Betty's Super Spinach Feta Quiche

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Ricotta is often less expensive and still creamy.

heavy cream

🥗Healthier: half-and-half

💰Cheaper: milk

Milk is a lower-cost option that can still work in quiche.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Store-bought crust saves time and money.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used for convenience.

Place the unbaked pie crust in a quiche dish or a 9-inch pie plate, pressing until the edges of the pie crust come up the sides to the top. Flute the top edge, if desired. With a fork, prick bottom and sides of pie crust.

Place the pie crust in a 400-degree (F) oven and bake for 6 to 8 minutes, until golden. Remove from oven and set aside.

Reduce oven heat to 375 degrees (F).

In a large mixing bowl, combine 3 well-beaten eggs, 1 cup milk, ¼ cup melted butter, 2 tablespoons flour, ½ teaspoon salt, and ¼ teaspoon white pepper. Whisk or stir with a large spoon until mixture is combined.

Stir in the 9-oz. package of frozen chopped spinach (thawed and drained) and 4-oz. crumbled feta cheese.

Pour mixture into baked pie crust. Place foil around edges to protect the crust from over-browning, if crust is already brown.

Bake quiche at 375 degrees (F) for 25 minutes, or until a knife inserted in the center comes out clean.

Let quiche sit in pan for 10 minutes. Cut into wedges and serve while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens