Spinach and Feta Quiche

🛒 Ingredients

• Shortcrust pastry 300 g · 1300 kcal
• Fresh spinach 300 g · 70 kcal
• Feta cheese 150 g · 399 kcal
• Large eggs 240 g · 376 kcal
• Heavy cream (35% fat) 200 g · 690 kcal
• Whole milk (3.25% fat) 100 g · 61 kcal
• Onion 80 g · 32 kcal
• Garlic 10 g · 15 kcal
• Olive oil 15 g · 132 kcal
• Black pepper (ground) 2 g · 5 kcal
• Ground nutmeg 1 g · 5 kcal

👨‍🍳 Instructions

1. Preheat your oven to 190°C (375°F) and lightly grease a 9-inch pie dish; then press the shortcrust pastry into the dish, trimming any excess and crimping the edges.
2. In a large skillet, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until softened, about 5-7 minutes.
3. Add the fresh spinach to the skillet and cook until wilted, squeezing out any excess liquid, then set aside to cool slightly.
4. In a medium bowl, whisk together the eggs, heavy cream, whole milk, ground nutmeg, and black pepper until well combined.
5. Spread the cooled spinach and onion mixture evenly over the bottom of the pastry crust, then crumble the feta cheese over the spinach.
6. Carefully pour the egg and cream mixture over the spinach and feta, ensuring it's evenly distributed.
7. Bake for 40-45 minutes, or until the quiche is golden brown and the center is set (a knife inserted near the center should come out clean).
8. Let the quiche cool for at least 10-15 minutes before slicing and serving; this allows the filling to fully set.