Spinach Feta Quiche
Wilted fresh spinach, mozzarella and feta baked in an egg custard in a frozen 9-inch pie crust. Bake at 425°F, then 350°F, and cut into 8 slices.
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Ingredients
- 1 pie crust 9-inch, frozen
- 2 teaspoons olive oil
- 2 cups fresh spinach chopped
- 2 ounces mozzarella cheese shredded
- 2 ounces feta cheese crumbled
- 4 eggs large
- 3/4 cup skim milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a heavy baking sheet with aluminum foil, set the frozen pie crust on it and loosely cover the exposed crust edges with strips of foil.
- Heat the olive oil in a large skillet over medium heat. Add the spinach and sauté, stirring occasionally, for 1 to 2 minutes, until wilted. Remove from the heat. When it is cool enough to touch, squeeze out the excess liquid.
- Scatter the mozzarella across the bottom of the crust. Add the spinach, then sprinkle the feta over it. Whisk the eggs, milk, salt and pepper in a bowl and pour over the filling.
- Bake on the baking sheet for 15 minutes at 425°F. Reduce the oven to 350°F, remove the foil strips from the crust edges and bake for another 25 minutes, or until an inserted toothpick comes out clean. Check the center with a food thermometer for 165°F.
- Let the quiche cool for a few minutes, then cut it into 8 slices.
Notes
Squeeze the wilted spinach well so the filling does not turn watery. Refrigerate leftovers within 2 hours.
Nutrition
Serving: 1servingCalories: 205kcalCarbohydrates: 13.8gProtein: 8.2gFat: 12.8gSodium: 454mgFiber: 0.7gSugar: 1.8g