Best 6 Spinach And Feta Quiche Recipes

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If you're in search of a delectable and nutritious dish that combines the flavors of fresh spinach and tangy feta cheese, look no further than the spinach and feta quiche. This classic dish is a versatile culinary creation that can be enjoyed as a main course, an appetizer, or even a light lunch. Whether you're a seasoned chef or a novice in the kitchen, this article will guide you through the culinary journey of preparing a mouthwatering spinach and feta quiche. From gathering the essential ingredients to mastering the art of creating a flaky, golden crust, you'll discover the secrets to crafting the perfect quiche that will impress your taste buds and leave you craving for more. So, get ready to embark on this culinary adventure and learn how to make a spinach and feta quiche that will tantalize your senses and become a staple in your recipe collection.

Here are our top 6 tried and tested recipes!

SPINACH, MUSHROOM, AND FETA QUICHE



Spinach, Mushroom, and Feta Quiche image

Make and share this Spinach, Mushroom, and Feta Quiche recipe from Food.com.

Provided by Abbs lt3

Categories     Breakfast

Time 1h

Yield 6 pieces, 6 serving(s)

Number Of Ingredients 8

8 ounces fresh mushrooms
1/2 teaspoon minced garlic
1 (10 ounce) box frozen spinach
4 large eggs
1 cup milk
2 ounces feta cheese
1/4 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese

Steps:

  • STEP 1: Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
  • STEP 2: Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
  • STEP 3: Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
  • STEP 4: In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
  • STEP 5: Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

CRUSTLESS SPINACH, ONION AND FETA QUICHE



Crustless Spinach, Onion and Feta Quiche image

Make and share this Crustless Spinach, Onion and Feta Quiche recipe from Food.com.

Provided by erin.dienst

Categories     One Dish Meal

Time 35m

Yield 45 4, 6 serving(s)

Number Of Ingredients 9

1 medium onion, diced
6 ounces fresh express Baby Spinach
2 large eggs
1/2 cup Egg Beaters egg substitute (liquid substitute)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 pinch cayenne pepper
1 1/3 cups nonfat milk
1/2 cup feta cheese

Steps:

  • Preheat oven to 400°F.
  • Lightly grease a 10-inch quiche/tart pan (or a pie plate).
  • In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes.
  • In a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.
  • Pour quiche base into prepared pan. Top with feta cheese.
  • Bake for 25 minutes, or until center is set and the outside edge is golden brown.
  • Let set for 5 minutes, then slice and serve.

Nutrition Facts : Calories 127.4, Fat 4.5, SaturatedFat 2.5, Cholesterol 74.2, Sodium 239.7, Carbohydrate 14.1, Fiber 1.2, Sugar 4.3, Protein 7.8

CARAMELIZED ONION, FETA AND SPINACH QUICHE



Caramelized Onion, Feta and Spinach Quiche image

Make and share this Caramelized Onion, Feta and Spinach Quiche recipe from Food.com.

Provided by WonderMima

Categories     Savory Pies

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 pastry crust
2 cups fresh spinach, washed and dried
3/4 cup crumbled feta cheese
2 onions, caramelized
4 eggs
1/2 cup creme fraiche (or sour cream)
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon ground pepper

Steps:

  • Place the pie crust in a deep dish pie pan. Whisk together eggs, milk, creme fraiche, salt and pepper.
  • Place half the spinach leaves in a layer over the egg mixture, top with the feta, caramelized onions.
  • Layer the remaining spinach on top and press down to get as much egg over top as possible.
  • Bake for 25 minutes at 350 (make sure your oven is preheated). Check at that point for firmness. If it needs another 5 minutes put it back in.
  • You may need to cover the crust i half way through so it doesn't darken too much.

Nutrition Facts : Calories 534.4, Fat 38.7, SaturatedFat 17.4, Cholesterol 283.7, Sodium 955.7, Carbohydrate 31.3, Fiber 2.8, Sugar 4.1, Protein 16.1

FETA, SWEET POTATO AND SPINACH CRUSTLESS QUICHE (GLUTEN-FREE)



Feta, Sweet Potato and Spinach Crustless Quiche (Gluten-Free) image

A recipe originally from "Cathy's Kitchen" EnergyAustralia. This recipe is gluten-free as written - it does not contain flour

Provided by Jubes

Categories     Lunch/Snacks

Time 50m

Yield 1 large quiche, 8 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 red onion, cut into thin wedges
1 garlic clove, chopped
600 g sweet potatoes, peeled and cut into 1 . 5 cm cubes (kumera)
2 1/2 cups baby spinach leaves, I used 150grams (measure firmly packed)
1 cup milk
6 eggs
200 g feta cheese, crumbled, can use low-fat fetta if desired
1/2 teaspoon nutmeg
fresh ground black pepper
1/4 cup grated parmesan cheese
2 tablespoons pine nuts (optional)

Steps:

  • Grease a large flan dish, approximately 25-27cm in diamater.
  • Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.
  • Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.
  • Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.
  • Add feta cheese, stir to combine and place into prepared flan dish.
  • Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.
  • Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180°C 35-40 minutes until puffed and golden.
  • Allow to stand for 5-10 minutes before slicing.
  • Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.

Nutrition Facts : Calories 236.1, Fat 12.2, SaturatedFat 6.4, Cholesterol 168.8, Sodium 444.3, Carbohydrate 19.8, Fiber 2.7, Sugar 5, Protein 12.1

TRE'S SPINACH AND FETA CHEESE QUICHE



Tre's Spinach and Feta Cheese Quiche image

This reminds me of Greek Spanikopia. Its a wonderful and fairly easy recipe to prepare. There's never enough to go around!

Provided by Chief Teer

Categories     Greek

Time 1h25m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 10

1 medium onion, chopped
3 tablespoons oil
1 (10 ounce) package frozen spinach, chopped, well drained
1 teaspoon salt
1 teaspoon dill
1/4 lb feta cheese, crumbled
4 ounces cottage cheese
3 eggs, beaten
1 cup cream (half and half)
1 deep dish pie shell (9-inch)

Steps:

  • Preheat oven to 375°F
  • Chop onion and saute in oil 5 minutes.
  • Add frozen spinach in the 3 tablespoons oil and continue cooking, stirring often until all liquid is gone.
  • Transfer to a bowl and add remaining ingredients.
  • Pour mixture into unbaked pie crust and bake degrees for 30 to 35 minutes or until knife inserted into center comes out clean.

Nutrition Facts : Calories 435.1, Fat 34.1, SaturatedFat 15, Cholesterol 157.6, Sodium 881.8, Carbohydrate 21.2, Fiber 2.7, Sugar 3.7, Protein 12.7

SPINACH TOMATO AND FETA QUICHE



Spinach Tomato and Feta Quiche image

Spinach adds color and texture to this anytime meal. This quiche also makes a great appetizer - just slice in small wedges and top with tomato.

Provided by Chef mariajane

Categories     Savory Pies

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 deep dish pie shell
1 1/2 teaspoons olive oil, divided
1 shallot, chopped
5 eggs
1/2 cup 1% milk
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup old cheddar cheese, shredded
3 nuggets frozen spinach, thawed, prepared according to package directions and well drained
1 tablespoon fresh basil, chopped
1 cup cherry tomatoes or 1 cup grape tomatoes, pricked with a toothpick
1/3 cup feta cheese, crumbled

Steps:

  • Preheat oven to 450°F
  • Place pie shell on parchment paper-lined baking sheet.
  • Heat 1/2 teaspoons oil in a small skillet on medium-high heat. Add shallot and cook until translucent. Cool and distribute evenly over pie shell.
  • In a bowl, whisk together eggs, milk and half the salt and pepper until combined. Stir in the cheddar cheese, spinach, and basil, and pour into the pie shell.
  • Bake for 10 minutes. Meanwhile, in a small bowl, toss tomatoes with remaining oil, salt and pepper.
  • Remove quiche from oven and reduce heat to 375°F Place tomatoes on baking tray with quiche and return to oven. Bake for 30 minutes until quiche is golden brown and firm to the touch.
  • Let rest 5 minutes before cutting into 8 slices and top each with a few roasted tomatoes and crumbled feta.

Tips:

  • For a crispy crust, pre-bake the quiche crust for 10-15 minutes before adding the filling.
  • Use fresh spinach for the best flavor. If using frozen spinach, thaw and squeeze out the excess water before using.
  • Don't overfill the quiche crust. The filling should come up to about 1/2 inch from the top of the crust.
  • Bake the quiche until the center is set and a knife inserted into the center comes out clean. This usually takes about 30-35 minutes.
  • Let the quiche cool for at least 15 minutes before slicing and serving. This will help the quiche to set and hold its shape.

Conclusion:

Spinach and feta quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover spinach and feta cheese. With its creamy filling and flaky crust, this quiche is sure to be a hit with everyone who tries it.

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