I love throwing breakfast into the dinner rotation almost every week. I wanted to try something new and had a lot of spinach and feta on hand so I googled and found this recipe. I changed it up a little bit to suite the picky palates at our house. It ended up being a winner! Landon is a “quiche hater” and he went back for seconds. It was the perfect combination! I hope you enjoy it!
Spinach & Feta Quiche
adapted from this recipe over at Two Peas & Their Pod
1/2 tablespoon olive oil
4 cups fresh baby spinach
5 large eggs
1 cup milk
3/4 cup feta cheese
1/4 cup shredded mozzarella cheese
salt and pepper, to taste
1 9-inch pie crust
Preheat the oven to 375 degrees. Line a 9 inch pie plate with pie dough.
In a large skillet, heat the olive oil over medium heat. Add the spinach and cook until it is wilted. Transfer the spinach to a colander and press firmly with the back of a spoon to squeeze out the liquid.
In a large bowl, whisk together the eggs and the milk. Stir in the cheese and season with salt and pepper.
Place the spinach in the bottom of the pie crust and pour the egg and cheese mixture into the crust.
Bake for 45 minutes until the quiche is set and slightly golden brown. Let the quiche cool for 15 minutes before serving. Enjoy!