.
- Assemble the quiche: Sprinkle half of the crumbled feta cheese and a portion of the shredded white cheddar evenly over the bottom of the prepared pie crust. Spoon the sautéed spinach and onion mixture over the cheese layer.
- Add egg mixture and cheese topping: Pour the egg mixture evenly over the spinach and onion layer, ensuring it settles throughout. Top with the remaining feta and shredded cheddar cheese.
- Bake the quiche: Place the pie plate on a baking sheet to catch any spills, then transfer it to the preheated oven. Bake for 40-45 minutes, or until the quiche center is set and the top is lightly golden. A knife or toothpick inserted into the center should come out clean.
- Rest and serve: Remove the quiche from the oven and let it rest for about 10 minutes to firm up. Slice into wedges and serve warm or at room temperature.
Notes
- This spinach feta quiche is a simple and delicious meal perfect for brunch, breakfast, or meal prep.
- Use either homemade or store-bought pie crust depending on your preference and convenience.
- For a richer flavor, add a pinch of nutmeg to the egg mixture, but it is optional.
- Letting the quiche rest before slicing helps set the filling for cleaner cuts.
- Storing leftovers in the refrigerator and reheating gently preserves flavors and texture.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 553 mg
- Fat: 33 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 164 mg
