Spinach Feta Quiche

Spinach Feta Quiche | Pinky's Pantry
I’ve had this recipe for years but hadn’t made it in a long time. One day, my daughter, Tissi, decided she wanted to make herself some quiche. She’s a veggie eater and she loves quiche so I dug up my recipe for her. The problem was when I wrote it out for her, I said it only needed one pie crust. Needless to say, she ended up with a ton of extra filling. It wasn’t until a couple of attempts later that I realized my recipe was actually for TWO pies! Poor Tis. She couldn’t figure out why the recipe wasn’t working for her. LOL! If you want to make just one pie, cut the recipe in half. Otherwise, make sure you have two pie crusts ready.

SPINACH FETA QUICHE

  • 2 ready-made frozen pie crust shells (or make your own)
  • 4 eggs
  • 2 cups half-and-half or whipping cream or milk
  • 1/2 tsp. salt, or to taste
  • 1/4 tsp. pepper, or to taste
  • 2 Tbsp. flour
  • 1 pkg. (10 ozs.) frozen chopped spinach, thawed and squeezed dry
  • 6 ozs. (1 cup) crumbled feta cheese
  1. Preheat oven to 425°F.
  2. Line pie crusts with foil, fill with rice, beans, or pie weights, and bake for 10 mins.
  3. Remove foil and pie weights, return crusts to oven, and bake an additional 4-5 minutes or until crusts are set and dry.
  4. Remove crusts from oven and set aside until ready to use.
  5. Lower oven temperature to 350°F.
  6. In a medium bowl, whisk together eggs, half-and-half, salt, and pepper, using a wire whisk.
  7. Sprinkle in flour, whisking vigorously back and forth to break up any lumps. If you have a few tiny lumps left, don’t worry about it. They’ll disappear into the quiche.
  8. Stir in spinach and feta cheese.
  9. Divide mixture evenly between the two crusts.
  10. Bake for 35-40 minutes or until a knife inserted in center comes out clean. If necessary, cover edge of crusts with foil to prevent over-browning.
  11. Let stand 10 minutes before cutting.

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