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Feta Quiche Recipe

Feta Quiche Recipe

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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 refrigerated pie crust (from a 14.1 oz package), softened as directed
  • 1 tbsp unsalted butter
  • 5 oz fresh baby spinach
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 4 oz crumbled feta cheese (about 1 cup)
  • 1/4 cup sun-dried tomatoes in oil, drained and chopped, optional

Method
 

  1. Preheat oven to 375°F (190°C). Press crust into a 9-inch pie plate, crimp edges, and prick bottom with a fork. Line with parchment and weights; bake 20 minutes. Remove weights and parchment; bake 8 to 10 minutes until dry and lightly golden.
  2. Melt butter in a skillet over medium heat. Add spinach and cook until wilted, 2 to 3 minutes. Squeeze spinach completely dry in a kitchen towel.
  3. Whisk eggs, milk, cream, salt, pepper, and nutmeg until smooth, about 30 seconds.
  4. Scatter spinach, feta, and sun-dried tomatoes (if using) over the crust. Pour custard slowly on top.
  5. Bake on the center rack until puffed and golden and the center barely jiggles, 35 to 40 minutes.
  6. Cool on a rack for 10 minutes, then slice into wedges and serve warm or at room temperature.

Notes

The quiche will puff up impressively in the oven and then settle as it cools. That’s normal. Resist cutting it too soon, those 10 minutes of rest make all the difference for clean slices.