Introduction
A Spinach and Feta Quiche is a classic savory dish that combines tender spinach, creamy feta cheese, and flavorful herbs baked in a buttery pie crust. This hearty and satisfying quiche is perfect for brunch, lunch, or dinner, and can be enjoyed warm or cold. With its rich, custard-like texture and delicious flavor combination, this quiche is sure to become a favorite in your recipe repertoire.
What’s Unique About This Recipe
This recipe stands out for its perfect balance of flavors and textures. The combination of earthy spinach and tangy feta cheese creates a harmonious filling that is both savory and satisfying. The addition of aromatic herbs like garlic, thyme, and nutmeg adds depth of flavor, while the flaky, buttery crust provides a delicious contrast. Whether served as the main course or as part of a spread, this Spinach and Feta Quiche is sure to impress.
Ingredients
- 1 pre-made pie crust (store-bought or homemade)
- 4 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup milk or half-and-half
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Nutrition
Each serving of Spinach and Feta Quiche approximately contains:
- Calories: 280
- Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 155mg
- Sodium: 430mg
- Carbohydrates: 17g
- Fiber: 1g
- Sugars: 2g
- Protein: 13g
Step by Step Instructions
Step 1: Preheat the Oven and Prepare the Crust
- Preheat your oven to 375°F (190°C).
- Place the pie crust in a pie dish and press it firmly against the bottom and sides. Trim any excess crust and crimp the edges with a fork.
Step 2: Cook the Spinach
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic and cook until softened, about 2-3 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
Step 3: Prepare the Filling
- In a mixing bowl, whisk together the eggs, milk or half-and-half, dried thyme, ground nutmeg, salt, and pepper until well combined.
- Stir in the cooked spinach mixture, crumbled feta cheese, and grated Parmesan cheese until evenly distributed.
Step 4: Assemble and Bake the Quiche
- Pour the filling into the prepared pie crust, spreading it out evenly.
- Place the quiche on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
- Remove from the oven and let the quiche cool for a few minutes before slicing and serving.
Serving Tips
Serve the Spinach and Feta Quiche warm or at room temperature, accompanied by a simple side salad dressed with vinaigrette for a complete meal. This quiche is also great for brunch or as part of a buffet spread for entertaining guests.
Storage Tips
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through before serving.
FAQs
Q: Can I use frozen spinach instead of fresh? A: Yes, you can substitute frozen spinach for fresh. Thaw and drain the spinach before cooking to remove excess moisture.
Q: Can I make the quiche crustless? A: Yes, if you prefer a crustless quiche, you can skip the pie crust and pour the filling directly into a greased pie dish. Adjust the baking time as needed.
This Spinach and Feta Quiche is a versatile and delicious dish that is perfect for any meal of the day. With its flavorful filling and flaky crust, it’s sure to be a hit with family and friends alike.