Description
This Spinach Quiche is a delicious and easy-to-make breakfast or brunch dish featuring a delicate egg custard filled with fresh spinach, tangy feta cheese, and green onions, all baked in a flaky homemade pie crust. Perfectly balanced with savory flavors and a tender texture, it’s great served warm alongside a fresh green salad or 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 Pie Crust: Roll out one disk of pie dough to a large circle about ⅛-inch thick. Gently roll it over your rolling pin and unroll it over a 9- or 9.5-inch pie dish. Press it firmly into the bottom and up the sides of the pan with your hands. Trim excess dough to leave a ½-inch overhang, then roll the dough edge under itself to align with the rim. Crimp the edges using fingers or a fork. Tent loosely with plastic wrap and refrigerate while preheating the oven.
- Blind Bake the Crust: Preheat oven to 425°F. Remove plastic wrap, prick the bottom of the crust all over with a fork. Line the crust with parchment paper, fill with dried beans or pie weights up to the top of the crust. Bake for 15 minutes until edges are set.
- Finish Baking the Crust: Remove parchment and weights carefully. Bake crust for an additional 5 to 8 minutes until the bottom begins to set and looks lightly golden. Remove and let cool slightly.
- Steam the Spinach: Lower oven temperature to 350°F. Place spinach in a steamer basket over simmering water (about 1 inch). Cover and steam for 1 to 2 minutes until wilted. Transfer spinach to a kitchen towel and squeeze out excess moisture thoroughly.
- Mix Filling: In a large bowl, whisk together the eggs and milk until combined. Add the steamed spinach, crumbled feta cheese, chopped green onions, sea salt, and freshly ground black pepper. Stir gently to combine.
- Fill the Crust: Pour the egg mixture into the warm pie crust. Use a spatula to spread it evenly if needed.
- Bake the Quiche: Bake at 350°F for 40 to 50 minutes, or until the eggs are just set and the top is lightly golden.
- Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing and serving warm.
Notes
- This quiche makes a tasty breakfast or brunch option, balancing savory spinach and feta flavors with a creamy egg custard.
- Use a 9- or 9.5-inch pie plate to ensure proper fit for the crust and filling.
- Leftover pie crust dough can be saved and refrigerated for future use.
- Ensure spinach is well-drained to prevent a soggy crust.
- Serve with a crisp green salad or fresh fruit for a complete meal.
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 210 mg
