Description
A delicious Mediterranean-inspired spinach and cheese quiche featuring a flaky pie crust filled with sautéed spinach, creamy feta, and shredded cheese, baked to golden perfection. This savory quiche is perfect for breakfast, brunch, or a light dinner.
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 the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the quiche evenly.
- Sauté Spinach: In a skillet over medium heat, sauté the chopped fresh spinach until wilted, then set it aside to cool slightly. This step reduces moisture and concentrates flavor.
- Mix Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg until fully combined for a smooth custard base.
- Prepare Crust: Spread the sautéed spinach evenly over the pie crust, distributing it to cover the bottom layer uniformly.
- Add Cheese: Sprinkle the crumbled feta cheese and shredded cheese evenly over the layer of spinach to create a rich, cheesy filling.
- Combine and Pour: Pour the egg and milk mixture over the spinach and cheese layers, allowing it to settle for even cooking.
- Bake the Quiche: Place the assembled quiche in the preheated oven and bake for 35 to 40 minutes, or until the custard is set and the top is lightly golden brown.
- Cool and Serve: Remove the quiche from the oven and allow it to cool slightly before slicing and serving to help it set properly and enhance the flavors.
Notes
- You can substitute the shredded cheese with your favorite type like Gruyere or Swiss for varied flavor.
- To make the quiche gluten-free, use a gluten-free pie crust.
- Letting the quiche cool for 10 minutes before slicing prevents it from falling apart.
- Add herbs such as dill or oregano for a more authentic Mediterranean taste.
- Ensure spinach is well-drained after sautéing to avoid a watery crust.
