Description
A savory spinach and feta quiche with eggs, milk, onion, garlic, and flaky crust that’s perfect for brunch, meal prep, or dinner.
Ingredients
1 pre-made pie crust (or homemade)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
6 cups fresh spinach, chopped (or 10 oz frozen, thawed and drained)
4 large eggs
1 cup whole milk (or half-and-half)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 1/2 cups feta cheese, crumbled
1/2 cup shredded mozzarella (optional)
Instructions
Preheat oven to 375°F (190°C).
Place pie crust into a 9-inch dish, trim edges, prick with fork, and pre-bake for 8–10 minutes.
In a pan, heat olive oil, add onion and garlic, and sauté until softened.
Add spinach and cook until wilted, then remove from heat and drain excess liquid.
In a bowl, whisk eggs, milk, salt, pepper, and nutmeg.
Spread spinach mixture evenly over crust, sprinkle feta and mozzarella, and pour egg mixture on top.
Bake for 40–45 minutes until set and lightly golden.
Cool for 10 minutes before slicing and serving.
Notes
To prevent soggy crust, always pre-bake. For frozen spinach, squeeze out all excess water. Substitute goat cheese for feta or try kale instead of spinach for variation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Baking
- Cuisine: French-Inspired