Spinach Quiche with Sun Dried Tomato and Basil Feta Cheese
Elevate your brunch game with this irresistible Spinach Quiche with Sun-Dried Tomato and Basil Feta Cheese, a savory masterpiece packed with Mediterranean-inspired flavors. Combining tender sautéed spinach, tangy sun-dried tomatoes, and the robust creaminess of basil-infused feta, this quiche is a symphony of taste and texture baked into a flaky, golden pie crust. Creamy eggs whisked with a blend of heavy cream and milk create an ultra-luxurious, custard-like filling, while a sprinkle of Parmesan on top adds a perfectly golden finish. With its balance of hearty greens and vibrant, zesty flavors, this easy-to-make quiche is perfect for breakfast, brunch, or even a light dinner. Serve it warm or at room temperature and let each slice transport you to a Mediterranean feast!
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Recipe Information
Ingredients
- 1 store-bought or homemade Pie crust
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves, minced
- 6 cups Fresh spinach
- 0.33 cup Sun-dried tomatoes, julienned
- 0.75 cup Basil feta cheese, crumbled
- 5 eggs Large eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 cup Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, crimp the edges if desired, and prick the bottom lightly with a fork. Blind bake the crust for 10 minutes. Remove and let cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the spinach to the skillet and sauté until wilted, about 3-4 minutes. Remove from heat and set aside to cool slightly.
In a medium mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, and black pepper until well combined.
Spread the sautéed spinach evenly over the bottom of the pre-baked crust. Distribute the sun-dried tomatoes and basil feta cheese evenly over the spinach.
Pour the egg mixture over the vegetables and cheese in the crust, ensuring it spreads evenly. Sprinkle the grated Parmesan cheese on top.
Place the quiche in the oven and bake for 40-45 minutes, or until the center is just set and the top is lightly golden. You can insert a knife in the center; it should come out clean.
Remove from the oven and let the quiche cool for at least 10 minutes before slicing and serving.
Serve warm or at room temperature.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1388 mg | 463% | |
| Sodium | 5086 mg | 221% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 40.5 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1629 mg | 125% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1810 mg | 39% | |
*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.
