Quiche de espinacas y feta para el brunch: un clásico sabroso que gusta a todos

Ingredientes

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 6 large eggs
• 1 cup whole milk (or half-and-half for richer texture)
• 1 cup packed fresh spinach (or 3/4 cup thawed, well-drained frozen spinach)
• 1 cup crumbled feta cheese
• 1/2 cup shredded mozzarella (optional for extra melt)
• 1 small yellow onion, finely diced
• 1–2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (classic with spinach)
• Fresh dill or parsley (optional, for garnish)

Preparación

1. 1

   Preheat and prep the crust: Heat oven to 375°F (190°C). If using a refrigerated crust, fit it into a 9-inch pie dish, crimp the edges, and prick the bottom with a fork. Blind-bake for 8–10 minutes to prevent sogginess.

2. 2

   Sauté aromatics: Warm olive oil in a skillet over medium heat. Cook onion with a pinch of salt for 5–7 minutes until soft and lightly golden. Add garlic and cook 30 seconds, just until fragrant.

3. 3

   Wilt the spinach: Add fresh spinach to the pan and cook until just wilted. If using frozen spinach, stir it in to warm through. Transfer to a plate and cool slightly. Squeeze out any excess moisture (especially from frozen) to keep the quiche custardy, not watery.

4. 4

   Whisk the custard: In a bowl, whisk eggs, milk (or half-and-half), salt, pepper, and nutmeg until smooth and well combined.

5. 5

   Assemble: Scatter the spinach mixture evenly over the par-baked crust. Sprinkle feta and mozzarella over the top. Pour the egg mixture over everything, nudging the filling to distribute.

6. 6

   Bake: Place on a baking sheet and bake 35–45 minutes, until the center is just set and a knife inserted near the center comes out mostly clean. The top should be lightly golden.

7. 7

   Rest and serve: Let cool for 10–15 minutes to set up. Slice and garnish with chopped dill or parsley.