Spinach Cheese Feta Quiche

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Description:
This Spinach Cheese Feta Quiche is a flavorful and satisfying dish that combines fresh spinach, creamy cheese, and tangy feta in a flaky crust. Perfect for brunch, a light lunch, or even dinner, this quiche is both nutritious and delicious. It’s an easy-to-make dish that can be served warm or cold, making it ideal for meal prep or entertaining guests.

Origin:
Quiche is a classic French dish that originated in the region of Lorraine, France. This recipe takes the traditional quiche to a new level by incorporating spinach and feta, adding both flavor and a boost of nutrients. Spinach and feta are a popular combination in Mediterranean cooking, known for their bright, fresh flavors.

Ingredients Quantity:

  • 1 pre-made pie crust (or homemade if preferred)
  • 2 tablespoons olive oil (for sautéing)
  • 1 small onion, finely chopped
  • 3 cups fresh spinach, chopped
  • 1/2 cup (120g) crumbled feta cheese
  • 1/2 cup (60g) shredded mozzarella cheese
  • 4 large eggs
  • 1 cup (240ml) heavy cream or whole milk
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/4 teaspoon dried oregano or basil (optional for added flavor)

Ingredients Optional:

  • 1/4 cup cooked bacon or ham, chopped
  • Fresh herbs like parsley or chives for garnish
  • A pinch of nutmeg for extra warmth
  • 1/4 cup grated Parmesan cheese for extra richness

Instruction:

  1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish or quiche pan and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the chopped spinach and cook for another 2-3 minutes until wilted and any excess moisture has evaporated. Remove from heat and set aside to cool slightly.
  3. In a mixing bowl, whisk together the eggs, heavy cream (or milk), garlic powder, salt, pepper, and dried herbs (if using).
  4. Add the sautéed spinach and onion mixture to the egg mixture, then stir in the crumbled feta and shredded mozzarella cheese.
  5. Pour the mixture into the prepared pie crust.
  6. Bake for 35-40 minutes, or until the quiche is set in the center and lightly golden on top. You can test it by inserting a knife into the center; it should come out clean when the quiche is done.
  7. Let the quiche cool for 5-10 minutes before slicing. Garnish with fresh herbs, if desired, and serve warm or at room temperature.

Tips for Success:

  • Be sure to squeeze out any excess moisture from the spinach before adding it to the quiche filling to avoid a soggy texture.
  • If you’re using a store-bought pie crust, make sure to bake it according to the instructions before adding the filling to avoid a soggy crust.
  • You can make this quiche ahead of time. It can be stored in the fridge for up to 3 days and even tastes great the next day.
  • For a gluten-free option, use a gluten-free pie crust or bake the quiche without a crust for a crustless version.
  • Experiment with adding different cheeses, such as cheddar or goat cheese, for variety.

Recommendation:
Serving Ideas:

  • Serve with a side of mixed greens or a light tomato salad for a complete meal.
  • Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc, for a refined brunch or dinner.
  • You can also serve it with roasted potatoes or a warm soup for a comforting meal.

Make-Ahead Tip:

  • This quiche can be made in advance and stored in the refrigerator for up to 3 days. You can also freeze the quiche for up to a month. Just wrap it tightly in plastic wrap and aluminum foil, then reheat it in the oven before serving.

Nutrition (per slice, based on 8 servings):

  • Calories: ~250 kcal
  • Carbohydrates: 8g
  • Protein: 12g
  • Fat: 19g
  • Saturated Fat: 9g
  • Cholesterol: 130mg
  • Sodium: 380mg
  • Fiber: 2g
  • Sugar: 2g

Would you like to try making a dairy-free or low-carb version of this quiche? Or maybe swap out the spinach for other leafy greens like kale or Swiss chard?

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