Description
This Mediterranean Spinach Cheese Feta Quiche is a savory, flavorful dish perfect for breakfast, brunch, or a light dinner. It features a crisp pie crust filled with sautéed fresh spinach, tangy feta cheese, and melty shredded cheese, all bound together with a seasoned egg and milk custard. Baked until golden and set, this quiche offers a delightful combination of creamy and fresh Mediterranean flavors.
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 ensure it reaches the right temperature for baking the quiche evenly.
- Sauté Spinach: In a skillet over medium heat, sauté the chopped spinach until it is wilted and reduced in volume. Once cooked, set aside to cool slightly to prevent excess moisture in the quiche.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg thoroughly to create a smooth, flavorful custard base.
- Assemble Quiche: Spread the sautéed spinach evenly over the unbaked pie crust, ensuring an even layer for balanced filling.
- Add Cheese: Sprinkle the crumbled feta cheese and shredded cheese evenly over the spinach layer, offering a mix of creamy and tangy flavors.
- Pour Egg Mixture: Carefully pour the whisked egg and milk mixture over the spinach and cheeses, allowing it to settle evenly in the pie crust.
- Bake: 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. This indicates the custard is fully cooked.
- Cool and Serve: Remove the quiche from the oven and allow it to cool slightly to set further before slicing and serving warm or at room temperature.
Notes
- For extra flavor, you can add herbs such as dill or oregano to the egg mixture.
- Make sure to squeeze out excess water from the sautéed spinach to avoid a soggy crust.
- You can substitute milk with half-and-half or cream for a richer quiche.
- Serve with a fresh salad for a complete meal.
- Leftovers can be refrigerated and reheated for up to 3 days.
