Greek And Spinach Quiche
A savory Greek and spinach quiche featuring feta and Romano cheeses, perfect for brunch or light dinners, combining flaky pastry with a creamy, flavorful filling.
Ingredients
Instructions
- Prick the pastry bottom and sides with a fork in a 9-inch quiche dish.
- Bake at 400°F for 3 minutes.
- Remove from oven and prick again with a fork.
- Bake for an additional 5 minutes.
- Cook the spinach and drain well.
- In a mixing bowl, combine the cooked spinach, milk, crumbled Feta cheese, beaten eggs, melted butter, grated Romano cheese, all-purpose flour, white pepper, salt, and a dash of nutmeg.
- Pour the mixture into the prepared pastry shell.
- Bake at 350°F for 30 to 35 minutes until set and golden.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream to the filling. If Feta isn't available, crumbled goat cheese works as a great substitute. You can also use fresh spinach instead of frozen; just sauté it briefly until wilted. For added flavor, incorporate herbs like dill or oregano, which complement Mediterranean recipes beautifully.
Serving Suggestions
Serve the Greek and Spinach Quiche warm or at room temperature, making it perfect for brunch or a light dinner. It pairs beautifully with a side of Marinated 2-Bean Salad for a refreshing contrast. For a complete meal, consider adding a simple green salad or roasted vegetables on the side.
Storage & Reheating
To store leftovers, cover the quiche tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or in a preheated oven at 350°F for about 10-15 minutes until warmed through. This ensures the crust remains crispy and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Greek And Spinach Quiche contains roughly 715 calories, with 13g protein, 104g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (63% of the Daily Value), iron (41% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 622mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Sauté about 1 pound of fresh spinach until wilted, then drain and chop it before adding to the filling. This will provide a fresher taste and vibrant color to your quiche.
How do I prevent a soggy crust?
To prevent a soggy crust, ensure you bake the pastry shell beforehand, as described in the instructions. You can also sprinkle a thin layer of grated cheese or flour on the bottom before adding the filling, which helps to absorb moisture.
Can I make this quiche ahead of time?
Absolutely! You can prepare the quiche up to the baking stage, cover it, and refrigerate it for up to 24 hours. When ready to bake, simply remove it from the fridge and bake as directed. This makes it a convenient option for gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).