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Spinach and Feta Quiche for Meal Prep

A thick slice of baked Spinach and Feta Quiche showing a rich filling of green spinach and white feta cheese.
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Make this high-protein, vegetable-rich spinach and feta quiche. It works well for breakfast prep and tastes good served hot or cold.

Ingredients

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  • 1 pre-made 9-inch pie crust
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 10 ounces fresh spinach, roughly chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large eggs
  • 1 cup milk (whole or 2%)
  • 1/2 cup heavy cream
  • 1 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Place the pie crust in a 9-inch pie dish.
  2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the chopped spinach, salt, and pepper to the skillet. Cook until the spinach wilts completely and you have squeezed out excess moisture. Spread the spinach mixture evenly over the bottom of the pie crust.
  4. In a medium bowl, whisk together the eggs, milk, and heavy cream until combined.
  5. Sprinkle the feta cheese and Parmesan cheese over the spinach layer.
  6. Slowly pour the egg mixture over the cheese and spinach in the crust.
  7. Bake for 35 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
  8. Let the quiche cool on a wire rack for at least 15 minutes before slicing. This is a great vegetarian main dish for the week.

Notes

  • For easier slicing later, chill the quiche completely before cutting it into portions for your breakfast prep.
  • If you do not have a pre-made crust, you can make a simple shortcrust pastry or bake this crustless for a lower-carb option.
  • This recipe freezes well; wrap individual slices tightly before freezing.

Nutrition

Find it online: https://hearthbite.com/spinach-and-feta-quiche-recipe-meal-prep/