Grecian Quiche
Bring the vibrant flavors of the Mediterranean to your table with this irresistible Grecian Quiche, a savory masterpiece packed with fresh and wholesome ingredients. Perfectly nestled in a flaky, golden pre-made pie crust, this quiche combines sautéed spinach, sweet sun-dried tomatoes, and creamy crumbled feta cheese for a burst of rich, tangy flavor in every bite. Enhanced with aromatic garlic, onions, and a hint of dried oregano, the filling is bound together by a smooth, custard-like mixture of eggs and whole milk. This easy-to-make dish is baked to perfection, achieving a light and fluffy texture with a gorgeous golden top. Ideal for brunch, lunch, or a light dinner, this Grecian Quiche is a Mediterranean-inspired delight that's as versatile as it is delicious. Whether you're entertaining guests or seeking a quick and satisfying meal for the family, this recipe will transport your taste buds straight to sunny Greece!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 0.5 cup sun-dried tomatoes, chopped
- 0.75 cup feta cheese, crumbled
- 4 pieces large eggs
- 1 cup whole milk
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pre-made pie crust and press it into a 9-inch pie dish, trimming any excess dough. Use a fork to poke several holes in the bottom of the crust to prevent bubbling. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the chopped spinach and cook for 2-3 minutes until wilted. Remove the skillet from the heat and let the mixture cool slightly.
Sprinkle the chopped sun-dried tomatoes and crumbled feta cheese evenly across the bottom of the pie crust.
In a mixing bowl, whisk together the eggs, whole milk, dried oregano, salt, and ground black pepper until fully combined.
Spoon the spinach mixture over the sun-dried tomatoes and feta in the pie crust, then pour the egg mixture evenly over the filling.
Place the quiche in the preheated oven and bake for 35-40 minutes, or until the top is set and lightly golden, and a knife inserted into the center comes out clean.
Allow the quiche to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 5039 mg | 219% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 41.1 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 1616 mg | 124% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4259 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
