Description
This delicious Spinach Feta Quiche combines a flaky homemade crust with a savory filling of fresh spinach, tangy feta, and mozzarella cheeses, seasoned with aromatic herbs. Perfect for breakfast, brunch, or a light meal, this quiche is a satisfying dish that everyone will love.
Ingredients
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
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, pulse the flour, butter, and salt together until the mixture resembles coarse crumbs. Gradually add the cold water while pulsing until the dough just comes together. Press the dough evenly into a pie dish and place it in the refrigerator to chill while you prepare the filling.
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully preheat before baking the quiche.
- Mix the filling: In a medium-sized bowl, whisk together the eggs and milk until fully combined. Stir in the chopped spinach, crumbled feta cheese, shredded mozzarella cheese, dried oregano, dried basil, salt, and pepper to blend all the flavors evenly.
- Assemble and bake: Pour the filling mixture into the chilled pie crust. Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the quiche is set in the center and the top is lightly golden brown.
- Cool and serve: Remove the quiche from the oven and let it cool for a few minutes to set. Slice and serve warm or at room temperature for the best flavor.
Notes
- You can substitute the all-purpose flour with a gluten-free flour blend if desired.
- For a richer filling, use half-and-half or whole milk instead of regular milk.
- Adding sautéed onions or garlic to the filling can enhance the flavor profile.
- The quiche can be refrigerated for up to 3 days and reheated in the oven before serving.
- Leftover crust dough can be frozen for up to one month.
