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Delicious spinach feta quiche with flaky crust and fresh ingredients

Delicious Spinach Feta Quiche

This Delicious Spinach Feta Quiche features a flaky pie crust filled with a rich and creamy egg custard, vibrant spinach, and tangy feta cheese. It's an ideal dish for any meal, offering a delightful blend of textures and flavors.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 9-inch pie crust store-bought or homemade
For the Filling
  • 1 tablespoon olive oil
  • 1/2 cup red onion chopped
  • 10 ounces fresh spinach roughly chopped
  • 2 cloves garlic minced
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk whole or 2%
  • 4 ounces feta cheese crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • 9-inch pie dish
  • Large skillet
  • Large mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and place the pie crust into a 9-inch pie dish.
Cook Spinach Mixture
  1. Heat olive oil in a skillet over medium heat, then sauté chopped red onion until softened, about 3-5 minutes.
  2. Add the chopped spinach and minced garlic to the skillet, cooking until the spinach wilts completely and any excess moisture has evaporated.
  3. Remove the spinach mixture from heat and let it cool slightly, then squeeze out any remaining liquid to prevent a watery quiche.
Assemble and Bake
  1. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until well combined.
  2. Spread the cooled spinach mixture evenly over the bottom of the prepared pie crust, then sprinkle with crumbled feta cheese.
  3. Carefully pour the egg mixture over the spinach and feta, ensuring even distribution.
  4. Bake for 40-50 minutes, or until the center is set and a knife inserted near the center comes out clean.
  5. Let the quiche cool for at least 10-15 minutes before slicing and serving.

Notes

For a golden brown crust, you can blind bake the pie crust for 10-15 minutes before adding the filling. Leftovers can be stored in the refrigerator for up to 3 days.