As April settles in, mornings feel a little warmer and meals start to feel a little lighter. This spinach and feta quiche is something I find myself making often this time of year, simple, comforting, and meant to be shared.
It’s the kind of dish that works for a slow weekend morning or an easy brunch with friends. A warm quiche at the center of the table, inviting people to gather without much effort. Simple enough for any day, but still something that brings everyone together.
Spinach & Feta Quiche
Ingredients
1 pie crust (unbaked, 9-inch)
4 large eggs
1 cup heavy cream
1 cup cooked spinach, drained
1 cup crumbled feta
1 tablespoon minced garlic
Salt and pepper
Instructions
Preheat the oven to 375°F. Place the pie crust into a 9-inch dish and prick the bottom with a fork. Bake for 8–10 minutes, or until the bottom has set, then remove from the oven.
In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the feta, spinach, and garlic. Pour into the prepared crust.
Bake for 35–40 minutes, until the center is set. Let cool slightly before slicing and serving.
