Spinach feta quiche

Spinach feta quiche

I first had this spinach feta quiche at a summer potluck in the park. Over the years and with a few modifications it’s become a regular on the menu for just about any occasion. Perfect for breakfast, brunch, lunch and dinner; served hot, cold or room temperature; for here or there and anywhere, on a train or on a plane…you get the idea! Packed with vitamins, the spinach adds a healthy dose of nutrients to this delicious dish. I like to round out the flavors in this spinach quiche with chunks of salty feta, fresh mushrooms and every once in a while, a pile of bacon.

Spinach feta quiche
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Spinach Feta Quiche

Ingredients

  • 1 tbsp olive oil
  • 1 lb fresh spinach, chopped
  • 1/2 medium sweet onion, chopped
  • 6 mushrooms, sliced + roughly chopped
  • 2 cloves fresh garlic, finely chopped
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 eggs
  • 3 tbsp milk
  • 8 oz feta, cut into 1/2 inch cubes
  • 4 slices bacon, chopped + cooked (*Optional)
  • 1 pie crust

Instructions

  1. Preheat the oven to 350 degrees.

  2. Add the oil to a non-stick skillet over medium heat. Sauté spinach, onion and mushrooms with the garlic, oregano, salt and pepper until the spinach and mushrooms are wilted and the liquid has evaporated. About 8 minutes. Turn off heat and set aside to cool. 

  3. In a large bowl whisk the eggs with the milk. Add the feta along with the spinach mushroom mixture and bacon if you're adding it. Stir to combine. 

  4. Pour the mixture into the uncooked pie crust. To make your own, try this easy pie crust recipe. Bake at 350 degrees for 40 minutes until the spinach quiche is puffed up and golden brown.

    Spinach feta quiche ready to bake