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Spinach and Feta Quiche

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A flaky golden crust filled with creamy eggs, sautéed spinach, and savory feta cheese cubes, this quiche is a hearty and elegant dish perfect for brunch, lunch, or dinner.

Ingredients

Scale
  • 1 9-inch pie crust (store-bought or homemade)
  • 4 large eggs
  • 1 cup whole milk or half-and-half
  • 1 tbsp olive oil
  • 3 cups fresh spinach, chopped
  • 1 garlic clove, minced
  • 1/2 cup crumbled feta cheese or feta cubes
  • 1/4 tsp nutmeg
  • Salt and black pepper to taste
  • Optional: pinch of red chili flakes

Instructions

  1. Preheat oven to 375°F (190°C). Place pie crust in a tart pan or pie dish and prick the bottom with a fork. Pre-bake for 8–10 minutes until slightly golden. Remove and set aside.
  2. In a skillet over medium heat, heat olive oil and sauté garlic for 1 minute. Add spinach and cook until wilted, about 3 minutes. Let it cool slightly.
  3. In a bowl, whisk eggs with milk, nutmeg, salt, and pepper.
  4. Spread sautéed spinach evenly over the pre-baked crust. Pour the egg mixture over the spinach.
  5. Top with feta cubes or crumbles, and sprinkle chili flakes if desired.
  6. Bake for 35–40 minutes or until the center is set and the top is lightly golden.
  7. Cool for 10 minutes before slicing and serving warm or at room temperature.

Notes

  • Substitute feta with goat cheese or shredded mozzarella for variety.
  • You can use frozen spinach—thaw and drain thoroughly before using.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Nutrition

Keywords: spinach feta quiche, vegetarian quiche, brunch recipe, savory tart, egg pie

Find it online: https://epicrecipebox.com/spinach-and-feta-quiche/