Spinach and Feta Quiche

Ten ounces frozen, chopped spinach can also be used for this recipe. Thaw it and completely drain it before using.

Serves: 8Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 4 cups chopped spinach
  • 1 deep-dish pie shell (9 inches), bottom pricked several ties with a fork
  • 1 Tbsp. olive oil
  • 1 small yellow onion, peeled and finely chopped
  • 4 large eggs
  • 1 1⁄4 cups light cream
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄8 tsp. nutmeg
  • 1⁄2 cup grated Swiss cheese
  • 1⁄2 cup crumbled feta cheese


  • Set oven to 400°F. Bake pie shell for 7 minutes, or until it turns a pale gold. Remove from oven and reduce heat to 350°F.
  • In a large skillet over medium-high heat, cook the spinach, stirring constantly for 3 minutes, or until completely wilted. Add a tablespoon of water if the leaves begin to stick to pan. Drain in a colander. Use a large spoon to press spinach against colander to squeeze out the water. Roughly chop drained spinach. Spread the spinach mixture into the crust. Wipe out skillet.
  • In the same skillet over medium-high heat, heat 1 tablespoon of olive oil. Stir in onion and cook for 5 minutes, or until soft. Scatter over spinach in the pie crust.
  • In a blender, combine eggs, cream, salt, pepper, and nutmeg. Sprinkle cheeses evenly over the top and cover with the egg mixture.
  • Bake 45 minutes, or until a knife inserted in the pie comes out clean. Serve hot or room temperature.