Spinach and Feta Quiche
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This spinach and feta quiche is a tender egg bake filled with spinach and salty feta cheese. The best way to get a tender quiche is to incorporate fat. In this case, cream helps the eggs bake into a custard-like texture, but you can substitute with half and half, and coconut milk with equal success. Serve this for brunch or lunch with a tossed green salad and fresh fruit!
Servings: 8
Prep Time: 20 minutes
Cook Time: 45 to 50 minutes
Ingredients
2 tablespoons grass-fed butter, divided
3 cups fresh baby spinach (use code TRAILTOHEALTH for 50% off your 1st box)
6 pasture-raised eggs
½ cup cream, half and half or coconut milk
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon salt
¼ cup crumbled feta cheese
¼ cup mozzarella cheese (optional)
Directions
1. Preheat the oven to 350 F (177 C) and grease a 9-inch (23 cm) quiche dish with 1 tablespoon of the butter.
2. In a skillet set over medium heat, melt the remaining butter. Add the spinach and saute until wilted and soft.
3. Meanwhile in a large bowl, whisk the eggs with the cream, garlic powder, onion powder, and salt until combined.
4. Place the cooked spinach in the bottom of the greased quiche pan and sprinkle the feta on top.
5. Pour the egg mixture over the spinach and feta and top with the shredded mozzarella if using.
6. Bake until the top is golden brown and the eggs are set, about 45 to 50 minutes.
