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Spinach Feta Quiche

This easy-to-make quiche encapsulates a perfect balance of creamy eggs, fresh spinach, and delightful feta cheese, all encased within a crispy pie crust.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dinner, Lunch
Cuisine: American, Comfort Food
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs Provides a fluffy and rich custard base.
  • 1 piece pie crust A golden, flaky crust that adds crunch.
  • 2 tablespoons chopped onions Aromatic and slightly sweet.
  • 1/2 bunch fresh spinach (chopped, about 1 cup) Brings a fresh, earthy taste.
  • 1/2 cup cheddar cheese (shredded) Creamy and sharp.
  • 1/4 cup feta cheese crumbles Tangy and crumbly, for flavor.
  • 1 tablespoon butter Enhances overall taste.
  • 1/2 teaspoon salt Essential for flavor enhancement.
  • 1/4 teaspoon pepper Adds a mild kick.

Method
 

Preparation
  1. If using a frozen pie crust, start by thawing it completely.
  2. Poke holes in the bottom of the pie crust with a fork to prevent bubbling, then bake at 350°F (175°C) for 10 minutes.
  3. In a large bowl, whisk together the eggs, salt, and pepper until well combined.
  4. Remove the pre-baked pie crust from the oven. Layer the chopped onions in the crust.
  5. Add the chopped spinach on top of the onions.
  6. Sprinkle the shredded cheddar cheese and feta cheese crumbles over the spinach.
  7. Pour the egg mixture into the pie crust, filling all the gaps.
  8. Dot the top with small pieces of butter.
  9. Place the quiche on a cookie sheet and bake at 350°F for 24-30 minutes, until the center is set and the top is lightly golden.
  10. Let the quiche cool for 5 minutes before slicing and serving.

Notes

Using fresh spinach enhances texture and color. Substitute with your favorite cheese or add more veggies for extra nutrition. Avoid opening the oven door for a fluffier quiche. Store leftovers in the refrigerator for up to 3 days.