Can I add other vegetables or meats to this quiche?

Absolutely! Feel free to add cooked bacon, mushrooms, or sun-dried tomatoes to the filling. Get creative!

Can I make this quiche ahead of time?

Yes, you can assemble the quiche the night before and store it, covered, in the refrigerator. Bake as directed the next day, possibly adding a few minutes to the baking time.

Can this quiche be frozen?

I haven't tried it personally, but some folks have had success freezing baked quiche. Let it cool completely, wrap it well in plastic wrap and then foil, and freeze. Thaw overnight in the refrigerator before reheating.

Is it possible to make this without the crust?

You could skip the crust and make it a crustless quiche. Grease the pie dish well before pouring in the egg mixture, then reduce baking time by around 10 minutes. Keep an eye on it to ensure it doesn't overcook.

How do I prevent the crust from burning?

If the crust starts to brown too quickly, loosely cover it with aluminum foil during the last 15-20 minutes of baking.

Can I use a different cheese instead of feta?

Yes, you can substitute the feta with goat cheese or Gruyère for a different flavor profile. The texture will be slightly different, but the taste is amazing!

Ever find yourself scrambling (pun intended!) for a brunch idea that's both impressive and easy to pull off? Or maybe you're staring down a fridge full of eggs and spinach, wondering what culinary magic you can conjure? Well, look no further! This Make-Ahead Egg and Spinach Quiche with Feta is your answer. It's the kind of dish that's fancy enough for guests but simple enough for a weekday meal. I love it, and I'm pretty sure you will too!

My inspiration for this quiche came from a friend's potluck. Everyone brought something, and one person showed up with something that looked amazing but tasted bland. I wanted to create a dish that looked just as good and tasted incredible. The key? Fresh ingredients, flavorful feta, and a perfectly flaky crust. So, let's dive into the details and make some amazing quiche!

Make Ahead Egg and Spinach Quiche with Feta

Name: Make Ahead Egg and Spinach Quiche with Feta
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Meal-Prep
Ingredients: 1 1/2 cups All-purpose flour; 1/2 teaspoon Salt; 1/2 cup (1 stick) Cold unsalted butter, cut into cubes; 4-6 tablespoons Ice water; 1 tablespoon Olive oil; 1/2 medium Onion, chopped; 10 ounces Fresh spinach, chopped; 4 Large eggs; 1/2 cup Milk; 1/4 cup Heavy cream; 1/4 teaspoon Salt; 1/4 teaspoon Black pepper; Pinch Ground nutmeg; 4 ounces Feta cheese, crumbled

This Make-Ahead Egg and Spinach Quiche with Feta is a delicious and easy-to-prepare dish perfect for brunch, lunch, or a light dinner. With a flaky crust and a creamy, savory filling, it's sure to be a crowd-pleaser.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 50 minutes

Total Time: 80 minutes

📖 Instructions

First, let's prepare the crust! In a large bowl, whisk together the flour and salt. If you're feeling fancy, you can use your food processor here. I sometimes just throw everything in and hope for the best; it's worked so far!
Next, cut in the cold butter using a pastry blender or your fingertips (if you're feeling brave!). Work quickly until the mixture resembles coarse crumbs. What does this mean for you? It means little pockets of butter will create a flaky crust. *chef's kiss*
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! Overmixing means a tough crust, and nobody wants that.
Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This step is crucial; don't skip it!
While the dough is chilling, let's get started on that spinach filling. Heat olive oil in a large sauté pan over medium heat. Add the onion and cook until softened, about 5 minutes. I always cry when cutting onions, anyone else?
Add the spinach to the pan and cook until wilted, about 3-5 minutes. Squeeze out any excess moisture from the spinach, maybe this will prevent it being soggy.
In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and nutmeg. I like to add a pinch of red pepper flakes for a little kick, dont tell anyone.
Stir in the cooked spinach mixture and feta cheese. Mmmm, feta!
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Carefully transfer the dough to a 9-inch pie dish and trim any excess dough. Crimp the edges of the crust for a pretty, rustic look.
Pour the egg and spinach mixture into the prepared crust.
Bake for 45-50 minutes, or until the quiche is set and the crust is golden brown. A knife inserted near the center should come out clean.
Let the quiche cool for at least 10 minutes before slicing and serving. Enjoy this delicious, make-ahead breakfast, brunch, or light dinner!