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Spinach Feta Quiche

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A classic quiche featuring fresh spinach and tangy feta cheese in a creamy custard, baked in a flaky pie crust.

Ingredients

Scale
  • 1 9-inch frozen pie crust (not deep-dish)
  • 2 teaspoons olive oil
  • 2 cups chopped fresh spinach
  • 2 ounces shredded 2% milk Mozzarella cheese
  • 2 ounces crumbled Feta cheese
  • 4 large eggs
  • 3/4 cup skim milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with foil and place the frozen pie crust on it. Cover the edges of the crust with strips of foil to prevent over-browning.
  2. Heat olive oil in a skillet over medium heat. Add spinach and sauté for 1–2 minutes until wilted. Cool, then squeeze out excess liquid.
  3. Sprinkle Mozzarella over the crust, top with spinach, then crumbled Feta. Whisk eggs, milk, salt, and pepper; pour over filling. Bake at 425°F for 15 minutes, then reduce heat to 350°F, remove foil from crust edges, and bake 25 more minutes until set. Cool briefly before slicing.

Notes

For best results, squeeze as much liquid as possible from the cooked spinach to avoid a soggy crust. Let the quiche cool for a few minutes before slicing for cleaner cuts. Leftovers can be refrigerated for up to 3 days.

Nutrition

Find it online: https://www.receipster.com/spinach-feta-quiche/

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