{spinach and feta quiche}

by Cait on January 15, 2013

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I’ve never made quiche before and it kind of blows my mind.

Had I know it was this easy and this delicious, I would’ve done it a long time ago.

The best part is that I can pull it out, heat it up and have an easy, healthy meal on hand for breakfast, lunch or dinner!

Given how busy I am – I’m always down for a meal that gets that much mileage out of it.

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Especially when it’s as delicious as this one!

I also love the variety this option provides – there are SO many combinations you could do!  Including just choking it full of as many veggies as possible – in my book, that’s always a good thing 

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Spinach and Feta Quiche

Serves 8


  • 9-inch pie crust
  • 5 eggs
  • 1 cup skim milk
  • 4 oz. feta cheese
  • Handful of reduced-fat part-skim mozzarella
  • 2 cups frozen, chopped spinach
  • Olive oil
  • Salt and pepper


  • Preheat the oven to 375 F.
  • Cook spinach according to package instructions (I microwaved mine) then drain and allow it to cool.  Press down gently with paper towels to ring out any excess liquid that remains.
  • Combine eggs, milk and cheeses together and beat thoroughly.
  • Add salt and pepper to taste.
  • Press drained spinach into the bottom of the pie crust then pour egg, milk and cheese mixture over the top.
  • Drizzle olive oil over the top then place in the oven and bake for 40-45 minutes or until golden brown.

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