Quiche with spinach, feta, tomatoes and pine nuts

## **Quiche with Spinach, Feta, Tomatoes, and Pine Nuts: A Flavorful, Savory Delight 🥧🍅**

If you’re in the mood for a dish that’s both hearty and refreshing, **Quiche with Spinach, Feta, Tomatoes, and Pine Nuts** is the perfect choice. This savory pie combines rich, creamy filling with the earthy taste of spinach, the tanginess of feta cheese, and the delicate crunch of pine nuts. Whether served for breakfast, lunch, or dinner, this quiche is sure to impress.

Not only is it packed with flavor, but it’s also versatile. It can be enjoyed warm or cold, making it an excellent option for meal prep, picnics, or family gatherings. With its balance of fresh ingredients and comforting textures, this quiche is a true crowd-pleaser. Let’s dive into this delicious recipe!

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### **Why You’ll Love This Quiche**

✔ **Healthy and Nutritious**: The spinach provides a boost of vitamins and iron, while the tomatoes add a burst of antioxidants.
✔ **Creamy and Flavorful**: The combination of feta and eggs creates a rich, creamy filling that pairs perfectly with the other ingredients.
✔ **Versatile**: It’s easy to make ahead, and it tastes just as good served at room temperature as it does hot from the oven.
✔ **Satisfying and Filling**: With a delicious flaky crust, this quiche is both hearty and light at the same time—perfect for any meal.
✔ **Perfect for Special Occasions**: Whether you’re hosting a brunch or just craving a comforting meal, this quiche is always a hit.

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### **Ingredients for Quiche with Spinach, Feta, Tomatoes, and Pine Nuts**

Here’s what you’ll need to make this delightful quiche:

#### **For the crust**:
– **1 pre-made pie crust** (or homemade if preferred)

#### **For the filling**:
– **2 tablespoons olive oil** (for sautéing)
– **1 small onion**, finely chopped
– **2 cups fresh spinach**, roughly chopped (or 1 cup frozen spinach, well-drained)
– **2 large tomatoes**, diced
– **1/2 cup crumbled feta cheese**
– **1/4 cup pine nuts**
– **4 large eggs**
– **1 cup heavy cream** (or half-and-half for a lighter option)
– **Salt and pepper**, to taste
– **1/2 teaspoon dried oregano** (optional, for extra flavor)
– **1/4 teaspoon garlic powder** (optional, for an aromatic boost)

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### **How to Make Quiche with Spinach, Feta, Tomatoes, and Pine Nuts**

#### **Step 1: Preheat and Prepare the Pie Crust**
1. Preheat your oven to **375°F (190°C)**. If you’re using a pre-made pie crust, place it in a 9-inch pie dish. If you’re making your own crust, roll it out and fit it into the pie dish, crimping the edges for a nice presentation.
2. If the crust is uncooked, you may want to **blind-bake it** for about **10 minutes** (placing parchment paper or aluminum foil inside with pie weights or dried beans) to prevent it from becoming soggy during baking.

#### **Step 2: Sauté the Vegetables**
1. Heat **2 tablespoons of olive oil** in a large skillet over medium heat. Once hot, add the **chopped onion** and sauté for about **5 minutes**, or until softened and translucent.
2. Add the **spinach** to the skillet and cook until it wilts down (about 3 minutes). If using frozen spinach, make sure it’s well-drained before adding it to the pan.
3. Stir in the **diced tomatoes** and cook for an additional **2-3 minutes**, until they soften slightly. Season with **salt**, **pepper**, and **oregano** (if using).

#### **Step 3: Prepare the Egg Mixture**
1. In a medium mixing bowl, whisk together the **eggs** and **heavy cream** until fully combined. Add a pinch of **salt**, **pepper**, and **garlic powder** (if using) to taste.
2. Gently fold in the **crumbled feta cheese** and **pine nuts**, making sure they are evenly distributed throughout the mixture.

#### **Step 4: Assemble the Quiche**
1. Once the vegetable mixture has cooled slightly, spoon it evenly over the pre-baked pie crust. Pour the egg and cream mixture over the top of the vegetables, ensuring everything is submerged in the filling.
2. Use a spatula to spread the filling evenly if needed.

**Step 5: Bake the Quiche**
1. Place the quiche in the preheated oven and bake for **35-40 minutes**, or until the filling is set and lightly golden on top. You can check if it’s done by inserting a toothpick or knife into the center—the filling should come out clean.
2. Let the quiche cool for about **10 minutes** before slicing and serving.

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