Spinach and Feta Quiche

Spinach Feta Quiche

Spinach Feta Quiche 2

Mid-week is a challenging time in my house. That when Miles’ karate class ends late leaving us with very little time for a “formal” dinner.

Usually pizza is involved!!

Or if I had time the weekend before, I’m able to pull a portioned meal from the freezer that I put together and we nuke our dinner.

This night a light bulb went off. Quiche! Miles eats only two vegetables: broccoli and spinach, and he only eats spinach if it’s in a quiche.

Spinach Feta Quiche 1

I always have a box of frozen spinach and pie crust’s (for when I’m feeling lazy) in the freezer, so I was set. I just needed to grab a little feta on my lunch break.

We were eating in under an hour. This may sound like a long time, but while the quiche is in the oven, there’s time for homework and guitar practice.

The quiche by the way was great.   After it cooled, I cut what was left over into slices, individually wrapped them and popped them in the freezer. I’m thinking we’ll have it for brunch over the weekend!

Spinach & Feta Quiche

  • 1 10 oz package of frozen chopped spinach (, fully thawed and drained)
  • 1 tablespoon olive oil
  • 2 tablespoons chopped shallots ((optional))
  • 1 teaspoon dill ((fresh or dried))
  • 2 large eggs
  • 1/3 cup heavy cream or milk
  • 1/2 cup crumbled feta cheese
  • 1 frozen pie sheet (, thawed)
  1. Preheat oven to 425°F.
  2. Bake pie shell in bottom third of oven until set and pale golden, about 7 minutes.
  3. OPTIONAL: While shell is baking, in a medium skillet sauté shallots in oil over moderately high heat, stirring, 1 minute.
  4. Remove pan from heat, combine with spinach and dill, and season with salt and pepper. In a medium bowl whisk together eggs and cream. Add the spinach mixture with the egg and cream mixture. Stir in feta cheese. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.

 

7 Comments Add yours

  1. Great! I’m so glad it worked out. I think it’s best to take recipes and make them your own

  2. Dorothy Blackwell says:

    My quiche turned out great, thanks! I used spinach, smoked salmon, and a feta/grated cheese combo. In hindsight, I could have deleted the grated cheese, but no complaints. Looked perfect and tasted wonderful. And, most important, VERY easy. I’ve been looking for a good quiche recipe, but many of them are overly complicated. Thanks!

  3. Kate! I’m so glad she liked it! I will admit that I don’t eat eggs,but I love quiche so I don’t put in as many eggs for fear that it may taste too eggy 🙂

  4. Kate says:

    I just tried your quiche and it was delicious. Spinach and Feta quiche has been my daughters favorite food since she began eating. Whole Foods quit carrying their version of this quiche and we have been searching for an acceptable substitute ever since. My daughter is quite particular and she ate 1/4 of this in one setting. I did add 1 more egg, a splash extra of heavy whipping cream, a sprinkle of ground nutmeg and a spoonful of garlic. Thank you for sharing your recipe.

  5. Maybe the dryness could have come from over baking? I always take baking times with a grain of salt, because every oven is different. Also, a more traditional quiche has more eggs than my recipe (I’m not a huge egg and custard fan) so I used less eggs and more spinach. You can always try to add less spinach if you’d like to try the recipe again 🙂

  6. Maybe the dryness could have come from over baking? I always take baking times with a grain of salt, because every oven is different. Also, a more traditional quiche has more eggs than my recipe (I’m not a huge egg and custard fan) so I used less eggs and more spinach. You can always try to add less spinach if you’d like to try the recipe again 🙂

  7. Kristyn Norris says:

    I just tried to make this and it turned out very drive y and I even added more eggs and cream and it was still dry. It definitely needs more something to turn out like a quiche.

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