Description
Spinach and Feta Quiche is a simple, savory dish featuring flaky pie crust, tender spinach, creamy mozzarella, and salty feta baked into a protein-rich egg custard. Perfect for breakfast, brunch, or a light lunch.
Ingredients
• 1 9-inch frozen pie crust (regular, not deep-dish)
• 2 teaspoons olive oil
• 2 cups chopped fresh spinach
• 2 oz shredded 2% mozzarella cheese
• 2 oz crumbled feta cheese
• 4 large eggs
• ¾ cup skim milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
Instructions
1. Preheat oven to 425°F. Line a baking sheet with foil and place the frozen pie crust on it.
2. Use foil strips to cover the crust edges to prevent overbrowning.
3. In a skillet, heat olive oil over medium. Sauté spinach for 1–2 minutes until wilted. Let cool and squeeze out excess liquid.
4. Sprinkle mozzarella over the crust base, layer spinach over it, then top with crumbled feta.
5. In a bowl, whisk eggs, milk, salt, and pepper until combined.
6. Pour the egg mixture into the crust over the cheese and spinach.
7. Bake for 15 minutes at 425°F. Remove foil from edges, lower heat to 350°F, and bake for 25 more minutes.
8. Remove from oven when a toothpick inserted in the center comes out clean. Cool for a few minutes before slicing.
Notes
– Frozen spinach may be used—thaw and drain thoroughly.
– Use goat cheese instead of feta for a different flavor.
– Crustless option: Skip the pie shell and bake in a greased dish.
– Add sautéed onions, mushrooms, or herbs like dill for variety.
– Can be made 1 day ahead and reheated before serving.
- Prep Time: 5
- Cook Time: 40
- Method: Baked
- Cuisine: Mediterranean