SPINACH CHEESE FETA QUICHE

A full list of ingredients

This section enumerates every component you’ll need.

• 500 g fresh spinach (about 4 cups, loosely packed)
• 2 Tbsp extra‑virgin olive oil
• 1 medium red onion, finely chopped (about 150 g.)
• 2 garlic cloves, minced
• 3 large eggs, room temperature
• 120 ml whole milk (½ cup; or plant‑based alternative)
• 150 g all‑purpose flour (1 ¼ cups)
• 200 g non-fat Greek feta cheese, crumbled (about 1 cup)
• 100 g non-fat mozzarella cheese, grated (1 cup)
• Salt and freshly ground black pepper, to taste (start with ½ tsp each)
• Optional: ¼ tsp chili flakes or finely chopped fresh chili for heat

• Fresh parsley or chives, chopped (for garnish)
  Ensure all ingredients are at hand and measured before beginning to streamline the cooking process.

Step-by-step cooking directions;

This section breaks down each stage in detail.

1. Preheat and prep pan: Position a rack in the center of your oven and preheat to 180 °C (356 °F). Grease a 23 cm (9 inch) quiche or pie dish lightly with oil.
2. Sauté aromatics: Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the chopped red onion and cook, stirring occasionally, until translucent and tender, about 3–5 minutes. Add minced garlic and optional chili flakes; sauté for an additional 1 minute until fragrant.
3. Wilt the spinach: Add the spinach in batches to the pan, stirring to wilt each addition. Cook until all leaves are tender and most liquid has evaporated, about 5–7 minutes total. Season with a pinch of salt and black pepper. Transfer the mixture to a colander and press gently to remove excess moisture; set aside to cool slightly.
4. Make the batter: In a large mixing bowl, whisk together 3 eggs, 120 ml milk, and 150 g flour until just combined and smooth. Season with ½ tsp salt and ½ tsp black pepper. Avoid over‑whisking to keep the quiche tender.
5. Assemble filling: Stir the cooled spinach mixture into the egg batter, then fold in 200 g crumbled feta and 100 g grated mozzarella until evenly distributed. Taste and adjust seasoning with salt, pepper, or chili to your preference.
6. Fill the dish: Pour the mixture into the prepared quiche pan, smoothing the top with a spatula. The batter should reach just below the rim.
7. Bake: Place the quiche on a baking sheet to catch any drips. Bake in the center of the preheated oven for 20 minutes, or until the top is lightly golden and the center is set (a skewer inserted into the middle should come out clean or with a few moist crumbs).
8. Rest and garnish: Allow the quiche to cool for 5–10 minutes in the pan; this resting period helps the custard finish setting. Garnish with chopped fresh parsley or chives for color and freshness.
9. Serve: Slice into wedges and serve immediately, warm or at room temperature, alongside your chosen accompaniments.
10. Store: Cool completely, then wrap the quiche in plastic or transfer to an airtight container.  Refrigerate up to 3 days or freeze individual slices for up to 2 months. Reheat in a 160 °C (320 °F) oven for 10–15 minutes until warmed through.Top of Form

Servings: 6