Description
This Spinach Feta Quiche is a savory and satisfying dish featuring a flaky homemade crust filled with a rich blend of eggs, fresh spinach, feta, and mozzarella cheeses, enhanced by aromatic herbs. Perfect for breakfast, brunch, or a light dinner, this quiche offers a delightful balance of creamy textures and fresh flavors baked to golden perfection.
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, combine the flour, cold butter pieces, and salt. Pulse until the mixture resembles coarse crumbs. Gradually add the cold water while pulsing until the dough starts to clump together. Press the dough evenly into a pie dish and refrigerate it to chill while you prepare the filling.
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat so it’s ready for baking the quiche filling.
- Make the Filling: In a medium bowl, whisk the eggs and milk together until smooth. Then stir in the chopped spinach, crumbled feta cheese, shredded mozzarella, dried oregano, dried basil, and season with salt and pepper to your taste.
- Assemble and Bake: Pour the prepared filling evenly into the chilled pie crust. Place the quiche in the preheated oven and bake for 35 to 40 minutes, or until the filling is set and the top is a light golden brown.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for a few minutes before slicing. Serve either warm or at room temperature for the best flavor and texture.
Notes
- To ensure a tender crust, keep the butter cold and do not overwork the dough.
- Fresh spinach can be substituted with frozen spinach, but be sure to thaw and squeeze out excess water before using.
- This quiche can be made ahead of time and stored in the refrigerator for up to 2 days.
- For a richer flavor, substitute milk with half-and-half or cream.
- Feel free to add other vegetables like mushrooms or bell peppers for variety.
