Mediterranean Spinach Quiche
Delight in the vibrant flavors of the Mediterranean with this savory Spinach Quiche, a showstopper perfect for breakfast, brunch, or even a light dinner. This easy-to-make recipe begins with a buttery premade pie crust that cradles a luscious filling of sautéed fresh spinach, creamy feta and mozzarella cheeses, and the briny essence of sliced Kalamata olives. Sun-dried tomatoes and a hint of oregano add a burst of bold, tangy sweetness, while the rich custard made from eggs, heavy cream, and milk transforms the ingredients into a silky, golden masterpiece. With just 20 minutes of prep time and simple yet impactful ingredients, this Mediterranean-inspired quiche is a satisfying, crowd-pleasing dish packed with wholesome veggies and classic flavors. Serve it warm or at room temperature for an elegant addition to your table.
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Recipe Information
Ingredients
- 1 piece premade pie crust
- 4 cups fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic
- 4 pieces eggs
- 1 cup heavy cream
- 1 cup milk
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup Kalamata olives (pitted and sliced)
- 0.25 cup sun-dried tomatoes (chopped)
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Roll out the premade pie crust and press it into a 9-inch quiche or pie dish. Trim any excess crust and prick the bottom with a fork. Set aside.
In a large skillet, heat the olive oil over medium heat. Sauté the garlic until fragrant, about 1 minute.
Add the fresh spinach to the skillet and cook, stirring frequently, until wilted. Remove from heat and let it cool slightly. Once cool, squeeze out any excess liquid from the spinach.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Stir in the salt, black pepper, and dried oregano.
Layer the cooked spinach evenly over the bottom of the prepared pie crust.
Scatter the crumbled feta cheese, shredded mozzarella cheese, sliced Kalamata olives, and chopped sun-dried tomatoes evenly over the spinach.
Pour the egg mixture over the toppings, ensuring the liquid fills all gaps and covers the ingredients evenly.
Place the quiche in the oven and bake for 40-45 minutes, or until the center is set and the top is golden brown.
Remove from the oven and let the quiche cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1027 mg | 45% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 308 mg | 24% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 188 mg | 4% | |
*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.
