Spinach & Feta Cheats Quiche

Ingredients

• 1 piece Flour Tortilla (large (10‑inch), preferably whole wheat for extra flavor)
• 2 cups Fresh Spinach (packed, washed and trimmed)
• 4 pieces Large Eggs (room temperature)
• 0.5 cup Feta Cheese (crumbled)
• 1 tablespoon Olive Oil (for sautéing spinach and brushing tortilla)
• 0.25 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.125 teaspoon Nutmeg (optional, for warm flavor)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the crust and filling.

   Time: PT5M

   Temperature: 375°F

2. Prepare Tortilla Crust

   Line a baking sheet with parchment paper. Place the tortilla on the sheet, brush lightly with olive oil, and press the edges down to form a shallow cup.

   Time: PT5M

3. Sauté Spinach

   Heat ½ tablespoon olive oil in a skillet over medium heat. Add the spinach and sauté, stirring, until wilted, about 3‑4 minutes. Transfer to a plate and let cool slightly.

   Time: PT5M

4. Whisk Eggs and Season

   In a mixing bowl, whisk the 4 eggs until smooth. Stir in crumbled feta, salt, pepper, and nutmeg (if using).

   Time: PT5M

5. Combine Filling

   Fold the sautéed spinach into the egg‑feta mixture until evenly distributed.

   Time: PT2M

6. Bake the Quiche

   Pour the filling onto the prepared tortilla crust, spreading evenly. Bake in the preheated oven for 20‑25 minutes, until the center is set and the top is lightly golden.

   Time: PT20M

   Temperature: 375°F

7. Cool and Serve

   Remove the quiche from the oven and let it rest for 5 minutes before slicing. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

12g

Carbohydrates

14g

Fat

16g

Fiber

2g

Ingredient Substitutions

• Instead of Flour Tortilla: gluten‑free tortilla, store‑bought pie crust, puff pastry sheet
• Instead of Fresh Spinach: frozen spinach (thawed and well drained)
• Instead of Large Eggs: egg substitute (1/4 cup silken tofu per egg)
• Instead of Feta Cheese: goat cheese, cotija cheese
• Instead of Olive Oil: vegetable oil, butter

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper (optional)
• Mixing Bowl
• Whisk
• Knife
• Cutting Board
• Spatula (optional)

Critical Steps — Do Not Skip

• Preparing the tortilla crust correctly to avoid sogginess
• Ensuring the spinach is well drained before adding to the egg mixture
• Baking until the center is fully set

Chef Tips from the Video

• For an extra‑crisp crust, brush the tortilla with a little melted butter instead of oil.
• Crumble the feta finely; larger chunks can create uneven texture.
• A splash of milk (about 2 tbsp) in the egg mixture makes the quiche extra fluffy.
• Use parchment paper to prevent the tortilla from sticking and for easy cleanup.

Troubleshooting

Storage

Refrigerator: Cover and store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Reheat in oven before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Whisk the eggs with seasonings up to a day ahead and refrigerate in a sealed container.
• Sauté and drain the spinach in advance; keep it chilled until assembly.
• The quiche can be fully baked, cooled, and reheated in a 350°F oven for 10 minutes before serving.

Frequently Asked Questions