Simple but Sensational Spinach and Feta Quiche
Elevate your brunch game with this Simple but Sensational Spinach and Feta Quiche, a recipe that perfectly balances creamy, cheesy indulgence with fresh, savory goodness. Featuring a flaky, golden store-bought pie crust as the base, this quiche layers sautéed fresh spinach with tangy crumbled feta and a touch of Parmesan for extra richness. The luscious custard filling, made with a blend of eggs, milk, and heavy cream, is seasoned with a hint of nutmeg for a warm, aromatic depth. Quick to assemble and baked to perfection in under an hour, this versatile dish is ideal for breakfast, lunch, or dinner. Serve it warm or at room temperature, paired with a crisp side salad for a meal that’s as easy as it is impressive. Perfect for busy weekdays or elegant weekend gatherings, this spinach and feta quiche is a must-try for any occasion!
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Recipe Information
Ingredients
- 1 piece store-bought pie crust (9 inches)
- 200 grams fresh spinach
- 1 tablespoon olive oil
- 4 large eggs
- 240 milliliters milk
- 120 milliliters heavy cream
- 100 grams feta cheese, crumbled
- 50 grams grated Parmesan cheese
- 0.125 teaspoon nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 190°C (375°F).
Place the store-bought pie crust into a 9-inch (23 cm) pie pan. Trim any excess crust hanging over the edges and prick the bottom of the crust with a fork to prevent bubbling.
Blind bake the crust: Place a sheet of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper. Bake for another 5 minutes. Remove from oven and set aside to cool slightly.
While the crust bakes, heat the olive oil in a large skillet over medium heat. Add the fresh spinach and sauté for 2-3 minutes, stirring frequently, until wilted. Remove from heat and drain any excess liquid.
In a large mixing bowl, whisk together the eggs, milk, and heavy cream until smooth. Stir in nutmeg, salt, and black pepper.
Sprinkle the sautéed spinach evenly over the partially baked crust. Add the crumbled feta cheese and Parmesan in an even layer.
Pour the egg mixture gently over the spinach and cheese, ensuring the filling is evenly distributed.
Place the quiche in the middle rack of the oven and bake for 35-40 minutes, or until the center is just set and the top is lightly golden.
Remove the quiche from the oven and let it cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.1 g | 250% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 4456 mg | 194% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 18.5 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1669 mg | 128% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 837 mg | 18% | |
*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.
