Spinach Feta Quiche

Sometimes in this stage of life I feel like so many of my friends and family members are having babies that Target should just hand me a pack of diapers and onesies every time I pass through their automatic doors. (And take the 30 bucks right out of my wallet.) In the last month and a half, our extended family has welcomed one new niece and one new nephew. Then there’s also my cousin who’s pregnant, my good friend, my other good friend, and basically 80% of my Facebook friends, it seems. For me, it’s fun to visit friends and loved ones with itty bitty newborns….and then hand them back to mom or dad to deal with because that stage of life is DONE for me!!! *Insane cackle* 

I jest. God only knows whether my husband and I will ever have any more children.* (*Official Catholic cover-your-butt statement.) But it is such a blessing to watch so many friends with growing families, and–maybe my favorite part–to bring them meals. This past week I was slated to take dinner to my brother-in-law and sister-in-law, whose little girl had arrived a few days before. When taking a meal to new parents, I always try to stick to the following rules:

–Reasonably healthy (nursing moms need good nutrition)
–Travels well (as much as I love soup, it does not pass this test)
–No dishes need to be returned (because this is a hassle for everyone)
–Nothing too crazy (I’ll save my Jellied Boar Snout recipe for another time)

There are many dinners that meet these criteria, but one of my favorites is this spinach feta quiche. You may have noticed, if you are a human being who eats solid food, that spinach and feta are a Mediterranean Dream Team.

So it will probably come as no surprise to you that this spinach feta quiche is delicious. But I will tell you, having tried MANY such combinations in my many years as a quiche eater, that this one is far and away the best I’ve ever had. The addition of cheddar kicks it up a notch to cheesy, spinachy, herby bliss. And while it meets all the above standards for a great meal to take to new parents (baked in a disposable aluminum pan so no dishes need be washed or returned), it could also just as easily make a pretty brunch item or dinner for vegetarian guests. Any way you slice it–literally–this is one you don’t want to miss.

Spinach Feta Quiche
(Adapted from Allrecipes.com)


3 Tbsp. butter
3 cloves garlic, minced
1 small onion, chopped
1 10-oz. package frozen spinach
1 6-oz. package herb and garlic crumbled feta cheese
1 c. shredded Cheddar cheese, divided
1 unbaked 9-inch pie crust
4 eggs, beaten
3/4 c. milk
salt and pepper, to taste


1. Preheat oven to 375 degrees.

2. In a large skillet, melt butter over medium heat. Saute garlic and onion in the butter until lightly browned, 7-10 minutes. Stir in spinach, feta, and 1/2 c. cheddar and heat through. Season with salt and pepper. Pour into pie crust.

3. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture.

4. Bake in preheated oven for 15 minutes. Sprinkle the top with the remaining 1/2 c. cheddar and bake an additional 35-40 minutes until set in the center. Let stand 10 minutes before slicing.

Serves about 5 as a main dish.

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