| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 16g | 7g | 18g |
| sugars | fibre | protein | salt |
| 2g | 2g | 12g | 0.80g |
Every time I make a Spinach and Feta Quiche, it takes me back to my culinary journey starting in the heart of Texas, where food was always at the center of celebrations, gatherings, and daily life. To me, this particular dish embodies versatility and the beauty of simplicity, while bringing out the flavors that I love, embedded in Tex-Mex and Southern culinary traditions. In my humble kitchen, I found that I could bring the South to anywhere in the world through this quiche recipe.
The Health Factor
While the taste is delectable enough to make the Spinach and Feta Quiche a favorite, what makes it even more appealing is the array of health benefits it offers. It packs in nutritious spinach, one of nature’s top super-foods, rich in iron and vitamins A, C, and K. Medical News Today highlights how spinach can contribute to improved eye health, reduced oxidative stress, and better heart health due to its high antioxidant content. This quiche also includes eggs, a fantastic source of protein, and the olive oil we use adds a dose of good fat. The feta and cheddar cheese besides enhancing taste, contribute calcium for stronger bones.
A Versatile Delight
What I particularly love about the Spinach and Feta Quiche is its universal appeal and versatility. Whether it’s served for breakfast, brunch, lunch, or dinner, it always finds a place on the dining table fitting into the menu seamlessly. This special dish is somewhat similar to a Greek spinach pie called Spanakopita, yet it maintains its unique persona with the inclusion of pie crust and a medley of different cheeses.
When considering pairing options, a fresh salad with a citrusy dressing or a light tomato bisque soup can beautifully compliment the quiche. Don’t forget to serve it with a refreshing Southern sweet tea, the perfect way to round off any meal.
As a nod to my roots, and as an homage to the Southern tradition with my modern twist, the Spinach and Feta Quiche spurs my love for expressing my spirit through the culinary arts. Each time I make and serve this quiche, it’s a blending of culture, love for food, and most importantly, the joy of sharing.
What You’ll Need
- 1 pie crust
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 4 cups fresh spinach leaves
- 1/2 cup crumbled feta cheese
- 1/2 cup grated cheddar cheese
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Method
Step One
Preheat your oven to 180°C or 350°F. Lay the pie crust into a 9-inch pie plate and set aside.
Step Two
Heat the olive oil in a skillet over medium-high heat. Add the chopped onion to the skillet and sauté until they’re softened and starting to brown, which should take about 5 minutes. Add the minced garlic, stirring it into the onions until fragrant, which will take about 1 minute.
Step Three
Add the spinach leaves to the skillet. Cook, stirring continuously, until the spinach is wilted. This should take around 2 to 4 minutes. Remove the skillet from heat and allow it to cool slightly.
Step Four
Sprinkle the crumbled feta cheese and grated cheddar cheese evenly over the bottom of the pie crust. Once the spinach mixture has cooled slightly, spread it evenly over the cheese.
Step Five
In a large bowl, whisk together the eggs, whole milk, salt, black pepper, and nutmeg until completely combined. Pour this mixture into the pie crust, making sure it covers the spinach and cheese layers.
Step Six
Place the pie plate into the preheated oven. Bake for 45 to 50 minutes, or until the quiche is firm and just starting to brown on top. Allow the quiche to cool for a few minutes before slicing and serving.
