Description
This Spinach Feta Quiche is a delicious and savory dish combining a flaky homemade crust with a creamy filling of fresh spinach, feta, and mozzarella cheeses. Baked to a golden perfection, it makes a perfect brunch or light dinner option that is both satisfying and flavorful.
Ingredients
Scale
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup butter, cold and cut into pieces
- 1/4 cup cold water
- 1/4 tsp salt
For the Filling
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- 4 large eggs
- 1 cup milk
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
Instructions
- Prepare the Crust: In a food processor, pulse the flour, cold butter pieces, and salt until the mixture resembles coarse crumbs. Gradually add the cold water, pulsing until the dough forms and comes together. Press this dough evenly into a pie dish, forming the base and edges. Refrigerate the crust while you prepare the filling.
- Preheat Oven: Set your oven to 375°F (190°C) to warm up while you get the filling ready.
- Prepare the Filling: In a medium bowl, vigorously whisk the eggs and milk until combined. Then fold in the chopped fresh spinach, crumbled feta cheese, shredded mozzarella, dried oregano, dried basil, salt, and pepper to evenly distribute all flavors.
- Assemble and Bake: Pour the prepared filling mixture into the chilled crust. Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the quiche is firm in the center and the top is lightly golden brown.
- Cool and Serve: Remove the quiche from the oven and let it cool for several minutes to set properly before slicing. Serve warm or at room temperature for the best taste experience.
Notes
- Using cold butter and water helps create a flaky crust.
- You can substitute milk with half-and-half for a richer filling.
- Feel free to add sautéed onions or garlic to the spinach for extra flavor.
- Leftover quiche can be refrigerated for up to 3 days and reheated before serving.
