Forget about the long wait when using frozen spinach for your quiche. A Fresh Feta and Spinach Quiche is your answer, and you’ll love the lighter texture, and the flavor can’t be beaten. Fresh is best!
Quiche
What I love about quiche are the endless possibilities it has to offer not only in the ingredients that can be used but also the times it can be served. Breakfast, brunch or even a dinner quiche, all times are doable, just open your frig to see what you have to work with. And now that store-bought pie crusts have been mastered your prep time is even shorter.
Don’t you think the Spring season is the beginning of “quiche season”? As our temperatures begin to warm, you’ll see quiche offered on restaurant menus. Out tastes are turning to lighter foods and when paired with a salad and or fruit, it’s the perfect lunch.
Fresh Feta and Spinach Quiche
One of my yoga instructors shares her fresh eggs and feta cheese (fresh goat milk), with us and it was perfect for today’s recipe. So picture this – fresh eggs, fresh feta, and fresh spinach. Come on folks, it doesn’t get any better! Everything about this quiche was delicious!
Blind Baking
For this recipe you’ll need to blind bake your crust. Blind baking a pie crust is baking a pie crust for a short time before filling and baking your pie. Blind baking is used for custard pies which include quiche. The unbaked crust is covered with parchment paper, filled with weights and then baked for fifteen to twenty minutes. You can buy weights for blind baking (they look like little beads) or you can use dry beans like I did for this post and in the picture above.
Why blind bake?
- Pastries can puff up when baking and this prevents air pockets from forming on the bottom of your pie crust.
- The weights prevent the sides from sagging keeping the crust in shape.
In the picture below you can see the color of the blind-baked crust before it goes in the oven for the full bake.
This Fresh Feta and Spinach Quiche is very simple to make. Please don’t be sad if your yoga instructor doesn’t have eggs and cheese to share. The carbon footprint might be a little larger but all the ingredients are in your local supermarket. Get creative and try some of your favorite seasonings or even add a little meat. Have fun with it!
What’s your favorite brunch food? We’d love to hear from you in the comments below.
Thanks so much for stopping by, Rose
- Pie crust for a 9" pie
- 2 teaspoons olive oil
- 2 teaspoons minced garlic
- ½ cup chopped onion
- 4 packed cups of fresh spinach
- 4 large eggs
- 1 cup heavy cream
- 2 pinches of cayenne pepper
- ⅛ teaspoon ground nutmeg
- 4 ounces of feta cheese (see note below)
- Salt and pepper to taste
- Prepare your pie crust for blind baking. If using a store-bought pie crust, follow the package directions. If you are using a homemade pie crust, chill for 1-2 hours before rolling.
- Preheat oven to 400 degrees F.
- To blind bake, place a piece of parchment paper on top of the unbaked pie crust and fill with some type of weight. I used a bag of beans. Make sure the weights are along the edges.
- Bake crust for 15 minutes or until lightly brown.
- Heat olive oil, onions, and garlic in a skillet and add the spinach. Cook until wilted.
- Whisk eggs and heavy cream together until combined.
- Stir in the crumbled feta cheese, spinach, cayenne pepper, and nutmeg.
- Add salt and pepper to taste.
- Remove the blind-baked pie crust from the oven and lift the parchment and weights from the crust.
- Reduce the oven temperature to 350 degrees F.
- Pour the egg mixture into the pie crust and with a spoon move the spinach around to get it placed evenly in the pan. You have the option of adding a few cheese crumbles to the top and salt and pepper.
- Bake the quiche 45-55 minutes. The color should be golden brown, and the center should not be jiggly. Give the pie pan a little shake to test the center. You should not see any movement in the center.
- I use a pie shield to prevent the crust from getting too brown.
- Cool the quiche 5 minutes before slicing and serving.
- Note
- I have 4 ounces listed for the cheese. I used a chunk of fresh feta cheese and crumbled it. A cup of crumbled cheese will do with a little to sprinkle on top.
- ENJOY!