Spinach And Feta Quiche
This spinach and feta quiche is a versatile dish that you can eat for breakfast, lunch or dinner and is a great way to get some leafy greens in. Make it ahead of time to make sure it has plenty of time to cool and set before you eat it. This recipe comes from a similar one by America’s Test Kitchen.
Serves: 8
Time: 1 hr and 20 mins baking time, 15 mins hands-on prep
Ingredients
- 1 store-bought uncooked pie crust
- 5 large eggs
- 2 cups half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup crumbled feta cheese
- 10 oz package frozen spinach
Method
- Parbake the Crust: Parbake the crust by covering the crust with a double layer of aluminum foil and fill with pie weights (or dried beans/rice if you don’t have pie weights). Bake at 400°F for 25 to 30 minutes, or until the crust is dry and is light in color.
- Prep the Spinach and Oven: Adjust the oven rack to the lower-middle position and heat the oven to 350°F. Heat the frozen spinach in the microwave, then place in a tea towel and squeeze out the excess liquid - removing the excess liquid from the spinach is crucial here!
- Mix the Filling: Whisk the eggs, half-and-half, salt, and pepper together in a large bowl. Stir in the cheese and spinach (which has already been heated and squeezed dry). Transfer the filling into a 4-cup liquid measuring cup.
- Fill the Crust: Place the warm pie shell on a rimmed baking sheet and place in the oven. Carefully pour the egg mixture into the warm shell until it reaches about 1/2 inch from the top edge of the crust (you may have extra egg mixture).
- Bake and Cool: Bake the quiche until the top is lightly browned, the center is set but soft and a knife inserted about 1 inch from the edge comes out clean, 40-50 minutes. Let the quiche cool for at least 1 hour or up to 3 hours. Serve slightly warm or at room temperature. If made ahead, store in the refrigerator. Quiche can be served chilled, at room temperature or heated up.