Spinach Feta Quiche
This simple, flavorful Spinach Feta Quiche is the perfect easy and tasty recipe for breakfast or brunch. Quiche in a pie crust always feels a bit fancy to me (I do have a Crustless Spinach Feta Quiche recipe as well if that’s your preference), but this recipe uses a pre-made frozen crust so it comes together quickly enough to serve anytime. No occasion needed! I like to serve it alongside fruit for breakfast or a green salad for brunch/lunch. Although this recipe is meatless/vegetarian, it also pairs really well with a side of bacon! Plus a slice of this Spinach Feta Quiche is just 174 calories or 5 WW Points on Weight Watchers. To view your current WW Points for this recipe and track it in the WW app or site, click here!
- Crust: I really like the frozen Pillsbury Regular Pie Crusts because they taste great in recipes and are pretty easy to find. If you use a different brand I recommend making sure to use a regular (not deep dish) crust. I also have a Crustless Spinach Feta Quiche recipe on my site if that’s your preference!
- Spinach: I like to use fresh spinach when I can, and I did in this recipe. However, I do think frozen chopped spinach will work fine. You’ll want to thaw it and squeeze out as much excess liquid as possible before using. No need to sauté it to wilt like the fresh variety. As for an amount once it’s squeezed dry, I’d say somewhere between ¼ – ½ cup depending on your preference.
- Shredded Cheese: I used 2% milk Mozzarella in this recipe along with the Feta cheese, but if you have another cheese on hand you think would complement the flavors you can substitute it for the Mozzarella! Cheddar, Parmesan, and Colby Jack would probably all taste good.
- Vegetables: If you’re not a spinach fan you can always substitute in another vegetable. I used broccoli in my Bacon Broccoli Quiche recipe, and I think that would work well here. Shredded zucchini or cooked asparagus could also be good. You could also add sauteed onion or some fresh scallions or chives to this dish for added flavor.
More Lightened Up Breakfast Ideas
Looking for more tasty lightened up breakfast recipes? Check out my Bacon Broccoli Quiche, Ham and Cheese Omelet Roll, Pineapple Upside Down Baked Oatmeal Singles, Three Cheese Broccoli Brunch Bake, Banana Blueberry Muffins, Sausage and Pepper Egg Bake, Ultimate Tater Tot Breakfast Casserole, Triple Berry Yogurt Bowl, Carrot Cake Bread, Sausage Apple Cheddar Frittata, Ham and Cheese Egg Cups, Apple Streusel French Toast Muffins, Ham and Cheese Hash Brown Quiche, Pumpkin Chocolate Baked Oatmeal Singles, and many more in the Breakfast section of my recipe index!
Spinach Feta Quiche
- 9" frozen pie crust, regular not deep-dish (I use Pillsbury)
- 2 teaspoons olive oil
- 2 cups chopped fresh spinach
- 2 oz shredded 2% milk Mozzarella cheese
- 2 oz crumbled Feta cheese
- 4 large eggs
- ¾ cup skim milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pre-heat the oven to 425 degrees. Line a heavy baking sheet with aluminum foil and set aside.
- Place the frozen pie crust on the baking sheet and use strips of aluminum foil to loosely cover the outside edges of the crust. Since the outer edges won’t be covered with filling, you do this so that they won’t brown too quickly.
- Drizzle the olive oil in a large skillet and bring over medium heat. Add the spinach and sauté, stirring occasionally, for 1-2 minutes until the spinach is wilted. Remove the spinach from heat and when cooled enough to touch, squeeze out any excess liquid from the spinach.
- Sprinkle the shredded Mozzarella cheese across the bottom of the pie crust and top with the wilted spinach. Sprinkle the crumbled Feta over top of the spinach.
- Place the eggs, milk, salt and pepper into a mixing bowl and whisk together until beaten. Pour this mixture over the other ingredients in the pie crust.
- Place the baking sheet with the quiche on it into the oven and bake for 15 minutes at 425. Remove from the oven and reduce the heat to 350 degrees. Remove the strips of aluminum foil from the edges of the pie crust and place back in the oven. Bake for another 25 minutes or until an inserted toothpick comes out clean. Allow to cool for a few minutes before slicing and serving. Cut into 8 slices and serve.
174 calories, 11 g carbs, 2 g sugars, 11 g fat, 5 g saturated fat, 8 g protein, 0 g fiber, 251 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
8 per (1 slice = 1/8th of the quiche) serving (P+ calculated using the recipe builder on weightwatchers.com)