This is my absolute favourite quiche, probably because it is full of Greek flavours. I use spinach, feta cheese, roasted red peppers, red onions and a sprinkle of nutmeg to bring everything together. This spinach feta quiche can easily be made without a crust, but I prefer it with a rich, crisp buttery pastry. Another great variation of this is to spread a small layer of black olive tapenade below the filling or top with Kalamata Olives prior to baking.
My Spinach & Feta Quiche
- 1 9-inch pie shell, unbaked (I prefer my All-Butter Crust w/ Greek Yogurt, reducing the sugar to 1 1/2 tsp)
- 10 ounces fresh spinach, wilted, well drained and chopped (or frozen, cooked, drained well and chopped)
- 1 jarred roasted red pepper, chopped small
- 1 rounded tablespoon finely minced red onion
- 3 eggs
- 1 cup milk
- 1/4 cup melted unsalted butter
- 2 tbsp flour
- 3/4 cup crumbled Feta Cheese (I prefer Holmestead)
- 1/4 cup grated parmesan cheese
- S&P to taste
- 1/2 tsp ground nutmeg
In a large bowl, beat eggs and whisk in milk, melted butter, salt, pepper, flour and nutmeg. Stir in the cooked, chopped and drained spinach, onion, red pepper, parmesan and crumbled feta. Set aside. In a preheated 400 degree oven, bake the cold crust which has been poked on the bottom and sides with a fork for 4 minutes, remove and poke with a fork again. Bake for another 4 minutes. Remove from oven, reduce oven to 350 and pour filling into crust. Bake for 35-45 minutes or until just set in the centre. Remove and set on cooling rack for at least 20 minutes before eating.
This quiche reheats very, very well and can be eaten both warm or at room temperature.