Description
A delicious and easy Spinach Feta Quiche featuring a flaky pie crust filled with sautéed spinach and onions, creamy eggs blended with half & half, and a flavorful mix of feta and sharp cheddar cheese. Perfect for brunch, breakfast, or meal prep, this savory quiche combines fresh ingredients and simple techniques to create a satisfying dish.
Ingredients
Scale
Pie 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
- Preheat and Prepare Crust: Preheat your oven to 375°F. Gently press the pie dough into a 9-inch pie plate, trimming any excess edges. Set aside for filling.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook for 3-4 minutes until translucent and softened. Add chopped spinach and cook another 2 minutes, stirring occasionally until wilted. Remove from heat and allow to cool slightly.
- Mix Egg Filling: In a medium bowl, whisk together the eggs, half & half, salt, pepper, and optional nutmeg until smooth and fully combined.
- Layer Cheese and Vegetables: Sprinkle half of the crumbled feta cheese and a small portion of the shredded cheddar evenly over the bottom of the prepared pie crust. Evenly spoon the cooled spinach and onion mixture over the cheese layer.
- Pour Egg Mixture and Add Remaining Cheese: Pour the egg mixture evenly over the spinach and onion filling, allowing it to settle. Sprinkle the remaining feta and cheddar cheese evenly on top.
- Bake the Quiche: Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 40-45 minutes until the center is set and lightly golden. Test doneness by inserting a knife or toothpick in the center — it should come out clean.
- Cool and Serve: Remove from the oven and allow the quiche to rest for about 10 minutes. This helps it firm up for easier slicing. Slice into wedges and serve warm or at room temperature.
Notes
- This spinach feta quiche uses easy-to-find ingredients and a flaky crust to deliver a flavorful dish perfect for brunch or meal prep.
- You can use homemade or store-bought pie dough based on your preference and time availability.
- Optional nutmeg adds a subtle warmth that complements the spinach and feta.
- Serving the quiche warm or at room temperature makes it versatile for different occasions.
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
