Description
A light, savory quiche loaded with fresh spinach, tangy feta cheese, and eggs. This easy-to-make breakfast quiche is perfect for brunch, meal prep, or a protein-packed morning meal any day of the week.
Ingredients
Crust
- 1 ready-made 9-inch pie crust
Vegetables & Cheese
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cups fresh spinach, chopped
- ½ cup crumbled feta cheese
Egg Mixture
- 4 large eggs
- ¾ cup milk or half-and-half
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the quiche is assembled.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add chopped spinach and cook until wilted, about 2 minutes more. Remove from heat and set aside.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk or half-and-half, salt, and pepper until well combined and slightly frothy.
- Assemble Quiche: Place the pie crust into a 9-inch pie dish if not already in one. Spread the spinach and onion mixture evenly over the crust, then sprinkle the crumbled feta cheese evenly on top. Pour the egg mixture carefully over the filling.
- Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the quiche is set in the center and the crust is lightly golden brown.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for 5-10 minutes to firm up for easier slicing. Slice into wedges and serve warm or at room temperature.
Notes
- Substitute feta cheese with goat cheese or shredded cheddar for a different flavor profile.
- For a lower-carb version, bake the quiche without the crust.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Feel free to add other vegetables such as mushrooms or bell peppers for variation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: Mediterranean / American
