Recently, I had a piece of quiche at a local coffee shop for breakfast. Oh my goodness, it was good! I wanted to go back for more soon, but the problem is I live a good 45 minutes away. I thought maybe I could make it at home. After looking at several recipes online, I realized it was pretty easy to do.
I hope you enjoy this recipe as much as I do! I’ve made it a few times and must say, it’s delicious. Feel free to swap out some of the ingredients, such as the type of cheese or the onion/spinach for something else you may enjoy. It’s a pretty flexible recipe and perfect any time of the day!
Sautéed Onion, Spinach, Feta Quiche
Total Time: 1 hour ¦ Prep Time: 15 minutes ¦ Cook Time: 45 minutes
- 1 (9-inch) frozen, unbaked, deep dish pie crust
- 2 tablespoons extra virgin olive oil
- 1/2 cup thinly sliced sweet onion
- 3 cups (packed) fresh baby spinach leaves
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary leaves
- 1/2 cup milk
- 1/2 cup half & half
- 4 large eggs
- 6 ounces feta cheese crumbles
- Preheat oven to 350-degrees F.
- Allow frozen, 9-inch deep dish pie crust to thaw 10 minutes.
- Poke several holes in the bottom of the pie crust. Bake until slightly browned, about 25 minutes. Set aside to cool.
- Turn oven heat up to 375-degrees F.
- Heat a large skillet over medium-high heat. Add oil to coat. When oil ripples, add sliced onion and saute for 5 minutes. Add spinach, salt, pepper and rosemary; cook stirring for another 2 minutes.
- In a mixing bowl, thoroughly whisk together milk, half & half, and eggs. Stir in cheese, as well as onion/spinach/herb mixture.
- Pour egg filling into prepared pie crust. Cover crust with a pie crust shield.
- Bake at 375-degrees F for 35 minutes. Remove pie crust shield. Bake another 10 minutes until egg mixture is set.
- Allow to stand 10 minutes before serving. Cut into 8 wedges.
Weight Watchers Smart Points = 7 points.