Spinach And Feta Quiche Recipes

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SPINACH & FETA QUICHE



Spinach & Feta Quiche image

Hands down, this is the best quiche I've ever tasted! The family that I cook for call it "KizziQuiche"... from Allrecipies.com. I've tried it using low-fat ingredients also, with great success!

Provided by Kizzikate

Categories     Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 teaspoon bottled minced garlic
1 small onion, chopped
12 ounces shredded sharp cheddar cheese, divided
1 cup milk
4 eggs, lightly beaten
salt & pepper, to taste
1 (10 ounce) box frozen chopped spinach, thawed & squeezed dry
6 ounces feta cheese with dried basil and tomato, crumbled
1 (4 ounce) jar sliced mushrooms, drained
1 frozen deep dish pie shell, slightly thawed

Steps:

  • Heat oven to 375°F.
  • In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
  • Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.
  • In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.
  • Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.

Nutrition Facts : Calories 571.7, Fat 46.3, SaturatedFat 24.8, Cholesterol 246.9, Sodium 700.4, Carbohydrate 17.3, Fiber 2, Sugar 1.8, Protein 23.3

SPINACH & FETA QUICHE



Spinach & Feta Quiche image

Great brunch dish, or a light dinner entree. The better quality feta you use, the better this will taste. Use 12-inch springform tart pan or springform pan

Provided by P48422

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 20

3 cups all-purpose flour
1/2 teaspoon salt
8 ounces unsalted butter, cold,cut into small pieces
1 large egg
6 -8 tablespoons ice water
3/4 cup shredded gruyere cheese (or Swiss or whatever)
2 (10 ounce) packages frozen spinach, thawed
1 tablespoon unsalted butter
2 tablespoons olive oil
1/4 cup finely diced onion
1 cup diced scallion, green and white part
1 clove garlic, minced
2/3 cup chopped fresh dill
1 teaspoon fresh ground black pepper
3 large eggs
1 cup half-and-half cream
1/2 cup heavy cream
6 ounces feta
brined kalamata olive, for garnish
1 sprig dill, for garnish

Steps:

  • Pastry- put all the dry ingredients into the food processor.
  • Pulse a few times, then add the butter, then pulse a few more times until the butter is in pea sized chunks.
  • Beat the egg into 3 tbl.
  • of the water and add to the mix, pulsing a few more times.
  • Add more water as needed to get the dough to just come together, a tablespoon at a time, pulsing after each addition.
  • Turn the dough out onto plastic wrap, knead once or twice, pat flat and chill for about an hour.
  • Pull out of the fridge, roll out on a floured board until it will fit into the tart pan (or the standard springform pan, with 2 inches of dough going up the side).
  • Trim the edges, prick the bottom several times with a fork, and lay a piece of foil across the bottom weighted down with beans or pennies.
  • Blind bake at 425 degrees or about 8 minutes or so, remove the foil and beans, bake a few minutes longer or until the crust gets rid of any sheen and looks dull.
  • Remove from the oven, sprinkle with the gruyere, and set aside.
  • Decrease the oven heat to 375 degrees.
  • Filling: Drain the spinach and squeeze it dry.
  • Saute the onion and scallions and a small pinch of kosher salt in the butter and oil until soft.
  • Add the spinach and saute until completely wilted, (about 3 minutes or so).
  • Add the dill and pepper and saute another 2 minutes.
  • Set the mixture aside to cool completely.
  • Whisk the eggs, then add the half-n-half, the cream and mix well.
  • Crumble the feta into the spinach, then add to the cream mixture.
  • Mix until well combined, the pour into the prepared tart shell.
  • Place the tart pan on another baking sheet and bake until the filling is slightly puffed, light brown, and a tester inserted in the center comes out clean, about 40 minutes.
  • Remove from the oven and let stand 10 minutes before removing from the tart pan.
  • Garnish with olives and dill sprigs.

Nutrition Facts : Calories 902.7, Fat 64.6, SaturatedFat 37.2, Cholesterol 311.1, Sodium 732.1, Carbohydrate 58.4, Fiber 5.6, Sugar 3.4, Protein 25.5

SPINACH QUICHE



Spinach Quiche image

Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!

Provided by Bailey

Categories     Breakfast and Brunch     Eggs

Time 1h

Yield 6

Number Of Ingredients 12

½ cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
  • In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  • Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Nutrition Facts : Calories 612.6 calories, Carbohydrate 23.9 g, Cholesterol 232 mg, Fat 48.2 g, Fiber 2.8 g, Protein 22.9 g, SaturatedFat 26.6 g, Sodium 1155.1 mg, Sugar 6 g

SPINACH AND FETA QUICHE



Spinach and Feta Quiche image

Inspired by a desire to recreate a favourite quiche from a local coffee shop. I generally serve with a green salad. Serves 4.

Provided by bruc044

Time 1h10m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • To make the pastry, tip the flour, herbs if using and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 4 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball for use straight away or chill for up to 2 days.
  • Roll out the pastry on a lightly floured surface to a round about 4cm larger than a 22cm tart dish (the one I use is of glass and about 4 cm deep). Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the dish and run the rolling pin over the top to trim. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
  • While the tart case cooks, in a frying pan saute the chopped pepper in butter until softened (about 2 minutes). Then add the spinach and sauté just till wilted. Finally add the chopped sun dried tomatoes and turn off the heat.
  • Beat the eggs in a large bowl. Gradually add the creme fraiche, then stir in the dried oregano and season. You may not need salt as the feta will provide quite a bit. When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. peppers and tomato and finally pour over the egg mix. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, then remove from the tin.

FETA VEGGIE QUICHE



Feta Veggie Quiche image

This is a basic recipe that can be adapted to your tastes, or (more likely, in my case) what's getting old in the fridge. To make it easier, I use a bought pie crust, but homemade would definitely make it better!

Provided by betsdanforth

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h30m

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust
3 eggs
1 ½ cups milk
1 tablespoon all-purpose flour
½ cup chopped onion
½ cup sliced fresh mushrooms
½ cup chopped fresh spinach
½ cup broccoli florets, chopped
¼ cup crumbled Greek feta
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
  • Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 12.6 g, Cholesterol 77.6 mg, Fat 9 g, Fiber 0.6 g, Protein 5.8 g, SaturatedFat 2.6 g, Sodium 277.2 mg, Sugar 3.8 g

SPINACH, RED PEPPER, AND FETA QUICHE



Spinach, Red Pepper, and Feta Quiche image

Spinach, Red Pepper, and Feta Quiche that can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 11

1/3 cup plus 3 tablespoons all-purpose flour
3 tablespoons cold unsalted butter
1 tablespoon cold vegetable shortening
1 1/2 tablespoons ice water plus additional if necessary
N/A water
1/3 cup sliced red bell pepper
1 tablespoon olive oil
2 cups packed fresh spinach leaves, trimmed and washed thoroughly (about 5 ounces)
2 large eggs
1/3 cup heavy cream or milk
1/3 cup crumbled feta cheese

Steps:

  • Preheat oven to 425°F.
  • In a bowl with a pastry blender or in a small food processor blend together flour, butter, shortening, and a pinch salt until mixture resembles meal. Add water and toss until incorporated, adding additional water if necessary to form a dough. Pat dough onto bottom and one half inch up sides of a 7 1/2-inch tart pan with removable fluted rim or a 9-inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.
  • While shell is baking, in a large skillet sauté bell pepper in oil over moderately high heat, stirring, 1 minute. Add spinach and sauté, stirring, until wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with salt and pepper. In a small bowl whisk together eggs and cream.
  • Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.

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