- Spanakopita Quiche
Meal Tags: Dinner, Lunch, Make-ahead
Dietary Tags: Nut-free, Pescatarian, Vegetarian
- 4 mini premade pie crust
- 6 large eggs
- 3/4 cup cream or milk
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 1 garlic clove, minced
- 4 cups chopped baby spinach
- 2 tablespoons chopped fresh dill
- 1/2 cup crumbled feta cheese
- Salt and freshly ground black pepper
Preheat the oven to 375ºF.
In a medium bowl, or measuring cup, whisk the eggs and cream. Set it aside.
In a large skillet, melt the butter over medium-high heat. Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes. Add the garlic and cook until it is fragrant, 30 seconds. Add the spinach and cook, stirring occasionally, until it has completely wilted. Turn off the heat and stir in the dill. Divide and transfer the mixture into the premade pie crusts and pour over the egg mixture. Sprinkle the crumbled feta over the top. Bake the quiche until the egg has set and the crust is golden, 20 to 25 minutes.
Serve immediately or store in the refrigerator for up to 3 days.