Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 45–50 minutes

Total Time: About 1 hour

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Ingredients

Main Ingredients

• 10 large eggs
• 1 cup (240 ml) whole milk
• ½ cup (120 ml) heavy cream
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 10 oz (280 g) fresh spinach, roughly chopped
  • or 10 oz frozen spinach, thawed and squeezed dry
• ¾ cup (110 g) oil-packed sun-dried tomatoes, drained and chopped
• 8 oz (225 g) feta cheese, crumbled
• ½ cup (50 g) grated Parmesan cheese
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt (reduce if feta is very salty)
• Pinch of nutmeg (optional)

Optional Add-ins

• ½ cup mozzarella
• Cooked bacon
• Diced ham
• Mushrooms
• Bell peppers
• Fresh basil

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Equipment

• 9-inch pie dish or 8×8-inch baking dish
• Large mixing bowl
• Whisk
• Skillet
• Measuring cups
• Rubber spatula

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Instructions

Step 1: Prepare Oven

Preheat oven to 375°F (190°C).

Grease your baking dish with butter or cooking spray.

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Step 2: Cook Vegetables

Heat olive oil over medium heat.

Cook onion for 4–5 minutes until soft.

Add garlic.

Cook 30 seconds.

Add spinach.

Cook until wilted.

Remove from heat.

Let cool for 5 minutes.

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Step 3: Prepare Egg Mixture

Whisk together:

• Eggs
• Milk
• Heavy cream
• Oregano
• Thyme
• Paprika
• Salt
• Pepper
• Nutmeg

Whisk until completely smooth.

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Step 4: Assemble

Spread into baking dish:

• Spinach mixture
• Sun-dried tomatoes
• Feta
• Parmesan

Pour egg mixture evenly over top.

Stir gently once with a fork.

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Step 5: Bake

Bake for 45–50 minutes until:

• Center barely jiggles
• Top is golden
• Knife comes out clean

If browning too quickly, loosely cover with foil.

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Step 6: Rest

Cool 10–15 minutes before slicing.

This helps it set properly.

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Serving Ideas

Serve with:

• Fresh fruit
• Mixed greens
• Roasted potatoes
• Garlic toast
• Tomato soup
• Avocado slices

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Estimated Nutrition (Per Serving)

Approximate values for 8 servings:

Nutrition will vary depending on the brands used.

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Storage

Refrigerator

Store in an airtight container for up to 4 days.

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Freezer

Wrap individual slices tightly.

Freeze up to 2 months.

Thaw overnight in the refrigerator.

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Reheating

Microwave:

• 60–90 seconds

Oven:

• 325°F (160°C) for 10–15 minutes

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Recipe Variations

Mediterranean

• Add olives
• Roasted red peppers
• Fresh basil

Meat Lovers

• Bacon
• Sausage
• Ham

Low-Carb

• Add broccoli
• Mushrooms
• Zucchini

Extra Creamy

Replace half the milk with additional heavy cream.

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Tips for Success

• Squeeze all moisture from frozen spinach to avoid a watery quiche.
• Use oil-packed sun-dried tomatoes for the best flavor.
• Freshly grated Parmesan melts more smoothly.
• Avoid overbaking; the center should still have a slight wobble when removed from the oven.
• Let the quiche rest before cutting for cleaner slices.

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Frequently Asked Questions

Q: Can I make it ahead of time?
Yes. Bake it a day in advance, refrigerate, and reheat before serving.

Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible.

Q: Why is my quiche watery?
Usually because the spinach wasn’t drained well, vegetables released too much moisture, or the quiche was underbaked.

Q: Can I use only milk instead of cream?
Yes. The texture will be lighter and slightly less rich.

Q: Can I make it crusted?
Yes. Pour the filling into a prepared 9-inch pie crust and bake for about 45–55 minutes.

Q: Can I substitute another cheese?
Yes. Goat cheese, cheddar, Swiss, Gruyère, or mozzarella all work well.

Q: Is this recipe gluten-free?
Yes, as written, provided all packaged ingredients (such as sun-dried tomatoes and seasonings) are certified gluten-free if needed.

Q: How do I know when it’s done?
The edges should be set, the top lightly golden, and the center should have only a slight jiggle. A knife inserted near the center should come out mostly clean.

Q: Can I serve it for breakfast, lunch, or dinner?