Description
A savory Mediterranean-inspired spinach and cheese quiche featuring crumbled feta and shredded mozzarella or cheddar cheese, baked to golden perfection in a flaky pie crust. This quiche combines fresh sautéed spinach with a creamy egg custard seasoned with nutmeg, salt, and pepper, making it a delicious breakfast, brunch, or light dinner option.
Ingredients
Scale
Crust
- 1 pie crust
Filling
- 4 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 cup shredded cheese (such as mozzarella or cheddar)
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the quiche.
- Sauté Spinach: Heat a skillet over medium heat and sauté the chopped fresh spinach until wilted, which usually takes a few minutes. Remove from heat and set aside to cool so it doesn’t release too much moisture during baking.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg until the mixture is smooth and well combined, creating a flavorful custard base.
- Assemble Quiche: Spread the cooled sautéed spinach evenly over the bottom of the pie crust. Sprinkle the crumbled feta cheese and shredded cheese on top of the spinach layer for a rich, cheesy filling.
- Pour Egg Mixture: Carefully pour the egg and milk mixture over the spinach and cheese layers, making sure it distributes evenly throughout the crust.
- Bake: Place the quiche into the preheated oven and bake for 35-40 minutes, or until the filling is set and the top turns lightly golden brown. You can insert a knife or toothpick in the center to check if it comes out clean.
- Cool and Serve: Remove the quiche from the oven and allow it to cool slightly before slicing. This helps the custard set further and makes slicing easier.
Notes
- Use either mozzarella or cheddar cheese to suit your taste preference or mix both for a richer flavor.
- Ensure spinach is well drained after sautéing to prevent a soggy crust.
- You can substitute milk with half-and-half or cream for a richer quiche.
- Nutmeg is traditional in quiches, but you can omit or adjust according to your preference.
- Serve warm or at room temperature with a fresh salad for a complete meal.
