Spinach and Fetta Quiche
A delicious, protein-rich breakfast or brunch dish with savory spinach, creamy fetta, and a tender egg filling in a flaky crust. Great hot or cold!
Ingredients
- For the Crust optional if using store-bought:
- - 1 1/4 cups all-purpose flour
- - 1/2 tsp salt
- - 1/2 cup cold butter cubed
- - 3–4 tbsp cold water
- For the Filling:
- - 1 tbsp olive oil
- - 1/2 onion finely chopped
- - 2 cups baby spinach or thawed frozen spinach, drained
- - 4 large eggs
- - 1 cup milk or dairy-free milk
- - 1/2 cup cream optional, or more milk
- - 3/4 cup crumbled fetta cheese
- - Salt and pepper to taste
- - Pinch of nutmeg optional
Instructions
- Prepare the Crust (if making from scratch)
- In a bowl, mix flour and salt. Cut in butter until crumbly. Add cold water gradually and form a dough. Wrap and chill for 30 minutes.
- Pre-Bake the Crust
- Roll out the dough and place in a pie dish or tart tin. Prick the base with a fork. Bake at 180°C (350°F) for 10–12 minutes.
- Sauté Vegetables
- Heat oil in a pan over medium heat. Sauté onion until soft, then add spinach and cook until wilted. Remove from heat and let cool slightly.
- Prepare Egg Mixture
- In a bowl, whisk eggs, milk, cream (if using), salt, pepper, and nutmeg.
- Assemble
- Spread the spinach mixture evenly over the crust. Top with crumbled fetta. Pour the egg mixture over the top.
- Bake
- Bake in a preheated oven at 180°C (350°F) for 30–35 minutes or until the center is set and golden.
- Cool and Serve
- Let cool for 5–10 minutes before slicing. Serve warm or chilled.
- prep_time: PT15M
- cook_time: PT35M
- total_time: PT50M
- servings: 6 slices
- nutrition:
- calories: ~280
- carbohydrates: ~15g
- protein: ~12g
- fat: ~20g
- fiber: ~1g
- sugar: ~2g
Notes
- Great for meal prep; store in the fridge for up to 4 days.
- Can substitute fetta with goat cheese or omit for a dairy-free version.
- Can substitute fetta with goat cheese or omit for a dairy-free version.