SPINACH FETA BREAKFAST QUICHE

A warm, savory quiche packed with spinach, herbs, and creamy feta in a buttery flaky crust. Perfect for brunch gatherings, meal prep, or cozy mornings at home.

Yield
1 quiche (6–8 servings)

Ingredients

1 9-inch pie crust (store-bought or homemade)
1 tablespoon olive oil
1 small onion, finely diced
2 cups fresh spinach, chopped
4 large eggs
1 cup half-and-half (or whole milk)
1 cup crumbled feta cheese
1/2 cup shredded mozzarella or Swiss cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Pinch of nutmeg (optional)
Fresh dill for garnish (optional)

Instructions

Step 1: Prepare the Crust
Preheat oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish. Trim and crimp the edges.
Par-bake the crust for 8–10 minutes to prevent sogginess.

Step 2: Sauté the Vegetables
Heat olive oil in a skillet over medium heat.
Add the diced onion and cook until soft and translucent.
Stir in the chopped spinach and cook until wilted. Remove from heat and cool slightly.

Step 3: Make the Egg Filling
In a mixing bowl, whisk together the eggs, half-and-half, salt, pepper, garlic powder, and nutmeg.
Stir in the feta and mozzarella.

Step 4: Assemble the Quiche
Spread the sautéed vegetables evenly over the bottom of the par-baked crust.
Pour the egg mixture over top.

Step 5: Bake
Bake for 35–40 minutes or until the center is set and the top is lightly golden.
Let rest for 10 minutes before slicing.

Kitchen Tips
For extra richness, swap half-and-half for heavy cream.
Add-ins like sun-dried tomatoes, mushrooms, or cooked bacon elevate the flavor further.
Leftovers keep beautifully refrigerated for up to 3 days.

Nutritional Information (Per Slice)
Calories 260, Protein 10g, Carbohydrates 16g, Fiber 1g, Net Carbohydrates 15g, Fat 18g, Saturated Fat 9g, Cholesterol 125mg, Sodium 440mg, Sugars 2g, Glycemic Index Medium