Feta, Tomato and Spinach Quiche

I’m a big fan of quiche because it is really easy to make, holds up well on reheat, and can be eaten a almost any meal. Because of that I’ve often made a quiche to eat for lunch during the week. I also often make it for my lunch “dates”. Making a good quiche is really easy. The key is the ratio of egg to milk so that you get a nice fluffy texture. Another secret is to use store bought pie crust. It may seem like cheating but it makes it so much easier and faster to put together. Combine that with the fact you can put just about anything in it and well you literally have a recipe for success.

Feta, Tomato and Spinach Quiche

  • 5 Eggs
  • ½ cup milk
  • 3 oz cubed feta cheese
  • 1 diced roma tomato
  • ½ diced red pepper
  • ⅓ medium onion diced
  • 1 cup fresh spinach chopped
  • 1 pre-made pie crust

  1. Spray pie plate with cooking spray.
  2. Press pre-made crust into pie plate and crimp edges so they look nice.
  3. Mix together the eggs and milk until well beaten and fluffy.
  4. Add vegetables and cheese and mix well.
  5. Pour egg mixture into pie plate. Make sure ingredients are evenly distributed.
  6. Cook at 350 degree for 45 – 55 minutes

This quiche turned out just right texture wise. You have to learn how to trust your instincts when you mix up the eggs and milk in order to know just the right amount of milk to add. I often vary the egg/milk ratio depending on the ingredients I use. Adding lots of liquidy vegetables (like tomato) can make the quiche have a “soupy” look or texture. It never looks like it has cooked all the way through. Not having many veggies can mean a drier (sometimes too dry) quiche. In this case your eggs will be overly firm and your quiche won’t fluff up. For a quiche that is cheese and meat I typically add more milk to ensure a fluffy appearance, moist texture and taste. Some of this is preference. A little like making scrambled eggs some people like them soft some harder. The key thing to remember is you can get a light fluffy, creamy quiche without undercooking the eggs. It just a matter of proportions and practice.

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