This quiche is really neat. It makes it’s own crust!! Which is cool because A.) making pie crust is a pain and B.) store bought pie crusts are one of the worst-for-you processed foods.
This quiche has some flour whisked into the egg mixture, and as the quiche cooks, the flour sinks to the bottom of the pan and creates a nice thin little crust. It’s pretty bomb. My sister-in-law made this for us when she stayed at our house a few weeks ago and I’ve been dying to make it again myself. We always have so many quail eggs around, so quiches are perfect for using them up.
Spinach and feta are a delicious Greek-y combination, but you can really use any kind of greens in this. I’ll tell you a little secret: I actually used some of my rainbow chard in here instead of spinach. But you could also use beet greens, turnip greens, kale… whatever leafy green you have on hand!
Spinach and Feta Quiche
(adapted from Baking Bites)
- 1 tsp olive oil
- 1 medium onion, diced
- 6 oz fresh spinach, chopped chard or other greens
- 4 large eggs
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Fresh ground pepper, to taste
- 1 1/3 cups milk
- 1/4 cup sliced cherry tomatoes, optional
- 1/2 cup feta cheese
Preheat oven to 400 degrees. Spray a pie pan with nonstick spray and set aside.
Heat oil in a medium skillet over medium-high heat. Add the onion and cook until soft, about 5-6 minutes. Add the greens and cook another minute, just until wilted. Set aside to cool.
In a large bowl, whisk together eggs, flour, baking powder, salt and pepper. Whisk in milk, then stir in greens mixture.
Pour into prepared pie plate. Top with sliced tomatoes and feta cheese.
Bake 25 minutes, or until center is set and the outside edge is golden brown. Let cool 5 minutes before slicing.
I am off to a busy week! My sister arrives in town tomorrow and then we head to Vegas for our half marathon. I’m not really sure where the last month went! Am I ready?? I sure hope so!