This is a simple recipe that may be modified to suit your preferences or—as in my case—what’s going bad in the refrigerator. I use a store-bought pie crust because it’s quicker, but making my own would be preferable.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) quiche |
Ingredients
- 1 (9 inch) pie crust
- 3 eggs
- 1 ½ cups milk
- 1 tablespoon all-purpose flour
- ½ cup chopped onion
- ½ cup sliced fresh mushrooms
- ½ cup chopped fresh spinach
- ½ cup broccoli florets, chopped
- ¼ cup crumbled Greek feta
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
- Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.
- Substitute 1 whole egg and 4 egg whites for the 3 eggs to create a healthier version.
- Use more feta if substituting American feta for the Greek feta.
- Vegetables with greater moisture content may increase cooking time.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 277 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
The filling of this quiche was absolutely a knockout however I did find that my crust was very soggy. I added sweet onions & cherry tomatoes. I also omitted the broccoli. Overall we liked it, but the crust was not my favorite.
Easy & yummy! I used red bell pepper instead of mushrooms, and I used half&half instead of milk.
Very tasty, but I took it one step further, I used a mediteranean feta olive mix chopping it up and any extra veggies I had leftover, I added into the egg mixture some parmesan and herbs and then I sprinkled some mozzarella cheese on top.
Took it to a party to watch the final in the World Cup. It did not last long! Will definitely make it again, I added many different vegetables that I had in the fridge also.
I tried this recipe and I am not fond of it. Not enough egg means longer cooking time to get the consistency needed. I am at 1hr and 15min now and it is still to loose. Not a easy recipe for beginners at all. I love quiche but will find a way to make it the night before or use one that takes less time.
This worked out great. I didn’t have broccoli and probably used more onion. Also had to cook a bit longer.
This recipe was just ok for my family, I used turkey bacon for a little more taste. Used a 9″ pie plate cooking time was just a little longer.
I didn’t make this with a crust and used part evaporated milk. Also, I cut down on the amount of liquid some… we liked the flavor. The feta cheese makes the difference. Still having a hard time convincing my husband of no meat. So I’m sure I will be adding some next time. Very versatile, I really like that part.
This is a really great recipe to use as a base for any quiche. The feta really adds a lot of flavor to any quiche, and I just throw in whatever vegetables I need to use up. The recipe makes a bit too much for just two normal pie shells, so I usually make quite a bit less filling. I also make my own pie crust instead of using the frozen ones. Quiche is always a good, easy option.
This was yum! I subbed minced dried onion for chopped onion, and added extra mushrooms, spinach and broccoli. Definitely needed the extra veggies. Topped with some shredded mozzarella/cheddar mix. Next time I will leave out the salt, the feta was salty enough.
Followed others’ recommendation to season and saute veggies first. I let them cool a bit before stirring into the egg mixture. I also doubled the amount of feta. I had heavy cream leftover from another recipe, so added 3/4 c. of that to 3/4 c. of 1% milk. My oven is not level, so I turned the pie plate 1/4 turn after 15 minutes and again after another 15 to keep the quiche even. It was done in 50 minutes & smelled wonderful. I let it sit 5 minutes, before serving. It received good comments from everyone, but my son found it to be bland. I gave him the hot sauce bottle (?!) and he was happy. There were NO leftovers.
Nothing bad, nothing out of this world. I cooked the veggies first, which I think was needed. I added mozzerella and cheddar mix to the feta cheese. The feta was barely noticeable (I used a pretty mild feta, maybe it would be more noticeable with a stronger one). I liked that it was packed with veggies and it came out really fluffy. I probably wouldn’t make it again.
This was very good, but lacked something. The reviews really helped.
I combined this with one of my mom’s recipes. It actually works very well with no crust–just grease the pan! I used frozen spinach and it worked out great.
With my changes this was 5 star. Had lots of requests for the recipe..basically used half/half in place of the milk and used 4 oz of sundried tomato feta. I also sauteed all of the veggies before putting in the crust, dumped the cheese on, and then poured the egg mixture. Instead of brocoli which I don’t care for I added some squash and tomatoes from my garden. YUM!
My ingredient measurements were different: 1/4 less milk, added another egg, I omitted the cheese and added bacon and tomatoes on top. Started baking with foil on top and took off after 1/2 hour. We really like this recipe.
I read the reviews and I sauteed the onion and mushrooms, otherwise I followed the recipe exactly. After one serving it went in the garbage. No taste. Couldn’t tell it had feta cheese and there seemed to be too much milk–I had to bake it much longer. It was a waste of effort and ingredients. There are much better recipes out there.
This was a delicious recipe! I added a little cheddar cheese on top, but it didn’t even need it. I made it with farm fresh eggs and that does enhance the richness, but I am sure it is good otherwise.
This was a pretty good quiche. My family seemed to like it, however I didn’t taste the Feta cheese, so next time I will add more. It was a little bit watery, so I will also reduce the milk to 1 cup. Thanks for the recipe, I look forward to making it again with these changes!
I absolutly love this recipie….:)
I thought this was just fantastic. Very light and tasty, even without the heavy cream and cheese in a “traditional” quiche. I stayed with the recipe without tweaks, except for being a little liberal with my measurements of the veggies – I just eyeballed and went with a little extra spinach, mushrooms and broccoli. I made this for my mom and I, who both are very careful about caloric intake. My wife ate a piece and smiled all the way through and she doesn’t eat quiche. The only thing I will do differently next time is cover the crust the entire time, it was a little more brown than I particularly care for, but no one else seemed to mind. Thanks for a great recipe. Gonzo