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Spinach and Feta Breakfast Quiche Recipe

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3.9 from 11 reviews

This easy spinach quiche recipe is perfect for a delicious breakfast or brunch. It features a delicate egg custard filling mixed with fresh spinach, green onions, and tangy feta cheese, all baked in a flaky homemade pie crust. Serve warm with a fresh green salad or seasonal fruit for a satisfying meal.

Ingredients

Pie Crust

  • 1 recipe Easy Pie Crust, chilled at least 2 hours (save remaining dough for another use)

Filling

  • 5 ounces fresh spinach
  • 6 large eggs
  • ½ cup milk
  • 1 cup crumbled feta or goat cheese
  • 1 cup chopped green onions
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the crust: Roll out one disk of pie dough into a large ⅛-inch thick circle. Carefully roll it over a rolling pin and unroll over a 9- or 9.5-inch pie dish. Press the dough firmly into the bottom and sides, trim excess to leave a ½-inch overhang, then roll the edge under to align with the pan rim. Crimp the edges using fingers or a fork. Cover loosely with plastic wrap and refrigerate while heating the oven to 425°F.
  2. Blind bake the crust: Remove plastic wrap, prick the bottom of the crust all over with a fork, line with parchment paper, and fill with dried beans or pie weights. Bake for 15 minutes until the edges set.
  3. Finish crust baking: Remove weights and parchment, then bake for an additional 5 to 8 minutes until the bottom starts to set. Remove from oven and allow to cool slightly. Reduce oven temperature to 350°F.
  4. Steam the spinach: Place spinach in a steamer basket over simmering water (about 1 inch in a pot). Cover and steam for 1 to 2 minutes until wilted. Transfer spinach to a kitchen towel and squeeze out excess moisture thoroughly.
  5. Prepare filling: In a large bowl, whisk together eggs and milk. Stir in the steamed spinach, crumbled feta, chopped green onions, sea salt, and several grinds of black pepper until combined.
  6. Assemble and bake quiche: Pour the filling into the par-baked crust. Smooth the surface with a spatula if needed. Bake for 40 to 50 minutes, or until eggs are just set and custard is firm.
  7. Cool and serve: Let the quiche cool for about 10 minutes before slicing and serving warm.

Notes

  • Leftover pie dough can be stored tightly wrapped in the refrigerator for up to 2 days or frozen for up to 3 months.
  • If using frozen chopped spinach, thaw fully and squeeze out excess water; no need to steam before adding to the filling.

Find it online: http://bitezly.com/spinach-and-feta-breakfast-quiche-recipe/