Description
This Mediterranean Spinach Cheese Feta Quiche is a savory and satisfying dish that combines fresh spinach, tangy feta, and melty shredded cheese in a flaky pie crust. Perfect for brunch, lunch, or a light dinner, this quiche offers a flavorful Mediterranean twist on a classic favorite.
Ingredients
Scale
Crust
- 1 pie crust
Filling
- 4 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 cup shredded cheese (such as mozzarella or cheddar)
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the quiche.
- Sauté Spinach: In a skillet, sauté the chopped spinach until wilted to reduce moisture and enhance flavor. Set aside to cool so it doesn’t upset the egg mixture.
- Mix Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg until fully combined and smooth.
- Prepare Crust: Spread the sautéed spinach evenly over the unbaked pie crust, creating a uniform layer.
- Add Cheese Layers: Sprinkle the crumbled feta cheese and shredded cheese over the spinach layer to build the cheesy filling.
- Combine and Pour: Pour the prepared egg mixture evenly over the cheese and spinach layers to bind the filling.
- Bake Quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden brown.
- Cool and Serve: Remove from oven and allow the quiche to cool slightly before slicing and serving for best texture and flavor.
Notes
- For a crispier crust, you can blind bake the pie crust for 8-10 minutes before adding the filling.
- Use whole milk or 2% milk for a richer texture; alternatives like almond milk can be used for a lighter version.
- Feel free to substitute spinach with Swiss chard or kale for variation.
- Nutmeg enhances the flavor but can be omitted if unavailable or undesired.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
