Savory Spinach and Feta Breakfast Quiche

Name: Savory Spinach and Feta Breakfast Quiche
Cook time: 45 min
Yield: 8 servings
Ingredients: 1 piece 9-inch pie crust, unbaked fit into pie dish; 15 g unsalted butter for sautéing; 75 g yellow onion small dice; 170 g fresh spinach roughly chopped; 6 piece large eggs beaten; 240 ml heavy cream; 60 ml whole milk; 3 g fine salt; 1 g black pepper freshly ground; 0.5 g ground nutmeg; 115 g feta cheese crumbled; 5 ml olive oil for brushing or greasing if needed

This baked quiche uses a blind-baked crust for a crisp base, then a simple egg custard enriched with cream, spinach, feta, and onion. It slices cleanly after resting and works for breakfast or a brunch spread.

By Julienne

Savory Spinach and Feta Breakfast Quiche

Cook time: 45 minutes

Servings: 8

Ingredients

1 piece 9-inch pie crust, unbaked fit into pie dish
15 g unsalted butter for sautéing
75 g yellow onion small dice
170 g fresh spinach roughly chopped
6 piece large eggs beaten
240 ml heavy cream
60 ml whole milk
3 g fine salt
1 g black pepper freshly ground
0.5 g ground nutmeg
115 g feta cheese crumbled
5 ml olive oil for brushing or greasing if needed

Instructions

Heat the oven to 190°C. Place the pie crust in the 9-inch pie dish and crimp the edges. Line the crust with foil and fill with pie weights or dried beans. Oven is fully preheated and the crust is lined for blind baking.
Blind bake the crust on a rimmed baking sheet for 15 minutes, then remove the foil and weights and bake 5 minutes more until the surface looks matte and lightly set. The crust looks dry on the bottom and pale golden at the edges.
While the crust bakes, melt the butter in a medium skillet over medium heat. Add the onion and cook until translucent, 3 to 4 minutes. Add the spinach and cook just until wilted and any excess moisture has cooked off, 1 to 2 minutes. The onion is soft and the spinach has collapsed with little visible liquid.
In a mixing bowl, whisk the eggs with the cream, milk, salt, pepper, and nutmeg until smooth. Fold in the feta and the warm spinach mixture. The custard looks evenly mixed with feta distributed throughout.
Pour the filling into the hot crust. Bake 25 to 30 minutes, until the edges are set and the center has a slight wobble when nudged. The top is lightly golden and the center jiggles only slightly, not sloshing.
Rest the quiche for 10 minutes before slicing. If desired, brush the crust edge lightly with olive oil for a little sheen before serving. The quiche slices cleanly and the center is just set.