Recipes from the heart since 2008

Spinach Feta Quiche

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Here’s a KP original quiche recipe for ya. I love Greek spinach pie, so decided to see if I could make something similar in a quiche. This turned out delicious! It’s light and flavorful–the lemon and feta give it a great zing! Serve with a side salad for lunch–leftovers are also yummy as breakfast the next morning.

Ingredients:
1 (10 oz.) package frozen chopped spinach
3/4 cup fresh mushrooms, sliced
1/2 cup white onion, diced
fresh garlic cloves, minced
1 teaspoon extra virgin olive oil
4 eggs
3/4 cup heavy cream
1 cup milk
Kosher salt and freshly ground pepper, to taste
2 Tablespoons fresh lemon juice
1 cup herb flavored Feta cheese in oil, drained well and crumbled
1 prepared pie crust
3 Tablespoons fresh grated Parmesan cheese

Directions:

  • Pre heat oven to 375 degrees F.
  • Press pie crust into a pie plate and set aside.
  • Drain spinach and squeeze out as much moisture as possible–it should be fairly dry. Set aside.
  • Over medium heat, add olive oil to pan and saute onions, garlic and mushrooms for 8 minutes, or until tender.
  • Stir in spinach and set aside to cool.
  • In a separate bowl, whisk together eggs, cream and milk.
  • Add salt, pepper, and lemon juice and whisk only until blended.
  • Stir in cooled spinach mixture and Feta cheese.
  • Scrape mixture into crust.
  • Top with grated Parmesan cheese.
  • Bake 30 to 40 minutes, or until a knife inserted in center comes out dry.
  • Cool 10 minutes before serving.
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5 thoughts on “Spinach Feta Quiche

  1. Kristen, I made this for the other night for dinner and it was incredible!

    A definate hit for both Uncle Matt and I –will be making this again soon! THANKS!

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