Description
A savory, flaky quiche filled with tender spinach, tangy feta cheese, and a creamy egg custard—perfect for breakfast, brunch, or a light dinner.
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 6 ounces fresh spinach (about 5 packed cups), washed and chopped
- 4 large eggs
- 1 cup half-and-half (or milk)
- 1 cup crumbled feta cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt (adjust to taste)
Instructions
- Preheat oven to 375°F (190°C). Place pie crust in a 9-inch quiche or pie pan; crimp edges as desired.
- Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Add chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg.
- Sprinkle half of the feta cheese over the bottom of the crust.
- Spread the spinach-onion mixture evenly over the cheese layer.
- Pour egg mixture gently over spinach and top with remaining feta (save a little for garnish if desired).
- Place quiche on a baking sheet and bake for 35–40 minutes, or until center is set and top is lightly golden.
- Let cool 10 minutes before slicing. Garnish with a sprinkle of feta or fresh herbs if desired.
Notes
- Allow quiche to rest before slicing to ensure clean cuts.
- Add a pinch of crushed red pepper or Italian seasoning for extra flavour.
- Spinach can be swapped with Swiss chard or kale.
- Quiche keeps well; store leftovers covered in the fridge for up to 3 days, or freeze slices for quick meals.