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Creamy Emerald Spinach and Feta Quiche

creamy emerald spinach and feta quiche - featured image
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A quick and easy quiche recipe featuring fresh spinach and tangy feta cheese, perfect for brunch with a creamy, vibrant filling and flaky crust.

Ingredients

Scale
  • 1 unbaked 9-inch (23 cm) pie crust, store-bought or homemade
  • 10 oz (280 g) fresh spinach, washed and roughly chopped (or frozen, thawed and drained)
  • 1 cup crumbled feta cheese (about 150 g)
  • 4 oz (115 g) cream cheese, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream (or whole milk for lighter version)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped (optional)
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Place the unbaked pie crust into a 9-inch pie dish, pressing gently along the bottom and sides. Poke a few holes in the base with a fork to prevent bubbling.
  3. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove the weights and parchment, then bake for another 5 minutes until the crust is just starting to turn golden.
  4. Heat olive oil in a medium pan over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Add garlic and cook for 30 seconds, then add spinach. Cook until wilted, about 3-5 minutes. Drain any excess liquid and set aside to cool slightly.
  5. In a large bowl, whisk together eggs and heavy cream until smooth. In another bowl, combine cream cheese and crumbled feta, mashing or blending for a smooth texture. Stir in the cooled spinach mixture, salt, pepper, and nutmeg.
  6. Pour the cheese and spinach mixture into the egg and cream mixture, stirring gently to combine. Pour this filling into the pre-baked crust, spreading evenly.
  7. Bake the quiche on the middle rack for 35-40 minutes, or until the filling is set and the top is lightly golden. The center should wobble slightly but not be liquid.
  8. Let the quiche rest for 10 minutes before slicing to set the filling and make slicing cleaner.

Notes

Blind bake the crust to prevent sogginess. Drain spinach thoroughly to avoid watery filling. Use room temperature eggs for smoother custard. Cover crust edges with foil if browning too fast. The quiche should be set but slightly jiggly in the center to avoid dryness.

Nutrition

Keywords: quiche, spinach quiche, feta quiche, brunch recipe, creamy quiche, easy quiche, savory pie

Find it online: https://wigglebite.com/creamy-emerald-spinach-and-feta-quiche-easy-brunch-recipe-to-impress/