Spinach and Feta Bread Quiche (Kuma's Kitchen Recipe)

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and just as nutritious.

Heat 1 tablespoon of olive oil in a deep pot over medium heat.

Add 1 large chopped onion to the pot and stir occasionally for 5 to 6 minutes until softened.

Add the cubed bread to the pot and sprinkle with 1/2 teaspoon of salt. Lightly toast the bread for about 3 to 4 minutes.

Add the roughly chopped spinach to the pot and stir. Cook for about 3 to 4 minutes until the spinach wilts down.

In a bowl, crack 6 eggs and whisk them together.

Add 3/4 cup of heavy cream to the eggs and whisk until combined.

Transfer the spinach and bread mixture to a bowl to cool slightly before adding cheese.

Add 7 oz of grated mozzarella cheese and 7 oz of crumbled feta cheese to the bowl and mix quickly.

Butter a 9x9 baking dish and pour the mixture into it, spreading it out evenly.

Pour the egg and cream mixture over the bread and spinach mixture, ensuring the egg is distributed throughout.

Press down gently to ensure everything is submerged in the egg mixture.

Bake in a preheated oven at 350°F (180°C) for 30 to 35 minutes until the egg is set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens