Spinach and Feta Quiche with Pesto
This spinach and feta quiche is swirled with pesto and sure to delight friends and family. It's fancy enough for a brunch but simple enough for breakfast!
Yields 4 mini quiche or one standard quiche with 6-8 slices.
Yields 4 mini quiche or one standard quiche with 6-8 slices.
Servings 4 servings
Calories 436kcal
Ingredients
- 4 large eggs
- 2-4 TBSP asparagus pesto (or favorite pesto)
- 9 oz frozen chopped spinach (or fresh sauteed spinach)
- 1/4-1/2 onion (approx. 1 cup chopped)
- ⅔ cup half and half or light/heavy cream
- ⅓ cup crumbled feta cheese
- salt and pepper to taste
- splash some extra color onto this dish by topping it with fresh tomatoes!
uber easy crust:
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ cup olive oil
- ¼ cup ice cold water
Instructions
- Preheat oven to 350 degrees F.
- First make your asparagus pesto. It's super easy and can be whipped up in minutes! [click here for instructions + recipe] or grab your favorite pesto, both will be fabulous!
- To make the crust, first mix the flour and salt with fork. In a separate bowl, beat the oil and water with a whisk or fork to thicken.
- Pour into flour and mix gently with a fork. [just til mixed, don't overwork it]
- Divide dough into 4 equal parts and press each flat on a solid surface. You'll want to press the dough super thin so it comes out flaky and magical.
- Then press each doughy disc into 4 mini tart pans and season each with a little freshly ground black pepper.
- Making one big quiche instead? Press the dough into a 9-10 inch pie dish.
- If you're using frozen spinach, defrost in the microwave or pop the pouch in boiling water to heat. Place into a clean dish towel or stack of paper towels and squeeze out moisture to dry the spinach.
- Use half the spinach for the quiche and the other half for a bowl of spinach dip or cram the entire package of spinach into this quiche! The choice is yours!
- Next saute the onion in a teeny bit of oil, adding the garlic towards the very end to prevent burning.
- Season with a little salt, pepper, and even a little garlic powder for added flavor.
- Beat the eggs until the yolks and whites are incorporated and add your half and half.
- Add a little salt and pepper to taste.
- Top the crust with minced garlic, veggies, and feta and pour in egg mixture.
- Bake at 350F for 30-35 minutes.
- About 10-15 minutes into the cooking process, swirl in your pesto to the semi-solidified quiche. If you rather bake and forget about it, plop it in before baking!
- Crumble a little feta on top and serve. If you're feeling feisty, sprinkle with red pepper flakes for an early morning pick-me-up... aka a kick in the tastebuds!
- Store leftovers in the fridge and reheat via toaster oven or conventional oven at 350 for 15-20 minutes, They also microwave fabulously if needed. And freezer friendly? Of freaking course! Now get your butt in the kitchen!
Notes
Gluten-free? Make a potato crust instead! Simply grab a cheese grater and coarsely shred one or two raw baking potatoes. Leave the skin on for extra vitamins! Next use a handful of paper towels to press out any extra moisture from the potatoes and add 1/2 teaspoon of salt to season. Mix thoroughly and press into a oil-spritzed pie dish to make a crust. Woot!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 436kcal | Carbohydrates: 30g | Protein: 14g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 190mg | Sodium: 628mg | Potassium: 377mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8064IU | Vitamin C: 4mg | Calcium: 228mg | Iron: 4mg
