Spinach and Feta Quiche

Name: Spinach and Feta Quiche
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Yield: 8 portions
Cuisine: French
Ingredients: 1 pre-made pie crust (9-inch (23 cm)); 300 g fresh spinach (washed and tough stems removed); 200 g feta cheese (crumbled); 4 large eggs (beaten); 1 cup milk; 1/2 cup heavy cream; 1/4 tsp nutmeg (freshly grated); 1/2 tsp salt; 1/4 tsp black pepper (freshly ground)

80 min 8 portions Medium

All Recipes

Spinach and Feta Quiche

Savory spinach and feta quiche with a crisp, blind-baked crust and perfectly set filling.

Prep

20 min

Cook

50 min

Total

80 min

Servings

Difficulty

Medium

Spinach and feta quiche is a delightful dish that combines the distinct flavours of earthy spinach and tangy feta cheese in a rich, creamy custard. This versatile quiche is perfect for breakfast, brunch, or even a light dinner, offering a satisfying meal that's both nutritious and delicious. The secret to a perfect quiche lies in its preparation, especially when it comes to the spinach. Properly squeezing the spinach dry is crucial to prevent the dreaded wet quiche, a common pitfall. With a crisp, blind-baked crust and a filling that's just the right consistency, this spinach and feta quiche will surely become a favourite in your recipe collection.

Ingredients

Servings

Crust

Filling

Instructions

Prepare the crust

Preheat your oven to 190°C (375°F). Roll out the pre-made pie crust and fit it into a 9-inch (23 cm) pie pan. Prick the bottom with a fork to prevent bubbling.

Pro tip: Place parchment paper over the crust and fill with baking weights or dried beans to maintain shape.

Blind bake the crust

Bake the crust for 15 minutes until lightly golden. Remove the weights and parchment, and bake for an additional 5 minutes. Set aside to cool.

Pro tip: Blind baking ensures a crisp crust that won't get soggy from the filling.

Cook the spinach

In a large pan over medium heat, wilt the spinach for 2-3 minutes until just softened. Let it cool slightly, then squeeze out all excess moisture.

Pro tip: Use a clean kitchen towel or cheesecloth to squeeze the spinach thoroughly.

Prepare the filling

In a large bowl, whisk together the eggs, milk, cream, nutmeg, salt, and pepper. Stir in the crumbled feta and squeezed-dry spinach until well combined.

Assemble the quiche

Pour the egg mixture into the blind-baked crust, ensuring the filling is evenly distributed.

Pro tip: Gently shake the pan to settle the filling and remove any air bubbles.

Bake the quiche

Reduce the oven temperature to 180°C (350°F). Bake the quiche for 35-40 minutes, or until the filling is set and the top is lightly golden.

Pro tip: The center should be slightly wobbly but will firm up as it cools.

Cool and serve

Allow the quiche to cool for at least 10 minutes before slicing and serving.

Pro tip: Cooling helps the quiche set fully, making it easier to slice cleanly.

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Tips & Tricks

<ul><li>Ensure your spinach is thoroughly squeezed dry to avoid a soggy quiche.</li><li>Use a fork to prick the pie crust before blind baking to prevent bubbling.</li><li>Let the quiche cool slightly before slicing for clean cuts.</li></ul>

Serving Suggestions

This spinach and feta quiche pairs beautifully with a simple green salad or a bowl of soup for a complete meal. It can be made ahead of time and stored in the refrigerator for up to three days, making it a convenient option for meal prep. To reheat, cover the quiche with foil and warm it in a preheated oven at 180°C (350°F) for about 15 minutes. Avoid microwaving as it might make the crust soggy.