Spinach and Feta Quiche

Spinach and Feta Quiche

A spinach and feta quiche is a classic, savory dish that perfectly balances the earthy flavor of spinach with the creamy, tangy taste of feta cheese. This quiche makes for a delightful breakfast, brunch, or even a light dinner, offering a flaky crust with a rich, custard-like filling.

Easy to make and highly customizable, this spinach and feta quiche is perfect for anyone looking to impress guests with minimal effort. Plus, with spinach as a primary ingredient, it’s packed with nutrients, making it a wholesome option for vegetarians or anyone seeking a nutrient-dense meal.

Ingredients

For the Crust (optional, if making from scratch)

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water

For the Filling

• 4 large eggs
• 1 cup milk (or heavy cream for a richer quiche)
• Salt and black pepper to taste
• 1 tablespoon olive oil or butter
• 1/2 cup onions, finely chopped
• 3 cups fresh spinach leaves, roughly chopped
• 1/2 cup feta cheese, crumbled
• 1/4 teaspoon ground nutmeg (optional, for added depth)
• 1/4 cup grated Parmesan cheese (optional, for extra flavor)
• 1 tablespoon fresh dill or parsley, chopped (optional, for garnish)

How to Make Spinach and Feta Quiche

Step 1: Prepare the Crust (Skip if using pre-made crust)

Mix the Flour and Butter: In a medium bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Add Ice Water: Gradually add ice water, a tablespoon at a time, mixing until the dough starts to come together but isn’t sticky. Gather the dough, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Dough: After chilling, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie pan or tart pan, pressing it into the edges. Trim any excess dough and prick the base with a fork to prevent bubbling. Chill the crust for 15 minutes.

Pre-Bake the Crust: Preheat the oven to 375°F (190°C). Place parchment paper over the crust and fill it with pie weights or dried beans. Bake for 10-12 minutes until the edges start to turn golden. Remove the weights and parchment and bake for another 5 minutes. Set aside to cool slightly.

Step 2: Prepare the Filling

Sauté the Onions and Spinach: In a skillet, heat olive oil over medium heat. Add the onions and sauté until softened, about 3 minutes. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

Make the Custard: In a large bowl, whisk together the eggs, milk (or cream), salt, black pepper, and nutmeg. Add the crumbled feta and Parmesan (if using) and stir to combine.

Step 3: Assemble the Quiche

Combine Filling Ingredients: Spread the sautéed onions and spinach evenly over the bottom of the pre-baked crust. Pour the egg mixture over the spinach and onion mixture, ensuring an even distribution of feta and spinach throughout.

Bake the Quiche: Place the assembled quiche in the oven and bake at 375°F (190°C) for 35-40 minutes, or until the quiche is set and the top is golden. To check for doneness, insert a knife or toothpick in the center; it should come out clean.

Cool and Serve: Allow the quiche to cool for 10 minutes before slicing. This helps the quiche set further and makes it easier to slice cleanly. Garnish with chopped dill or parsley if desired, and serve warm or at room temperature.

Chef’s Notes

Crust Options: While a homemade crust is delicious, feel free to use a pre-made crust for convenience, especially if you’re short on time.

Vegetable Variations: Swap or add to the spinach with other leafy greens like Swiss chard or kale for a different flavor profile. You can also add cherry tomatoes, mushrooms, or bell peppers for extra color and nutrients.

Cheese Options: If you’re not a fan of feta, consider using goat cheese, ricotta, or even mozzarella. Each cheese will bring a unique texture and flavor to the quiche.

Make it Dairy-Free: For a dairy-free version, use almond milk or another non-dairy milk and swap the feta for a dairy-free cheese alternative.

Storage: Leftover quiche can be stored in the fridge for up to 3 days. Reheat slices in the oven or microwave for a quick meal.

Nutrition Information (per slice, based on 8 slices)

• Calories: 230 kcal
• Protein: 9 grams
• Carbohydrates: 18 grams
• Dietary Fiber: 1 gram
• Sugars: 3 grams
• Fat: 14 grams
• Saturated Fat: 7 grams
• Cholesterol: 130 mg
• Sodium: 320 mg
• Vitamin A: 35% of Daily Value (DV)
• Vitamin C: 10% of DV
• Calcium: 15% of DV
• Iron: 10% of DV

These values are approximate and will vary based on the ingredients used and portion sizes. Spinach and feta quiche offers a good amount of protein, calcium, and essential vitamins, making it a balanced option for any meal.

Final Thoughts

Spinach and feta quiche is a wonderful dish that combines the fresh, earthy flavor of spinach with the creamy, slightly tangy feta in every bite. Not only is it visually appealing, with its golden crust and vibrant green filling, but it’s also highly nutritious and satisfying.

Quiche is versatile and easy to adapt to personal preferences, making it a great addition to any meal plan. Whether you’re serving it for a brunch gathering or preparing it for weekly meal prep, this spinach and feta quiche will quickly become a favorite. Enjoy it on its own or with a fresh side salad for a complete meal!

Thanks for visiting Vegetables Recipe