Spinach Feta Cheese Quiche
Submitted by bekstrutton
Briny feta and chopped spinach baked in a silky egg custard with cream, lemon juice, and Parmesan. A Greek-inspired quiche that works for brunch, lunch, or a light dinner.
YIELD
1 quichePREP
15 minCOOK
40 minREADY
1 hrsFeta does all the heavy lifting in this quiche. Its salty, tangy crumbles melt into the custard as it bakes, spreading briny flavor through every slice.
Chopped spinach, beaten eggs, cream, and milk get stirred together with a splash of lemon juice and fresh parsley, then poured into a pre-baked crust and topped with grated Parmesan.
The lemon juice is a subtle but important touch. It brightens the rich custard and keeps the whole thing from feeling heavy.
Serve warm straight from the oven or let it cool to room temperature. Either way, it holds up beautifully.
Kitchen Tips
- Use a pre-baked quiche crust. A raw crust won’t cook through properly with this amount of wet filling.
- Crumble the feta into uneven pieces. Some larger chunks give you pockets of intense flavor while smaller bits melt into the custard.
- Test for doneness with a knife in the center. If it comes out clean, pull it. Overbaking dries out the custard.
- Rest 10 minutes before cutting. The filling firms up as it cools and you’ll get cleaner slices.
Ingredients
Directions
Mix the eggs, cream, and milk.
Add the salt and pepper, lemon juice, and parsley.
Stir in the spinach and feta cheese.
Fill the quiche crust, and place the Parmesan on top.
Bake at 375℉ (190℃). for 30 to 40 minutes, or until a knife inserted in the center comes out dry.
Cool for 10 minutes before serving.
Can also be served at room temperature.
Comments
