Quiche

6 large eggs

1 cup whole milk

1/2 cup heavy cream

2 cups fresh baby spinach, roughly chopped

1 cup cherry tomatoes, halved

1 cup crumbled feta cheese

1/2 cup shredded mozzarella cheese

1/4 cup freshly grated Parmesan cheese

1/2 small yellow onion, finely diced

2 garlic cloves, minced

1 tablespoon extra virgin olive oil

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

Garnish

Extra crumbled feta

Fresh basil leaves

Fresh parsley

Cherry tomato halves

Freshly cracked black pepper

Lemon zest

Extra virgin olive oil

Preheat the oven: Heat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or round baking dish with olive oil.

Cook the vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.

Add the chopped spinach and cook for 1–2 minutes, just until wilted. Remove from the heat and let cool slightly. Drain or squeeze out excess moisture.

Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, heavy cream, oregano, basil, salt, black pepper, and red pepper flakes until smooth.

Stir in the mozzarella, Parmesan, and half of the feta.

Assemble: Spread the spinach and onion mixture evenly in the prepared baking dish. Add the cherry tomatoes, cut-side up, then pour the egg mixture over everything.

Sprinkle the remaining feta generously over the top.

Bake: Bake uncovered for 35–42 minutes, until the edges are golden and the center is fully set with only a slight jiggle.

For a more golden top, broil for 1–2 minutes at the end, watching carefully.

Rest: Remove from the oven and let the quiche rest for 8–10 minutes before slicing.

Finish: Garnish with extra feta, fresh basil, parsley, cherry tomatoes, lemon zest, and freshly cracked black pepper. Add a light drizzle of extra virgin olive oil.

Serve warm or at room temperature with a crisp Mediterranean salad, toasted bread, or roasted vegetables.

Prep Time: 15 minutes | Cooking Time: 42 minutes | Total Time: 57 minutes

Kcal: 295 kcal | Servings: 6 servings