Spinach and Feta Quiche
This Spinach and Feta Quiche combines flaky pastry with a creamy egg filling, bringing together the earthy flavors of fresh spinach and the tangy bite of feta cheese.
Ingredients
- 1 9- inch pie crust homemade or store-bought
- 6 large eggs
- 1 cup heavy cream
- 10 oz fresh spinach roughly chopped
- 1 cup crumbled feta cheese
- 1 medium onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). If using store-bought pie crust, let it come to room temperature.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add spinach in batches, stirring until just wilted. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper.
- Drain any excess liquid from the spinach mixture to prevent a soggy quiche.
- Line your pie dish with the crust, crimping the edges.
- Spread the spinach mixture evenly across the bottom of the crust.
- Sprinkle crumbled feta cheese over the spinach.
- Pour the egg mixture over everything.
- Bake for 45-50 minutes, or until the center is set and the top is lightly golden.
- Let rest for 10-15 minutes before serving.