Spinach Cheese Feta Quiche

INGREDIENTS:

For the Crust (Optional):

1 pre-made pie crust (store-bought or homemade)

OR skip the crust for a lighter version

For the Filling:

1 tbsp olive oil

1 small onion, finely chopped

2 cups fresh spinach leaves (or frozen spinach, thawed and drained)

4 large eggs

1 cup heavy cream (or half-and-half for a lighter option)

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp nutmeg (optional, for extra depth)

1 cup crumbled feta cheese

1/2 cup grated Parmesan cheese (or another melting cheese like Gruyère)

DIRECTIONS:

Preheat Your Oven
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish if using a crustless version, or place the pre-made crust into the dish.

Prepare the Spinach Mixture
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes. Stir in the fresh spinach and cook until wilted, about 2–3 minutes. Remove from heat and set aside to cool slightly.

Mix the Custard Base
In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth and well combined.

Assemble the Quiche
Spread the cooled spinach-onion mixture evenly across the bottom of the pie crust or dish. Sprinkle the crumbled feta and grated Parmesan cheese over the spinach layer.

Pour the Custard
Carefully pour the egg and cream mixture over the cheese and spinach layers, ensuring everything is evenly coated.

Bake
Place the quiche in the preheated oven and bake for 40–45 minutes, or until the center is set and the top is golden brown. To check doneness, insert a knife near the center; it should come out clean.

Cool and Serve
Let the quiche rest for 10–15 minutes before slicing to allow it to set properly. Serve warm, at room temperature, or even chilled with a side salad or fresh fruit for a complete meal.