Description
This Spinach Quiche is a delicious and wholesome breakfast or brunch option featuring a flaky homemade pie crust filled with tender steamed spinach, tangy feta cheese, green onions, and a custardy blend of eggs and milk. Perfectly baked to a golden finish, this quiche offers a flavorful and satisfying meal, ideal served alongside a fresh green salad or seasonal fruit.
Ingredients
Scale
Pie Crust
- 1 recipe Easy Pie Crust (chilled at least 2 hours, save remaining dough for another use)
Filling
- 5 ounces fresh spinach
- 6 large eggs
- ½ cup milk
- 1 cup crumbled feta or goat cheese
- 1 cup chopped green onions
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Prepare the crust: Roll out one disk of pie dough until you have a large circle about ⅛-inch thick. Carefully transfer it over a 9- or 9.5-inch pie dish, pressing it firmly into the bottom and sides. Trim excess dough to leave a ½-inch overhang, then roll the edge under itself to align with the rim and crimp using your fingers or a fork. Loosely cover with plastic wrap and refrigerate while preheating the oven.
- Blind bake the crust: Preheat oven to 425°F (220°C). Remove plastic wrap, prick the bottom of the crust all over with a fork, then line with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes until the crust edges are set.
- Finish baking the crust: Remove the weights and parchment paper, then bake the crust for another 5 to 8 minutes until the bottom begins to set. Remove from oven and allow to cool slightly. Reduce the oven temperature to 350°F (175°C).
- Steam the spinach: Place spinach in a steamer basket over a pot with 1 inch of simmering water. Cover and steam for 1 to 2 minutes until wilted. Transfer to a kitchen towel, let cool slightly, and wring out excess moisture.
- Mix filling: In a large bowl, whisk together eggs and milk. Stir in the steamed spinach, crumbled feta, chopped green onions, sea salt, and freshly ground black pepper until well combined.
- Assemble and bake: Pour the egg mixture into the par-baked crust, smoothing the top with a spatula if needed. Bake at 350°F for 40 to 50 minutes, or until the eggs are just set.
- Cool and serve: Remove the quiche from the oven and allow it to cool for 10 minutes before slicing and serving.
Notes
- This quiche makes a delightful breakfast or brunch dish with a creamy egg custard filling and savory spinach and feta.
- Serve with a fresh green salad or seasonal fruit for a balanced meal.
- Ensure you use a 9 or 9.5-inch pie plate for best results.
- You can use either crumbled feta or goat cheese depending on your flavor preference.
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 280
- Sugar: 2g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 215mg
