Spinach & Mushroom Feta Quiche
A savory baked custard tart filled with tender spinach, sautéed mushrooms, and tangy feta cheese, perfect for brunch or picnic-style lunches.
Ingredients
Main Ingredients
- 4 large Large eggs Use room-temperature eggs for even blending; substitute 6 egg whites for lower fat.
- 1 cup Heavy cream Use half-and-half for lighter custard; whole milk will thin the filling slightly.
- 1 cup Spinach, chopped Baby spinach works well; substitute kale for firmer texture, sauté longer first.
- 1 cup Mushrooms, sliced Cremini or button mushrooms are ideal; use shiitake for deeper umami flavor.
- 1 cup Feta cheese, crumbled Use block feta crumbled for best texture; goat cheese gives creamier tang.
- to taste Salt and pepper Season conservatively; feta adds salt so taste before final seasoning.
- Olive oil or butter Use olive oil for brightness, butter for richer flavor; use a neutral oil if preferred.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Heat olive oil or butter in a skillet over medium heat.
- Sauté mushrooms until soft, stirring occasionally to brown evenly.
- Add chopped spinach to the skillet and cook until wilted, then remove from heat and let cool slightly.
Mixing Custard
- Whisk eggs, heavy cream, salt, and pepper together in a bowl until fully blended.
- Fold the sautéed spinach and mushrooms into the egg mixture until combined and evenly distributed.
Baking
- Grease a pie dish and pour the egg-vegetable mixture into the dish, spreading it evenly.
- Top the mixture with crumbled feta, distributing evenly across the surface.
- Bake for 25-30 minutes, or until the quiche is set and slightly golden on top.
- Allow to cool for a few minutes, slice, and serve warm.
Notes
Use room-temperature ingredients for best results. Drain excess liquid from cooked vegetables to avoid a watery quiche. Allow resting time after baking for cleaner slicing.