Spinach And Feta Quiche Recipe
Spinach and feta quiche is one of those basic foods that cost an absurd price for a tiny slice when you place an order in a restaurant.
I always crave more as the portion is never enough. However, even if quiche seems fancy, it’s very simple to prepare and you can always customize the ingredients to your taste.
Here is a "fresh seasonal" ingredients list for today's spinach feta quiche:
Ingredients
- 1 frozen (thawing) deep-dish pie shell
- 1⁄3 cup of butter
- 1 tsp bottled minced garlic
- 1 (10-ounce) box of frozen chopped spinach (thawed & squeezed dry)
- 1 small chopped onion
- 8 ounces shredded sharp cheddar cheese
- 1 cup of milk
- 4 eggs (lightly beaten)
- 6 ounces of feta cheese with dried basil and tomato (crumbled)
- 1 (4 ounces) jar of sliced and drained mushrooms
- Salt & pepper
Directions
- Heat oven to 375°F.
- Saute the onion and garlic in butter in a large pan for app. 5 minutes or until just soft.
- Remove from heat.
- Stir in 4 oz. cheddar, feta cheese, mushrooms, and spinach.
- Mix well and place it into the pie crust.
- Whisk together the eggs, milk, salt, and pepper in a medium bowl.
- Pour over the spinach mixture, poking holes to allow the egg mixture to seep inches.
- Bake for 15 minutes
- Top with the remaining 4 oz. cheddar and continue baking for 40 minutes or until the knife inserted in the center comes out clean.
The combination of spinach and feta cheese creates a flavorful filling that's perfectly complemented by the buttery pie crust. Plus, the creamy egg custard filling adds richness and depth to the dish.
Whether you're hosting brunch for friends or just looking for a comforting weekend breakfast, this quiche is sure to impress.
Give it a try and savor the delicious flavors of Italy in the comfort of your own kitchen.
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