Best 6 Tres Spinach And Feta Cheese Quiche Recipes

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Indulge in the culinary delight of Tres Spinach and Feta Cheese Quiche, a fusion of three distinct recipes that create a symphony of flavors. This versatile dish, perfect for breakfast, lunch, or dinner, combines the goodness of spinach, feta cheese, and a flaky crust.

The first recipe presents a classic Spinach and Feta Quiche, a harmonious blend of wilted spinach, crumbled feta cheese, and a creamy egg custard filling, encased in a golden-brown pastry crust.

The second recipe introduces a creative twist with Sun-Dried Tomato and Spinach Quiche. The vibrant sun-dried tomatoes add a tangy sweetness, complementing the spinach and feta, while the crispy phyllo dough adds a delightful textural contrast.

The third recipe offers a delightful variation with Artichoke and Spinach Quiche. The addition of artichoke hearts brings a nutty flavor and a tender bite, while the combination of Parmesan and feta cheeses creates a rich and savory filling.

Each recipe provides step-by-step instructions, ensuring that even novice cooks can create this impressive dish. Whether you prefer the classic Spinach and Feta Quiche, the vibrant Sun-Dried Tomato and Spinach Quiche, or the delectable Artichoke and Spinach Quiche, these recipes guarantee a satisfying culinary experience.

Let's cook with our recipes!

SPINACH AND FETA QUICHE RECIPE



Spinach and Feta Quiche Recipe image

This Spinach and Feta Quiche recipe has a buttery crust and creamy custard filling that pair perfectly with wilted spinach and tangy feta cheese. It is so simple to throw together and perfect for a baby shower, simple lunch or lazy Sunday morning brunch at home.

Provided by The Carefree Kitchen

Categories     Breakfast

Time 1h20m

Number Of Ingredients 11

1 9" Pie Crust (pre-made refrigerated roll and bake)
3 tablespoons Butter
1 small Onion (white or yellow, diced)
2 tsp Garlic (minced)
2 cups Spinach (coarsely chopped)
6 large Eggs
4 oz Feta Cheese
4 oz Shredded White Cheddar Cheese (can substitute mozzarella or gouda)
1 cup Milk
1/2 tsp Salt
1/4 tsp Pepper

Steps:

  • Take your pre-made pie crust out of the refrigerator about an hour before you make your quiche. You want the crust to be room temperature.
  • Preheat oven to 350 degrees.
  • In a saute pan over medium high heat, add the butter and onion. Saute over medium high heat until the onion is lightly golden brown, about 6 minutes. Add the minced garlic and continue to cook until transparent, or about 4 minutes more. Add in the spinach and mix for another 2-3 minutes, or until the spinach has wilted. Set aside to cool slightly.
  • In a medium-sized mixing bowl, whisk together the eggs, feta cheese, white cheddar, milk, salt, and pepper. Mix until well combined, then stir in the cooled onion mixture.
  • Roll out the pie crust on a lightly floured surface. Using the rolling pin, transfer the pie crust to a 9" pie dish, pinch the edges to make a decorative crust and pour the spinach and feta egg mixture into the pie crust.
  • Bake the quiche in a preheated 350 degree oven for about 50-60 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
  • Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!

Nutrition Facts : Calories 211 kcal, Carbohydrate 4 g, Protein 12 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 181 mg, Sodium 502 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SPINACH QUICHE



Spinach Quiche image

Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!

Provided by Bailey

Categories     Breakfast and Brunch     Eggs

Time 1h

Yield 6

Number Of Ingredients 12

½ cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
  • In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  • Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Nutrition Facts : Calories 612.6 calories, Carbohydrate 23.9 g, Cholesterol 232 mg, Fat 48.2 g, Fiber 2.8 g, Protein 22.9 g, SaturatedFat 26.6 g, Sodium 1155.1 mg, Sugar 6 g

MINI CRUSTLESS SPINACH AND FETA QUICHES



Mini Crustless Spinach and Feta Quiches image

There's only one thing they like better than spinach-feta quiches-and that's spinach-feta quiches made in muffin tins!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 12 servings

Number Of Ingredients 5

4 eggs
1/3 cup MIRACLE WHIP Dressing
1/3 cup milk
3/4 cup finely chopped fresh spinach
3/4 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato

Steps:

  • Heat oven to 375ºF.
  • Whisk eggs, dressing and milk until blended.
  • Place spinach in 24 mini muffin pan cups sprayed with cooking spray; top with cheese. Spoon egg mixture over ingredients in cups.
  • Bake 17 to 20 min. or until centers are set and tops are golden brown. Immediately run knife around edge of each quiche, then remove from pan to serve.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

SPINACH AND FETA QUICHE



Spinach and Feta Quiche image

Inspired by a desire to recreate a favourite quiche from a local coffee shop. I generally serve with a green salad. Serves 4.

