Description
This Mediterranean Spinach Cheese Feta Quiche is a flavorful savory pie featuring a buttery crust filled with sautéed fresh spinach, creamy feta, and melted shredded cheese, all bound together with a seasoned egg and milk mixture. Perfect for brunch, lunch, or a light dinner, this quiche combines Mediterranean flavors with a classic custard texture baked to golden perfection.
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 the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the quiche evenly.
- Sauté spinach: In a skillet over medium heat, sauté the chopped fresh spinach until it wilts and releases moisture. Remove from heat and set aside to cool slightly to avoid excess liquid in the quiche.
- 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. This custard base will bind the filling ingredients.
- Assemble quiche: Spread the cooled, sautéed spinach evenly over the pie crust in the baking dish or pie pan, creating a bed for the cheeses.
- Add cheeses: Sprinkle the crumbled feta cheese evenly over the spinach, followed by the shredded mozzarella or cheddar cheese, distributing them well for flavor and texture balance.
- Pour custard: Carefully pour the egg and milk mixture over the layered spinach and cheeses, allowing it to fill all gaps and evenly coat the filling.
- Bake: Place the quiche in the preheated oven and bake for 35 to 40 minutes, or until the custard is set and the top is lightly golden brown. A knife inserted in the center should come out clean.
- Cool and serve: Remove the quiche from the oven and let it cool for 10 to 15 minutes before slicing. This resting time helps the custard finish setting and makes serving easier.
Notes
- Use a refrigerated or homemade pie crust for convenience and flavor.
- Ensure spinach is well drained after sautéing to avoid a soggy crust.
- Nutmeg adds a subtle warmth to the quiche but can be omitted if preferred.
- Feel free to substitute the shredded cheese with your favorite variety for a different flavor profile.
- This quiche can be served warm or at room temperature, making it versatile for any meal.
