Spanakopita Quiche

4.67 from 3 votes

A creamy egg base full of spinach, onions, and feta for a delicious Greek take on the classic quiche.

Course Breakfast

Cuisine Greek

Keyword breakfast, eggs, feta, greek, nightshade-free, nut-free, quiche, spinach, vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 321kcal

Author Jenny Ross

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

Get Recipe Ingredients

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.

Nutrition for quiche as 6 servings: Calories: 428 cal, Carbs: 8g, Fiber: 1g, Fat: 37g, Protein: 16g