Spinach & Feta Quiche

"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!"
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Nimz_ photo by Nimz_
Ready In:
1hr 10mins
Ingredients:
11
Serves:
6-8
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ingredients

  • 12 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
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directions

  • 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.

Questions & Replies

  1. Can this be done without the crust?
     
  2. I am having overnight guests and I plan on preparing this for the next morning. Is it possible to make it the day before and heat it up the next day or to at least prepare part of it the day before and bake it the next day to save on time?
     
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Reviews

  1. Delicious: I love spinach and feta and all the other ingredients in this so this recipe was very much my sort of recipe! The only changes I made were to add a handful of baby spinach leaves to the frozen/thawed spinach (for me, there can never be too much spinach in a recipe!), and I used 3 teapoons of garlic ( as for me there can never be too much garlic either!) and the rice crust from my Recipe #147047. Rather than jarred mushrooms, I used fresh sliced mushrooms which I added to the pan in step 2, as I wanted to be sure that they'd released their moisture. I used fresh as I trust them more than some of the canned and bottled mushrooms around. With mushrooms in the recipe, I also just had to add some thyme. My feta had no herbs in it so I added fresh basil. I added the mushrooms, onion and garlic in step 3. Totally yummy quiche, both warm and at room temperature. Thank you for sharing this recipe, Kizzikate. Made for 1-2-3 Hit Wonders.
     
  2. I loved this Quiche. The feta with dried basil and tomato made this dish IMHO. Went together quick. I think you could decrease the butter a lot and still have a nice quiche. Except for the homemade crust, made as directed. thanks for sharing.
     
  3. This is a good quiche. My husband who usually is a meat eater loved it which speaks a lot! I used a table spoon of olive oil instead of 1/2 cup of butter and it turned out well. The quiche is not too "eggy" and full of spinach. It might be on the cheesy side with the cheese topping though. I used the Quick and Easy dough recipe which was perfect for this quiche.
     
  4. I gotta agree with Carol.... wayyyyy too many ingredients for one quiche, I'd probably cut this recipe in half to make the right amount for one 9 inch pie crust. By the time I put it all in to one the egg mix was over flowing, and that was when I didn't even put in all of the spinach cheese mixture...so I ended up wasting a bit of food. The 12 inch pie crust probably would be fine for this amount (maybe this should be specified above for the ingredients?) . Otherwise an awesome recipe!!! Next time I'll add meet. Thanks!!!
     
  5. As a rule, I never try out a new recipe on company, so it was with some apprehension that I decided to use this recipe for the first time when asked to bring something for a brunch for about 20 to 25 people. I admit that I played with it a bit, trusting my usually-reliable palate, but not actually tasting it -- another "no- no" for me. As others have apparently done, I chose to use fresh spinach and mushrooms, chopping both, and added about half a sweet red pepper, also chopped. If I were making this for myself, I would likely have added Kalamata olive pieces, but not everyone loves olives as I do. CAVEAT: Make sure that you "lightly" saute the next year, as the recipe says. Should be over medium heat for about 5-7 minutes, or until the ingredients are softened; and be sure to take the skillet off the heat before adding the rest of the mixture, blending it thoroughly before putting it in the pie shell. Also, since all ovens heat differently, I would reduce the time by 5 minutes and then begin testing it. Even though I made somewhere between a single and double recipe, the total of 55 minutes was just about right. If I'd put it in for another 5, it would have been a little dry, and if I had taken it out even two or three minutes earlier, it probably wouldn't have been entirely cooked. Finally, I was a bit concerned that the cheddar topping might become too well done if in for the entire 40 minutes, so I chose to add it with about 15-20 minutes to go instead. If you prefer the cheddar topping crusted a bit, put it on earlier. BOTTOM LINE: The quiche was a huge hit with everyone. A couple people I didn't even know came up to me personally to tell me how much they enjoyed it.��
     
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Tweaks

  1. I’ve made this 2 ways. Once omitted the Feta.. not my favorite., and used 8oz of pepper jack instead. Also used way less butter. The second time I chopped very lean ham in tiny pieces and sautéed with the onion and garlic in 2tbls butter making sure most of the water from the ham evaporated off. Then added lots of fresh spinach and 8oz sharp cheddar and 8oz pepper jack Reserving some pepper jack for the top of the quiche. I also used half and half 50/50 with skim milk. This was the best version. Yum !
     
  2. instead of feta with tomato and basil ,I used regular feta because that is what I had on hand. So, added 1t of dried basil and 4 T of Trader Joe's sun dried tomatoes in olive oil and chopped. The chopped sun dried tomatoes added another layer of texture
     
  3. Made this tonight. My first quiche. It turned out great. but too much stuff for one pie. Even used deep dish. So I split into two. Maybe I should have used a 12" size. Not sure. But it was very delicious.
     
  4. This is a good quiche. My husband who usually is a meat eater loved it which speaks a lot! I used a table spoon of olive oil instead of 1/2 cup of butter and it turned out well. The quiche is not too "eggy" and full of spinach. It might be on the cheesy side with the cheese topping though. I used the Quick and Easy dough recipe which was perfect for this quiche.
     

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