Description
A delightful and savory Spinach Feta Quiche featuring a flaky pie crust filled with sautéed spinach, onions, and a rich custard made from eggs, half & half, and a blend of feta and cheddar cheeses. Perfect for brunch, breakfast, or light dinner, this quiche combines Mediterranean flavors with a creamy, satisfying texture.
Ingredients
Scale
Crust
- 1 9-inch pie dough (homemade or store-bought)
Filling
- 1 Tablespoon olive oil
- 1 small onion, finely chopped
- 3 cups fresh spinach, chopped
- 4 large eggs
- 1 cup half & half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 3/4 cup crumbled feta cheese, divided
- 1/2 cup shredded white cheddar cheese, divided
Instructions
- Prepare the crust: Preheat the oven to 375°F. Gently press the pie dough into a 9-inch pie plate, trimming any excess edges. Set the crust aside.
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add the chopped spinach and cook for another 2 minutes until wilted. Remove from heat and let cool slightly.
- Mix custard: In a medium bowl, whisk together the eggs, half & half, salt, black pepper, and nutmeg until smooth and well combined.
- Assemble quiche: Sprinkle half of the feta cheese and some of the shredded cheddar evenly over the bottom of the pie crust. Layer the spinach and onion mixture on top evenly.
- Pour custard and add cheese: Pour the egg mixture over the spinach layer, allowing it to settle throughout. Top with the remaining feta and shredded cheddar cheeses.
- Bake: Place the pie plate on a baking sheet to catch drips. Bake in the preheated oven for 40-45 minutes until the center is set and lightly golden; a toothpick inserted should come out clean.
- Rest and serve: Remove from oven and allow the quiche to rest for 10 minutes to firm up. Slice into wedges and serve warm or at room temperature.
Notes
- This quiche is great for brunch, meal prep, or a quick breakfast.
- The optional nutmeg adds a warm, subtle spiced note but can be omitted if preferred.
- Use fresh spinach for best flavor; frozen spinach can be substituted but must be thawed and drained well.
- For a crispier crust, blind bake the pie crust for 8-10 minutes before adding filling.
- Serve with a light salad to round out the meal.
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
