This Spinach and Feta Quiche is my standard recipe for brunch, potlucks, or even a weeknight supper. It's absurdly easy to prepare, but always gets rave reviews. I recall one instance when I prepared this for a friend's birthday party, and everyone was hooked! I even used some fresh dill from my garden. Trust me, it's a flavor bomb.
The greatest part about this recipe is how sweet it is. There aren't any involved ingredients or processes to do. Anyone can create it, which is the main reason that I adore it so much. Plus, it is just extremely versatile. Experiment with different cheeses, add other veggies like mushrooms or onions, or even some dried-up tomatoes for added flavor. What's your favorite quiche buddy?
Required Equipments
- 9-inch pie plate
- Mixing bowls (large and medium)
- Whisk
- Fork
- Measuring cups and spoons
- Blender (optional)
- Pastry blender or your fingers
Spinach and Feta Quiche: Frequently Asked Questions
Spinach and Feta Quiche
A classic and delicious Spinach and Feta Quiche recipe, perfect for any occasion! Easy to follow instructions and tips for the best results.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Give it a good 10-15 minutes to heat up fully; this is important for even baking. Don't rush this step!
- If using a store-bought pie crust, carefully unfold it and gently press it into your 9-inch pie plate. If you're making your own, roll it out to about 1/8-inch thickness. The crust should cover the bottom and sides of the plate. Trim and crimp the edges; I find it gives it that homey feel.
- Blind bake (optional): If your crust needs it—check the instructions if you're using store-bought—blind bake for 10-12 minutes. This means you bake the crust alone, weighed down with pie weights or dried beans, before adding your filling. This prevents a soggy bottom, a total quiche tragedy!
- In a large bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Oh, and some nutmeg, just a whisper, for extra flavor! Don't forget the nutmeg, you'll regret it otherwise!
- In a medium bowl, gently mix the thawed spinach (squeeze out any excess water—this is very important!), crumbled feta, and half of the grated Parmesan cheese. I like to roughly chop the spinach, but that's just a preference.
- Gently fold the spinach and feta mixture into the egg batter. Do it lightly to avoid breaking up the feta too much. You want it to remain in pleasing chunks.
- Pour the mixture into the pie crust. If the crust has been blind baked, it's already in the oven, so skip straight to baking. If it hasn't, put it in the oven now.
- Bake for 40-45 minutes, or until the quiche is set and golden brown. You'll know it's done when a knife inserted near the center comes out clean. If the top starts to brown too much before the center is set, loosely cover with foil.
- Let it cool for at least 10-15 minutes before slicing and serving. This allows the quiche to firm up a bit and makes it easier to cut. Resist the urge to cut it straight from the oven – seriously, it's not worth it!
- Sprinkle the remaining Parmesan cheese over the top of the quiche just before serving, if you want a extra touch of cheesiness!
📝 Notes
- Make sure to squeeze as much moisture as possible out of the spinach. This prevents a watery quiche!
- Feel free to customize the ingredients to your liking! Add other veggies, different herbs, or other cheeses.
- For a richer taste, use full-fat milk or cream.
🍎 Nutrition
Calories: 350
Protein: 15g
Fat: 25g
Carbohydrates: 15g
Fiber: 3g
Calcium: 300mg
