July 30, 2021
Spanakopita Quiche
A creamy egg base full of spinach, onions, and feta for a delicious Greek take on the classic quiche.
Servings: 6
Calories: 321kcal
Ingredients
- 1 cup onions diced
- 4 garlic cloves minced
- 10 ounces spinach frozen and thawed
- 6 eggs
- 4 yolks
- 1 1/2 cups heavy cream or coconut cream for dairy-free
- 1/2 cup almond or coconut beverage or more cream but the texture will be a bit more dense
- 1 teaspoon salt
- 1/2 teaspoon pepper fresh divided
- 8 ounces feta crumbled, or Kite Hill Ricotta for dairy-free
- 1/2 cup Parmesan grated, or plant-based Parmesan for dairy-free
- pinch of nutmeg
Instructions
- Heat a pan over medium heat and when hot, add a half tablespoon butter or avocado oil. When the oil is hot, add the onions and cook, stirring often until they are soft and translucent, about 5-10 minutes. Add the garlic and cook for one minute more. Remove from heat and set aside to cool.
- Squeeze as much water from the thawed spinach as possible and roughly chop. Add to the sautéed onions and set aside.
- Preheat the oven to 325ºF and grease a pie plate with some oil and set aside.
- Whisk eggs together and then add remaining ingredients, including the cooled onion and spinach mixture, stirring to combine evenly.
- Pour into a greased pie pan and bake for 40-45 minutes, or until set, the internal temperature should be 172ºF.
- Allow the quiche to rest for at least 15 minutes before slicing and serving. It must be cooled to be sliceable.
Notes
Nutrition for quiche as 6 servings: Calories: 428 cal, Carbs: 8g, Fiber: 1g, Fat: 37g, Protein: 16g
Nutrition Facts
Spanakopita Quiche
Amount per Serving
Calories
321
% Daily Value*
Fat
28
g
43
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
302
mg
101
%
Sodium
681
mg
30
%
Potassium
227
mg
6
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
12
g
24
%
Vitamin A
2500
IU
50
%
Vitamin C
6
mg
7
%
Calcium
248
mg
25
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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