Spinach Feta Quiche
A savory open-faced pie with eggs, spinach, and crumbled feta cheese baked in a pastry crust. Sliced vegetables and fresh herbs are mixed into the custard filling, then baked until set and golden.
Ingredients
Method
Preheat oven to 375°F. Remove pie crust from freezer and let sit at room temperature for 5 minutes to soften slightly.
Chop spinach into bite-sized pieces. Dice red onion, mince garlic, and dice zucchini into small cubes. Chop fresh parsley. Crumble feta cheese.
In a large mixing bowl, whisk together eggs and heavy cream until well combined.
Stir in spinach, feta cheese, red onion, garlic, zucchini, and parsley. Season with salt, black pepper, and nutmeg; mix until evenly distributed.
Press pie crust into a 9-inch pie dish, crimping edges as desired. Lightly brush crust with olive oil.
Pour filling into crust, spreading vegetables evenly.
Bake for 35–40 minutes, until the filling is set in the center but still slightly jiggly at the edges, and the crust is golden brown.
Remove from oven and let rest for 5 minutes before slicing.
Slice into wedges and serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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