Spinach Feta and Walnut Quiche Recipe

Spinach feta and walnut quiche

Another quiche! I’m on a quiche kick and can’t seem to get enough of the stuff. I made two of these quiches, and the leftovers made for an excellent healthy lunchtime snack that lasted for a week, unlike my bacon veggie quiche, which was absolutely inhaled by my guests. This was another creation for my sister’s baby shower that I will be introducing you to in the near future. I love that there are so many ways to make quiches, the possibilities are endless. You can take this quiche anywhere as far as ingredients go, and it will turn out great.

This coming weekend, before I become entirely burnt out on quiche, I will make one more round (since I have left over pie crust in the freezer, and a refrigerator full of broccoli and cauliflower). But, like I said in the previous post, I will be making it healthier by replacing the heavy cream with non-fat milk. It makes two large quiches that are nice and thin with a light flakiness.

Lightly brown onions first, then toss in spinach for a couple minutes to absorb all the flavors.

Mix cream, eggs and cheese together. Then add the spinach and onions when they cool down. (Too hot and it will cook the eggs before going in the oven). Next add walnuts to the mixture.

Mix all ingredients together.

Tart pan pressed with pie dough, then chilled while preparing the filling.

Pour filling into the pie dough lined tart pans.

Finished!

Ingredients

• pie shell
• 2 cups spinach, chopped
• 1 small onion, chopped
• dash of garlic salt
• 1 1/4 cups Swiss cheese, shredded
• 1 cup heavy cream
• 4 eggs
• 1 cup feta cheese
• salt to taste
• 1/2 cup walnuts, chopped

Directions

1. Mold pie crust into two tart pans (I used frozen pie crust to save time, and this time around I used regular tart pans, about 1 1/2 inches tall. It makes a nice thin and light quiche). Once dough is molded into tart pans, cover with plastic wrap and place in refrigerator until ready to use.
2. Over a medium-high heat, lightly brown your chopped onions using a drizzle of olive oil. Add a couple of dashes of garlic powder, little salt to taste, then add in chopped spinach (I used frozen, thawed out spinach and it worked out great. But, if you have fresh, it is always best to go with that!)
3. Cook up for a 2-3 minutes then turn off stove to let spinach and onions cool.
4. In a medium bowl, combine eggs, heavy cream, swiss cheese. Once spinach and onions are lightly cooled, mix into egg cream mixture, then add walnuts.
5. Pour quiche filling evenly into both tart pans
6. Bake at 375 for 40-45 minutes

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