Description
This Spinach Feta Quiche is a delicious savory pie featuring a flaky homemade crust filled with a creamy mixture of eggs, fresh spinach, feta, and mozzarella cheeses, seasoned with aromatic oregano and basil. Perfect for brunch, lunch, or a light dinner, this quiche offers a delightful balance of flavors and textures.
Ingredients
Scale
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 together the all-purpose flour, cold butter pieces, and salt until the mixture resembles coarse crumbs. Gradually add the cold water while pulsing until the dough forms a cohesive ball. Press the dough evenly into a pie dish and place it in the refrigerator to chill while you prepare the filling.
- Preheat Oven: Set your oven to preheat at 375°F (190°C) to ensure it’s ready for baking the quiche once assembled.
- Prepare the Filling: In a medium-sized bowl, whisk together the eggs and milk until smooth. Stir in the chopped fresh spinach, crumbled feta cheese, shredded mozzarella cheese, dried oregano, dried basil, and season with salt and pepper to taste. Mix well to combine all ingredients evenly.
- Assemble and Bake: Pour the prepared filling mixture into the chilled pie crust. Place the pie dish on the middle rack of the preheated oven and bake for 35 to 40 minutes, or until the quiche is fully set and the top is lightly golden brown.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for a few minutes. Slice it and serve warm or at room temperature for the best flavor and texture.
Notes
- You can substitute milk with half-and-half or cream for a richer filling.
- Ensure the butter and water used for the crust are very cold to achieve a flaky texture.
- Fresh herbs can be used instead of dried if preferred; increase quantity slightly for more flavor.
- Leftover quiche can be stored in the refrigerator for up to 3 days and reheated before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
