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Flaky crust spinach feta custard quiche.

Spinach Quiche Recipe

Flaky crust spinach feta custard quiche. French brunch serves 8 in 50 mins-custardy golden slices.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Breakfast
Cuisine: French
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz fresh spinach
  • 6 large eggs
  • 1 cup heavy cream
  • 4 oz feta cheese crumbled
  • ½ cup shredded Swiss cheese
  • 1 small onion diced
  • 2 tbsp butter
  • ½ tsp salt
  • ¼ tsp nutmeg

Equipment

  • Pie weights or beans
  • Pyrex pie plate
  • Whisk

Method
 

  1. Fit Pillsbury crust Pyrex plate. Prick fork bottom. Line parchment, fill pie weights. Bake 375°F 15 minutes. Remove weights. Bake 5 minutes gold. Cool rack.​
  2. Melt 2 tbsp butter skillet medium. Add onion. Stir wooden spoon 3 minutes soft. Add spinach handfuls. Wilt 2 minutes. Squeeze dry paper towels. Cool.​
  3. Whisk eggs bowl 1 minute frothy. Whisk heavy cream, salt, nutmeg 30 seconds smooth. Fold feta, Swiss, spinach-onion mix spatula even.​
  4. Pour custard crust slow. Bake 375°F 35 minutes center jiggles slight, top gold. Cool 20 minutes sets. Slice knife wedges.

Notes

  • Squeeze spinach total no soggy custard.
  • Blind bake prevents soggy bottom.
  • Heavy cream rich set key. Jiggle center done test.