Provided by bruc044

Time 1h10m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • To make the pastry, tip the flour, herbs if using and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 4 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball for use straight away or chill for up to 2 days.
  • Roll out the pastry on a lightly floured surface to a round about 4cm larger than a 22cm tart dish (the one I use is of glass and about 4 cm deep). Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the dish and run the rolling pin over the top to trim. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
  • While the tart case cooks, in a frying pan saute the chopped pepper in butter until softened (about 2 minutes). Then add the spinach and sauté just till wilted. Finally add the chopped sun dried tomatoes and turn off the heat.
  • Beat the eggs in a large bowl. Gradually add the creme fraiche, then stir in the dried oregano and season. You may not need salt as the feta will provide quite a bit. When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. peppers and tomato and finally pour over the egg mix. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, then remove from the tin.

SPINACH AND FETA CHEESE QUICHE



Spinach and Feta Cheese Quiche image

Make and share this Spinach and Feta Cheese Quiche recipe from Food.com.

Provided by Tonkcats

Categories     Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 medium onion, chopped
3 tablespoons oil
1 (10 ounce) package frozen spinach, chopped, well drained
1 teaspoon salt
1 teaspoon dill
1/4 lb feta cheese, crumbled
4 ounces cottage cheese
3 eggs, beaten
1 cup cream (half and half)
1 deep dish pie shell (9-inch)

Steps:

  • Preheat oven to 375°F.
  • Chop onion and saute in oil 5 minutes.
  • Add frozen spinach in the 3 tablespoons oil and continue cooking, stirring often until all liquid is gone.
  • Transfer to a bowl and add remaining ingredients.
  • Pour mixture into unbaked pie crust and bake degrees for 30 to 35 minutes or until knife inserted into center comes out clean.

Nutrition Facts : Calories 283.2, Fat 21.9, SaturatedFat 9.3, Cholesterol 114.1, Sodium 680.6, Carbohydrate 13.1, Fiber 1.6, Sugar 2.4, Protein 9.4

SPINACH, RED PEPPER, AND FETA QUICHE



Spinach, Red Pepper, and Feta Quiche image

Spinach, Red Pepper, and Feta Quiche that can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 11

1/3 cup plus 3 tablespoons all-purpose flour
3 tablespoons cold unsalted butter
1 tablespoon cold vegetable shortening
1 1/2 tablespoons ice water plus additional if necessary
N/A water
1/3 cup sliced red bell pepper
1 tablespoon olive oil
2 cups packed fresh spinach leaves, trimmed and washed thoroughly (about 5 ounces)
2 large eggs
1/3 cup heavy cream or milk
1/3 cup crumbled feta cheese

Steps:

  • Preheat oven to 425°F.
  • In a bowl with a pastry blender or in a small food processor blend together flour, butter, shortening, and a pinch salt until mixture resembles meal. Add water and toss until incorporated, adding additional water if necessary to form a dough. Pat dough onto bottom and one half inch up sides of a 7 1/2-inch tart pan with removable fluted rim or a 9-inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.
  • While shell is baking, in a large skillet sauté bell pepper in oil over moderately high heat, stirring, 1 minute. Add spinach and sauté, stirring, until wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with salt and pepper. In a small bowl whisk together eggs and cream.
  • Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.

Tips:

  • Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
  • If you don't have a quiche pan, you can use a regular 9-inch pie plate. Just trim the edges of the pie crust so that it fits the pan.
  • To prevent the quiche from becoming too brown, cover it with foil during the last 10 minutes of baking.
  • Let the quiche cool for at least 10 minutes before slicing and serving. This will help it to set and make it easier to cut.

Conclusion:

This spinach and feta cheese quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover spinach. With its creamy filling, flaky crust, and vibrant green color, this quiche is sure to be a hit with your family and friends.

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