An easy spinach and feta quiche perfect for breakfast, brunch, or a quick weeknight meal of breakfast at dinner. Whole wheat flour mixed in the batter makes its own magic crust for a healthier take on a classic quiche.
- 1 tsp olive oil, or cooking spray
- 1 medium onion, diced
- 6–8 ounces fresh spinach
- 2 eggs
- 2 egg whites
- 1/2 cup white whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/3 cups skim milk
- 1/2 cup crumbled feta cheese
- Preheat oven to 400F.
- Lightly grease a 10-inch pie plate or tart pan.
- Heat olive oil or cooking spray in a medium sized frying pan over medium high heat.
- Add diced onion to pan and cook until translucent, about 5-7 minutes.
- While the onion is cooking, roughly chop the spinach using a large knife.
- Reduce heat to medium-low. Add in fresh spinach and cook until just wilted, about 1-2 minutes.
- Set aside onions and spinach to cool while you mix the batter.
- Meanwhile, in a large mixing bowl, whisk together eggs, flour, baking powder and salt.
- Whisk in milk, add cayenne (optional), then stir in spinach-onion mixture.
- Pour mixture into prepared pan. Top with feta cheese.
- Bake for 25-30 minutes. When done, center is set and edges are golden brown.
- Remove from oven and cool a few minutes before serving.
- Let set for 5 minutes, then slice and serve.
Bagged spinach or a clamshell box of spinach works well here.
Baby spinach is great, but larger spinach leaves work also because you will chop them roughly before adding into the pan to wilt down.
You can sub in other cheeses if you wish, but I find that feta works best here.
For a little extra kick, add in 1-2 dashes of cayenne pepper to the batter when mixing it up before adding the spinach and onion mixture.