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Spinach Quiche

A delicious and nutritious spinach quiche that combines eggs, cheese, and vegetables for a satisfying meal, perfect for any time of day.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Breakfast, Brunch, Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 1/2 cup butter
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 10 ounces frozen chopped spinach, thawed and drained
  • 4.5 ounces canned mushrooms, drained
  • 6 ounces herb and garlic feta, crumbled
  • 8 ounces shredded Cheddar cheese, divided 1/2 cup for filling, 1/2 cup for top
  • 1 deep-dish (9-inch) pie crust
  • 4 large eggs
  • 1 cup milk
  • Salt and pepper to taste

Method
 

Preparation
  1. Gather all ingredients.
  2. Preheat your oven to 375 degrees F (190 degrees C).
  3. In a medium skillet, melt the butter over medium heat.
  4. Add the chopped onion and garlic. Sauté until lightly browned, about 7 minutes.
  5. Stir in the thawed spinach, drained mushrooms, crumbled feta, and 1/2 cup of Cheddar cheese. Season with salt and pepper to taste.
  6. Spoon the spinach mixture into the prepared pie crust, ensuring it is evenly distributed.
Assembly and Baking
  1. In a medium bowl, whisk together the eggs and milk until thoroughly combined. Season with salt and pepper.
  2. Pour the egg mixture over the spinach mixture in the pie crust, allowing the egg to combine thoroughly with everything else.
  3. Bake in the preheated oven for 15 minutes.
  4. After 15 minutes, sprinkle the remaining Cheddar cheese on top and bake for an additional 35 to 40 minutes, until the center of the quiche is set.
  5. Allow to cool briefly before slicing and serving, about 10 minutes.

Notes

To serve, cut into wedges and pair with a mixed greens salad for a balanced meal. Quiche can be stored in the refrigerator for up to 4 days or frozen for 2 months. For a healthier alternative, try a cauliflower crust or a crustless version.