Spinach & Feta Cheese Quiche
Submitted by Andrew
Creamy spinach and tangy feta baked in a flaky crust with eggs, cream, and a squeeze of lemon. This savory quiche works warm or at room temperature for brunch or dinner.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsA rich custard of eggs, cream, and milk gets loaded with chopped spinach, crumbled feta, and a splash of lemon juice that cuts right through the richness.
The feta brings briny tang while Parmesan on top forms a golden, savory crust as it bakes.
This quiche is just as good at room temperature as it is warm, making it ideal for brunch spreads, picnics, or make-ahead dinners.
Pro Tips
- Wring every drop of moisture from the spinach. A wet filling means a soggy bottom crust, and nobody wants that.
- Freshly grate your Parmesan. Pre-grated cheese from the container has anti-caking agents that prevent it from melting smoothly.
- Let the quiche cool a full 10 minutes before slicing. The custard needs time to set or it’ll run all over the plate.
- A splash of lemon juice is the secret weapon here. It brightens the whole dish and keeps it from tasting heavy.
Variations
- Swap the feta for goat cheese and add sun-dried tomatoes for a Mediterranean twist.
- Use a store-bought puff pastry shell instead of pie crust for extra flaky layers.
- Add sauteed leeks or caramelized onions for deeper sweetness in the filling.
Ingredients
Directions
Quiche Crust, baked, cooled.
Defrost spinach and squeeze out as much moisture as possible; it should be fairly dry. Cheese is better if fresh-grated.
Mix the eggs, cream, and milk. Add the salt and pepper, lemon juice, and parsley. Stir in the spinach and feta cheese. Fill the quiche crust, and place the Parmesan on top.
Bake at 375℉ (190℃). for 30 to 40 minutes, or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving.
Can also be served at room temperature.
Servings: 6
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