Description
This Spinach Feta Quiche is a delicious and savory dish perfect for breakfast, brunch, or a light dinner. Featuring a flaky homemade crust filled with a creamy mixture of fresh spinach, feta, and mozzarella cheeses, eggs, and herbs, this quiche offers a delightful blend of flavors and textures. Baked to a golden perfection, it is both comforting and elegant, making it a versatile recipe to impress family and guests.
Ingredients
Scale
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup butter, cold and cut into pieces
- 1/4 cup cold water
- 1/4 tsp salt
For the Filling
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- 4 large eggs
- 1 cup milk
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
Instructions
- Prepare the Crust: In a food processor, pulse the flour, cold butter pieces, and salt until the mixture looks like coarse crumbs. Gradually add the cold water while pulsing until the dough gathers into a ball. Press this dough evenly into a pie dish, ensuring the bottom and sides are covered. Refrigerate the crust while you prepare the filling to help it firm up.
- Preheat Oven: Set your oven to 375°F (190°C) and allow it to heat fully to ensure even baking of the quiche.
- Prepare the Filling: In a medium bowl, whisk the eggs and milk until well combined. Add the chopped fresh spinach, crumbled feta, shredded mozzarella, dried oregano, dried basil, and season with salt and pepper. Stir everything together gently to mix evenly.
- Assemble and Bake: Pour the spinach and cheese filling mixture into the chilled pie crust, spreading it evenly. Place the pie dish in the preheated oven and bake for 35 to 40 minutes, or until the quiche is fully set in the center and the top is lightly golden brown.
- Cool and Serve: Remove the quiche from the oven and let it cool for a few minutes. This resting time allows the quiche to firm up slightly, making it easier to slice. Serve warm or at room temperature as desired.
Notes
- For a crispier crust, you can blind bake the pie crust for 10 minutes before adding the filling.
- Feel free to add other vegetables like mushrooms or bell peppers for variation.
- Use whole milk or 2% milk for a creamier texture; substitute with a dairy-free milk if desired.
- This quiche can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for pie crusts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Baking
- Cuisine: Mediterranean
