Spinach & Feta Cheese Quiche

Spinach and feta quiche

Spinach & Feta Cheese Quiche

I have always been a big quiche lover … great for breakfast, brunch or really any meal! Add a fresh green salad and fruit and you have a delicious meal that’s full of flavor. Over the years we have become more health conscious and shy away from heavy, fat-laden foods, as delicious as they may taste! I make this reduced-fat quiche that is just as delicious.

For the crust … there are many options there too! You can buy organic, already-made pie crusts or make your own, which is surprisingly not difficult if you haven’t tried it. I’ll provide the recipe if you want to give it a try!

There are so many varieties to make. I will give you my two favorites traditional recipes then provide lots of alternatives under the Melissa’s Modification section at the bottom of the recipe for Vegetarian (use eggs) and Vegan options.

Print Recipe
Spinach & Feta Quiche
The versatility and a full complement of flavors and richness.
Spinach and feta quiche
Prep Time 15 minutes
Cook Time 25-30 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Quiche Filling Ingredients
Melissa's Modification – Making your own crust
Melissa's Modifications – Vegan Filling Ingredients
Prep Time 15 minutes
Cook Time 25-30 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Quiche Filling Ingredients
Melissa's Modification – Making your own crust
Melissa's Modifications – Vegan Filling Ingredients
Spinach and feta quiche
Instructions
  1. Preheat oven to 375 degrees.
  2. Sauté the shallots or onions in butter or like.
  3. Add spinach and stir over a moderate heat for a few minutes to evaporate all the water.
  4. Remove from heat, add salt, pepper, nutmeg and cheese of your choice.
  5. Beat the eggs and cream together until its nicely blended
  6. Stir in spinach mixture & swiss cheese pour into pastry shell.
  7. Bake for 25-30 minutes until firm.
Homemade Crust
  1. Makes 2 9-inch quiche crusts.
  2. Add flour, butter and cold water in a bowl and blend with pastry blender.
  3. Blend until well mixed, use your hands to kneed and form a ball.
  4. Wrap in plastic wrap and chill in the fridge 1-2 hours.
  5. Roll out on pastry board using flour to prevent sticking until 2" bigger than pie pan or tart pan.
  6. Set aside and then add your filling. Bake until firm.
Recipe Notes

Message from Melissa on Modifications...

Wow, you're thinking, a lot to consider! Keep it simple ... the first time maybe use organic, store-bought pie crusts and go from there with your filling choices. After you love your first spinach & feta quiche, try adding vegetables (mushrooms, sweet peppers and/or tomatoes) to the spinach for more flavor, making your filling a bit more robust.

Vegan filling: I have tried several non-dairy alternatives, and found chickpea flour as the base, though has a slightly heavier texture than eggs and heavy cream, is very similar and blends well with the veggies & non-dairy feta cheese.

Mix all ingredients together until they are well blended, add the sautéed vegetables and pour into the homemade pastry crust. Add halved cherry tomatoes on the top and bake at 500 degrees for 20-25 minutes until firm. 

Nutritional Values:

Traditional Quiche: 450 Calories; 27g Fat; 129mg Cholesterol; 23g Carbs; 710mg Sodium; 17g Protein

Lighter Traditional: 285 Calories;  21g Fat; 104 Cholesterol;13.5g Carbs;  426mg Sodium; 9g Protein

Vegan Quiche: 389 Calories; 27g Fat; 0 Cholesterol; 29g Carbs (healthier Carbs from the Chickpea flour); 9g Protein

Let me know what variety of Quiche you made and how you liked it!

To Healthy Eating!

Melissa

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