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Spinach and Feta Breakfast Quiche

Spinach and feta breakfast quiche pairs tender wilted spinach with creamy eggs and tangy feta in a flaky, blind-baked crust. Bake until the edges are set and the center barely jiggles for neat slices after resting.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
chilling and resting 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated
For the filling
  • 1 tbsp olive oil
  • 0.5 yellow onion small, finely chopped
  • 5 oz fresh baby spinach
  • 5 eggs large
  • 1.5 cup half-and-half
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 oz feta cheese crumbled

Equipment

  • 1 9-inch pie plate
  • 1 10-inch skillet

Method
 

Blind-bake the crust
  1. Heat the oven to 375°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edge.
  3. Chill the crust for 15 minutes.
  4. Line the crust with parchment paper and fill it with pie weights or dried beans.
  5. Bake for 15 minutes.
  6. Carefully remove the parchment and weights, then bake for 5 minutes more, until the bottom looks dry.
Cook the filling
  1. Heat the olive oil in a 10-inch skillet over medium heat.
  2. Add the onion and cook for 3 to 4 minutes until softened.
  3. Add the spinach and cook for 1 to 2 minutes, stirring, until wilted.
  4. Transfer the spinach mixture to a plate to cool slightly.
  5. Whisk the eggs, half-and-half, salt, and pepper in a medium bowl.
  6. Stir the feta into the egg mixture.
Assemble and bake
  1. Reduce the oven temperature to 350°F.
  2. Spread the spinach mixture in the crust.
  3. Pour the egg mixture over the spinach.
  4. Bake for 35 to 45 minutes, until the edges are set, the center barely jiggles, and the center reaches 160°F.
  5. Let the quiche rest for 15 minutes before slicing.

Notes

Let the cooked spinach cool slightly before adding it to the crust so it does not warm the egg mixture. Refrigerate leftovers for up to 3 days; the quiche can be frozen. For a lighter option, use whole milk in place of the half-and-half.