Hey there! So, Mother’s Day is coming up, and I’ve got this killer quiche recipe that’s perfect for brunch. Picture this: a sunny morning with a table filled with delicious dishes, and right in the center, my Elegant Mother’s Day Brunch Quiche with Spinach & Feta. I remember the first time I made it, I was a nervous wreck (seriously, I was sweating bullets). But as soon as I saw my mom’s face light up at the first bite, I knew I’d hit a home run. Plus, there’s something about quiche that just feels fancy, right?
Why You’ll Love This
I make this whenever I want to impress without stressing too much (it’s my secret weapon). My family goes crazy for it because it’s got that perfect balance of cheesy, creamy, and just enough veggie goodness to feel virtuous. And honestly, what’s not to love about something you can prep ahead and look like a brunch superstar?
Ingredients
- 1 pre-made pie crust (or make your own if you’re feeling ambitious)
- 3 large eggs
- 1 cup of milk (sometimes I use half-and-half for extra creaminess)
- 2 cups fresh spinach, roughly chopped
- 1 cup crumbled feta cheese
- 1/2 cup diced onion (my aunt swears by shallots instead)
- Salt and pepper to taste
- Pinch of nutmeg (secret ingredient alert!)
Directions
- Preheat your oven to 375°F (that’s about 190°C). Grab a cup of coffee while you wait.
- Roll out the pie crust into a 9-inch quiche dish. Prick the bottom with a fork (who knew quiche needed acupuncture?).
- In a skillet, sauté the onions until they’re translucent. Add the spinach and cook until wilted. This is where I usually sneak a taste.
- Whisk together the eggs, milk, salt, pepper, and nutmeg. Actually, I find it works better if you do this vigorously—get those arm muscles going!
- Layer the spinach mixture and feta cheese in the crust. Pour the egg mixture over the top, and don’t worry if it looks a bit weird at this stage—it always does!
- Bake for 35-40 minutes until the center is set and the top is slightly golden. It’s done when it jiggles just a bit when shaken. Kind of like me after a long run.
Notes
You can totally make this a day ahead; I think it tastes better the next day. If the crust edges start to brown too quickly, cover them with foil. It’s a little trick I learned the hard way from a slightly crispy disaster.
Variations
Once, I tried adding sun-dried tomatoes—didn’t work as I’d hoped (super salty!). But adding mushrooms is a winner. Just make sure to sauté them first to get rid of extra moisture.
Equipment
If you don’t have a quiche dish, a pie plate works just fine. In a pinch, I’ve even used a cake tin—don’t ask!
Storage Information
This quiche keeps well in the fridge for up to three days. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a simple side salad and maybe some fresh fruit. My family has this tradition of popping a bottle of sparkling wine too. Cheers to that!
Pro Tips
Once, I rushed the cooling step and regretted it because the quiche was too wobbly. Patience is definitely a virtue here.
FAQ
Can I use frozen spinach? Sure thing! Just thaw it and squeeze out the water first, or it gets too watery.
Is it okay to use other cheeses? Absolutely! I’ve done it with goat cheese and it was fab.
What if I don’t have nutmeg? Skip it. It adds a nice touch but isn’t essential—your quiche will still be delish.
And there you have it! A quiche that’s as delightful as a sunbeam through the window on a lazy morning. Give it a shot, and let me know how it goes!
