Spinach and Feta Quiche
A delicious quiche filled with fresh spinach and tangy feta, perfect for brunch or a light dinner.
Equipment
- 10-inch quiche or tart pan Can use a deep dish pie plate as an alternative.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion diced (about 1 cup)
- 6 ounces fresh baby spinach leaves
- Salt and pepper to taste
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 cups whole milk
- 1/2 cup feta cheese reserve a little for garnish
- 1/2 cup cherry or grape tomatoes halved
- Fresh basil leaves optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate) with cooking spray or a little olive oil.
- In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and sauté until softened, about 3-4 minutes. Tip: Stir occasionally to prevent burning.
- Stir in the fresh baby spinach leaves and cook until just wilted, which should take about 2-3 minutes. If your skillet is small, you may need to do this in batches. Season with salt and pepper to taste, then set aside to cool for 5 minutes.
- In a large bowl, whisk together the 4 large eggs, 1/2 cup all-purpose flour, and 1/2 teaspoon baking powder until smooth. Gradually whisk in the 1 1/2 cups whole milk, then fold in the cooled spinach-onion mixture. Mix well.
- Pour the egg mixture into the prepared quiche pan. Sprinkle the 1/2 cup of feta cheese on top.
- Arrange the halved cherry or grape tomatoes on top of the quiche, pressing them gently so they are just visible on the surface.
- Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are golden brown and pulling away from the pan. Tip: Check for doneness by inserting a knife into the center; it should come out clean.
- Allow the quiche to cool for 10 minutes before slicing.
- Garnish with the reserved feta and fresh basil leaves, if desired. Serve and enjoy!
Notes
For added flavor, consider mixing in some cooked beef or sautéed mushrooms. This quiche can be served warm or at room temperature, making it perfect for brunch or a light dinner.