Tomato, Spinach, and Feta Quiche
At our house, Thursday night is egg night!
By the time we get past the middle of the week, we reallllly don’t feel like cooking anything too complicated, and eggs always seem to fit the bill, whether we make scrambled eggs, egg sammies, french toast etc… My recent favorite has been making quiche!
Quiche may seem like a complicated thing; I know it seemed kind of fancy to me in the past. Probably partly because the restaurant I worked at during university as kind of fancy and always had quiche. It was a white table cloth kind of place and elegant women would come in for lunch on weekdays, get the daily quiche with salad, a glass of chardonnay and sit and have a nice gab with their friends. The life, eh!? This place made REALLY good quiche! Like the cheesiest, fluffiest quiche I’ve ever had. I’m kind of kicking myself now that I never asked the chefs how they got the quiche so very fluffy…if anyone knows the secret, please share it with me!
This quiche isn’t quite as fluffy, but it is delicious and easy to make. Easy enough for a weeknight dinner, but also fancy enough for a brunch or lunch date…especially if you have guests who don’t know just how simple it is to make quiche!
If you don’t have a pie crust on hand, you could also make this crustless, which would make it more like a frittata, but just a good! Just make sure you grease the dish well before you bake so you don’t have a bunch of egg sticking to the sides. Both versions make egg-cellent leftovers for lunch or breakfast the next day!
- 1 pie crust store-bought or homemade
- 8 extra large eggs
- 1/2 cup whole milk
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1 cup fresh spinach, roughly chopped
- 2-3 small tomatoes, sliced thin (cocktail or Roma tomatoes)
- 1/4 cup crumbled feta cheese
- 1/4 tsp cracked black pepper
Press your crust into a pie dish, if it isn't already in one. Preheat oven to 350F.
In a large bowl, whisk together eggs, milk, oregano, basil, and pepper until well combined (yolks are all broken).
Lay chopped spinach on the bottom of the pie crust and pour egg mixture over top.
Arrange sliced tomatoes on top of the egg in a single layer. Sprinkle with feta cheese and a pinch of fresh black pepper.
Bake quiche on the middle rack for 40-45 minutes, until the egg is set and crust is golden.
Let rest for 5-10 minutes and then serve. Or, cool, then cover and store in fridge for up to 3 days.