Spinach and Feta Quiche

This Spinach and Feta Quiche has eggs, feta and cheddar cheese, spinach, and tomato for a delicious breakfast or brunch.

SPINACH AND FETA QUICHE

There’s something magical about the flavors of spinach, tomato, onion, and feta when they combine. This is great for a special occasion, entertaining guests, or just a weekend!

WHAT IS A QUICHE?

A quiche is a savory egg custard cooked in a pie crust. The add-in combinations are endless. If you are looking for a low-carb/Keto option skip the pie crust.

HOW TO BLIND BAKE A PIE CRUST

To blind bake your pie crust:

1. Place crust in pie pan and cover with parchment paper or aluminum foil.
2. Fill with pie weights, dried beans, or rice all the way up the sides. 
3. Bake for about 10-12 minutes then remove from oven. Carefully lift the parchment paper/foil out with the weights. 
4. Cook pie for a few minutes uncovered to cook the bottom of the crust.

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Yield: 6 servings

This Spinach and Feta Quiche has eggs, feta and cheddar cheese, spinach, and tomato for a delicious breakfast or brunch.

• 1
  unbaked
  9″ pie crust
• 6
  large
  eggs
• 1/4
  cup
  milk or cream
• 2
  tablespoons
  finely chopped onion
• 2
  cloves
  garlic, minced
• 1/2
  teaspoon
  kosher salt
• 1/4
  teaspoon
  ground pepper
• 1
  cup
  baby spinach, chopped
• 1/2
  cup
  shredded cheddar cheese
• 1/4
  cup
  finely diced tomatoes
• 1/4
  cup
  crumbled feta cheese

1. Preheat oven to 400 degrees. Place your pie crust in a 9″ pan and prick with a fork. Blind bake for 10 minutes (see how in notes). If you don’t choose to blind bake your crust might shrink off the sides a little.

2. While crust is baking, in a large bowl, beat the eggs and cream/milk togther. Stir in the rest of the ingredients.

3. After crust has cooked for 10 minutes, reduce the heat to 350 degrees F and pour in the egg mixture.

4. Bake for 40-50 minutes or until middle is set and not jiggly. Cover edges of pie crust if they are getting too brown.

5. Let cool slightly. Cut into slices and serve.

HOW TO BLIND BAKE A PIE CRUST

To blind bake your pie crust:

1. Place crust in pie pan and cover with parchment paper or aluminum foil.
2. Fill with pie weights, dried beans, or rice all the way up the sides. 
3. Bake for about 10-12 minutes then remove from oven. Carefully lift the parchment paper/foil out with the weights. 
4. Cook pie for a few minutes uncovered to cook the bottom of the crust.

Course:

All Recipes, Breakfast

Cuisine:

American

Keyword:

spinach and feta quiche