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Gluten-free spinach and feta quiche baking in a cast iron skillet. The golden-brown crust encases a savory filling of spinach, feta cheese, and eggs, topped with fresh basil leaves. The skillet rests on a wooden surface

Savory Gluten-Free Spinach & Feta Quiche

A savory, gluten-free quiche filled with fresh spinach, creamy feta, and a rich egg base. Perfect for brunch, lunch, or dinner, this quiche is both nutritious and delicious.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course bruncch
Cuisine vegan
Servings 6
Calories 300 kcal

Equipment

  • - 9-inch deep dish pie plate
  • - Non-stick skillet
  • - Mixing bowls
  • - Whisk
  • - Chef's knife
  • - Cutting board
  • - Cheese grater
  • - Measuring cups/spoons

Ingredients
  

  • - 6 large eggs
  • - 5 oz fresh baby spinach or frozen, thawed and drained
  • - 1 cup crumbled feta cheese
  • - 1/2 cup unsweetened almond milk or whole milk
  • - 1/2 yellow onion diced
  • - 1 tablespoon butter or olive oil
  • - 1 cup heavy cream
  • - Salt and pepper to taste
  • - Optional: 1/4 teaspoon nutmeg fresh herbs (parsley or dill)

Instructions
 

  • **Preheat Oven**: Set oven to 390°F (200°C).
  • **Prepare Spinach**: If using frozen spinach, thaw and squeeze out excess water. If using fresh, sauté briefly until wilted, then drain.
  • **Sauté Vegetables**: Heat butter in a skillet over medium heat. Add diced onion and cook for 7-8 minutes until soft.
  • **Prepare Egg Mixture**: In a mixing bowl, whisk together eggs, heavy cream, milk, salt, pepper, and optional nutmeg.
  • **Assemble Quiche**:
  • - Spread sautéed onions and spinach evenly in the pie plate.
  • - Sprinkle crumbled feta cheese over the vegetables.
  • - Pour the egg mixture over the top.
  • **Bake**: Place in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden.
  • **Cool and Serve**: Let the quiche rest for 10 minutes before slicing.