Description
This Mediterranean Spinach Cheese Feta Quiche is a savory, flavorful dish perfect for brunch, lunch, or a light dinner. Featuring a flaky pie crust filled with tender sautéed spinach, tangy feta, and melty shredded cheese, all set in a creamy egg custard seasoned with nutmeg, salt, and pepper. Baked to golden perfection, this quiche combines wholesome ingredients for a satisfying and elegant meal.
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 your oven to 375°F (190°C) to ensure it reaches the proper temperature before baking the quiche.
- Sauté spinach: Heat a skillet over medium heat and sauté the chopped fresh spinach until it is wilted. Remove from heat and set aside to cool slightly.
- Prepare egg mixture: In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg until well combined to form a smooth custard base.
- Assemble quiche: Lay the pie crust into a pie dish. Spread the sautéed spinach evenly over the bottom of the crust, ensuring a uniform layer.
- Add cheeses: Sprinkle the crumbled feta cheese and shredded cheese evenly over the bed of spinach to create a rich, cheesy filling.
- Pour custard: Carefully pour the egg and milk mixture over the cheese and spinach, allowing it to settle evenly throughout the filling.
- Bake: Place the quiche in the preheated oven and bake for 35 to 40 minutes, or until the filling is fully set and the top is lightly golden brown.
- Cool and serve: Remove the quiche from the oven and let it cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- For extra flavor, you can add garlic or onions when sautéing the spinach.
- Use half-and-half or cream instead of milk for a richer custard.
- Feel free to substitute the shredded cheese with your favorite type such as Gruyere or Swiss.
- The quiche can be made ahead and reheated gently in the oven before serving.
- Leftovers keep well in the refrigerator for up to 3 days.
