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Spinach Feta Quiche

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A creamy spinach and feta quiche with a bright flavor, perfect for brunch or a light meal. This recipe offers options for a classic crust or a crustless version for lower carbohydrates.

Ingredients

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  • 1 unbaked 9-inch pie crust (or omit for crustless)
  • 1 tbsp olive oil
  • 1 cup chopped fresh spinach
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • 3 large eggs
  • 1 1/2 cups half-and-half or milk
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). If using a crust, place it on a baking sheet.
  2. If making a crustless quiche, lightly grease a 9-inch pie plate or tart pan.
  3. In a skillet, heat olive oil over medium heat. Add red onion and cook until softened, about 3-5 minutes.
  4. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  5. Squeeze out any excess moisture from the spinach mixture.
  6. In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg until well combined.
  7. Spread the spinach, feta, and onion mixture evenly over the bottom of the pie crust or pie plate.
  8. Pour the egg mixture over the spinach and feta.
  9. If using a crust, you can add decorative strips of pie crust on top if desired.
  10. Bake for 35-45 minutes, or until the center is set and the top is golden brown. A knife inserted near the center should come out clean.
  11. Let the quiche cool for at least 10 minutes before slicing and serving.

Notes

  • To prevent a soggy crust, blind bake the pie crust for 10-15 minutes before adding the filling.
  • For a crustless version, you can add a tablespoon or two of almond flour to the egg mixture for structure.
  • This quiche can be made ahead and reheated.
  • For meal prep, bake in mini muffin tins for individual portions.

Nutrition

Find it online: https://blissbatter.com/spinach-feta-quiche-recipe/