How to make spinach and feta cheese quiche?

To make a spinach and feta cheese quiche, prepare a pie crust in a tart pan, sauté spinach and any aromatics like onions or garlic, and whisk together eggs with a splash of milk or cream. Layer the spinach, crumbled feta, and optional add-ins like sun-dried tomatoes, then pour over the egg mixture. Bake at 350°F until the center is set and golden brown, typically 35–45 minutes.

Does feta work in a quiche?

Yes! Feta is an ideal cheese for quiches and bakes. Its briny, tangy flavor pairs well with spinach, herbs, and eggs. It also holds its shape while baking, creating creamy, flavorful pockets in every bite.

What is the secret to a good quiche?

A good quiche depends on the balance of creamy eggs, flavorful fillings, and proper baking. Avoid overcooking, which can make the eggs rubbery. Use high-quality cheese like feta and a touch of cream for a custardy texture, and always season well with salt, pepper, and herbs for maximum flavor.

Is spinach feta egg wrap healthy?

Yes, spinach feta egg wraps are a healthy, balanced meal option. They provide protein, fiber, vitamins, and healthy fats. Using a whole-grain wrap boosts fiber, and the eggs and spinach offer essential nutrients like iron, vitamin K, and protein. This spinach feta egg bake recipe also works great when sliced and served in a wrap for an easy, portable breakfast or lunch.

Spinach Feta Egg Bake Recipe – 5-Ingredient, Protein-Packed Brunch Winner

Name: Spinach Feta Egg Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: Olive oil or cooking spray; 3 cups baby spinach; 8 large eggs; 2 tablespoons sun-dried tomatoes; 1/4 teaspoon salt; Black pepper; 2 ounces feta cheese; Fresh herbs (oregano, basil)

Description

Spinach Feta Egg Bake is a healthy, protein-packed breakfast or brunch dish. With just a few simple ingredients, it’s perfect for meal prep or weekend brunches.

Ingredients

Scale

A good drizzle of olive oil, or cooking spray

3 loosely packed cups baby spinach, roughly chopped

8 large eggs

2 tablespoons sun-dried tomatoes (packed in olive oil), finely chopped

¼ teaspoon fine salt (or two good pinches)

Several grinds of freshly ground black pepper

2 ounces feta cheese, crumbled (about ⅓ cup)

A small handful fresh herbs (such as oregano and/or basil)

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Instructions

1. Preheat oven to 350°F. Grease a 2-quart or 9×9 baking dish.

2. Layer spinach in dish.

3. Crack eggs into a bowl, whisk, then pour over spinach.

4. Sprinkle sun-dried tomatoes, salt, and pepper over eggs.

5. Crumble feta evenly on top. Add herbs as desired.

6. Bake 15–20 minutes for soft yolks, 20–30 for firm.

7. Let rest 5 minutes, garnish with more herbs.

Notes

Check yolk doneness by gently pressing with a finger.

Store leftovers in an airtight container for up to 4 days.

For freezer prep, wrap portions and freeze individually.

Prep Time: 10 minutes
Cook Time: 20-30 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 2 g
Sodium: 350 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 13 g
Cholesterol: 240 mg