Keto Diet
This Spinach and Feta Quiche has eggs, feta and cheddar cheese, spinach, and tomato for a delicious breakfast or brunch.
SPINACH AND FETA QUICHE
There’s something magical about the flavors of spinach, tomato, onion, and feta when they combine. This is great for a special occasion, entertaining guests, or just a weekend!
WHAT IS A QUICHE?
A quiche is a savory egg custard cooked in a pie crust. The add-in combinations are endless. If you are looking for a low-carb/Keto option skip the pie crust.
HOW TO BLIND BAKE A PIE CRUST
To blind bake your pie crust:
- Place crust in pie pan and cover with parchment paper or aluminum foil.
- Fill with pie weights, dried beans, or rice all the way up the sides.
- Bake for about 10-12 minutes then remove from oven. Carefully lift the parchment paper/foil out with the weights.
- Cook pie for a few minutes uncovered to cook the bottom of the crust.
OTHER BRUNCH RECIPES:
Yield: 6 servings
This Spinach and Feta Quiche has eggs, feta and cheddar cheese, spinach, and tomato for a delicious breakfast or brunch.
-
1
unbaked
9″ pie crust -
6
large
eggs -
1/4
cup
milk or cream -
2
tablespoons
finely chopped onion -
2
cloves
garlic, minced -
1/2
teaspoon
kosher salt -
1/4
teaspoon
ground pepper -
1
cup
baby spinach, chopped -
1/2
cup
shredded cheddar cheese -
1/4
cup
finely diced tomatoes -
1/4
cup
crumbled feta cheese
-
Preheat oven to 400 degrees. Place your pie crust in a 9″ pan and prick with a fork. Blind bake for 10 minutes (see how in notes). If you don’t choose to blind bake your crust might shrink off the sides a little.
-
While crust is baking, in a large bowl, beat the eggs and cream/milk togther. Stir in the rest of the ingredients.
-
After crust has cooked for 10 minutes, reduce the heat to 350 degrees F and pour in the egg mixture.
-
Bake for 40-50 minutes or until middle is set and not jiggly. Cover edges of pie crust if they are getting too brown.
-
Let cool slightly. Cut into slices and serve.
HOW TO BLIND BAKE A PIE CRUST
To blind bake your pie crust:
- Place crust in pie pan and cover with parchment paper or aluminum foil.
- Fill with pie weights, dried beans, or rice all the way up the sides.
- Bake for about 10-12 minutes then remove from oven. Carefully lift the parchment paper/foil out with the weights.
- Cook pie for a few minutes uncovered to cook the bottom of the crust.
