Ingredients
- 8 large eggs
- 1 cup whole milk or half-and-half
- 1 cup crumbled feta cheese
- 2 cups fresh spinach, chopped
- ½ cup sun-dried tomatoes, drained and chopped
- ½ cup shredded mozzarella cheese
- ¼ cup onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp red pepper flakes, optional
- 1 tbsp fresh parsley or basil, chopped
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.
- Sauté vegetables: Heat olive oil in a skillet. Cook onion for 2–3 minutes, then add garlic and spinach. Cook until spinach wilts. Remove from heat.
- Prepare tomatoes: Chop the sun-dried tomatoes into small pieces and drain excess oil.
- Make egg mixture: Whisk eggs, milk, salt, pepper, oregano, and red pepper flakes until well combined.
- Layer: Spread spinach mixture and sun-dried tomatoes in the prepared dish. Sprinkle over feta and mozzarella.
- Add eggs: Pour the egg mixture evenly over everything. Gently stir once so the ingredients are distributed.
- Bake: Bake for 40–50 minutes, until the center is set and the top is lightly golden.
- Rest: Let it cool for 10 minutes before slicing.
- Garnish with fresh parsley or basil and serve warm.
Nut & Allergy Information
- Nuts: No nuts are required in this recipe.
- Contains: Eggs and dairy (milk, feta, mozzarella).
- Gluten: Naturally gluten-free because there is no crust.
- Check packaged feta, mozzarella, and sun-dried tomatoes for allergen/cross-contact information if needed.
Approx. Nutrition
Per serving, assuming 8 servings:
- Calories: ~220
- Protein: ~13 g
- Carbohydrates: ~7 g
- Fat: ~16 g
- Fiber: ~1–2 g
Nutrition is an estimate and will vary depending on the brands and quantities used.
Q/S
Q: Can I make it ahead?
Yes. Refrigerate it for up to 3–4 days and reheat individual slices.
Q: Can I use frozen spinach?
Yes. Thaw completely and squeeze out excess water before adding.
Q: Can I replace feta?
Yes. Goat cheese, ricotta, or another mild cheese can work.
Q: Can I add more vegetables?
Yes. Mushrooms, bell peppers, zucchini, or broccoli are good options. Cook watery vegetables first so the quiche doesn’t become soggy.
Q: Can I freeze it?
Yes. Cool completely, wrap portions well, and freeze. Thaw in the refrigerator before reheating.