Feta Veggie Quiche Recipe - Allrecipes.com
Feta Veggie Quiche Recipe
  • READY IN hrs

Feta Veggie Quiche

Recipe by  

"This is a basic recipe that can be adapted to your tastes, or (more likely, in my case) what's getting old in the fridge. To make it easier, I use a bought pie crust, but homemade would definitely make it better!"

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Ingredients Edit and Save

Original recipe makes 1 (9-inch) quiche Change Servings
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Directions

  1. 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).
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins

Footnotes

  • Cook's Notes:
  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 27, 2009

This is a great recipe, but next time I would use whole milk or even half n half, instead of the skim milk I used. It was quite watery w/skim and I had to bake the quiche for much longer than the recipe stated.

 
Most Helpful Critical Review
Jun 12, 2011

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.

 
Aug 18, 2010

So easy to make, and very delicious! I am a cheese lover, so I doubled the Feta. I would NOT reccomend doubling the Feta - it did not incorporate well. Next time I will add a cheddar/mexican blend instead. I also added in extra squash and zucchini, and will definitly be making this again.

 
Sep 08, 2009

With myself not being the greatest of cooks, my husband a vegetarian, and me a meat eater, we have a difficult time finding recipes that are easy to make and that both of us will actually like. This recipe was both. I followed the directions to the tee - the only exception was that I used frozen spinach instead of fresh - and it turned out fantastic! This is definitely one we will make again. The only slight thing I would change is that for inexperienced cooks like myself, I was a little confused on the pie crust. Was I suppose to follow the directions for the pie crust on the package, THEN follow the one in the recipe? I ended up ignoring the package instructions and just followed the recipe and it turned out fine. Thanks again for posting this! We were getting sick of bean tacos and spaghetti!

 
Oct 13, 2009

Great recipe and very easy to make! The only thing I changed was I used roasted red peppers instead of broccoli. If you use the regular pie crust instead of deep dish, you will have some extra filling. I used 2% milk and it was just right.

 
Aug 28, 2009

Quick, easy and tasty!! I added less of some veggies and more of others and threw in some bacon....good recipe to have on hand!!

 
Feb 10, 2010

Super delicious! Used Manchego and Mozzarella cheese since that's what I had in the fridge, but feta would be delicious too! I also used garlic salt for about half the salt because I love garlic in my food, but didn't want to mince any up. Good flavor, everything blends well together. Might add bacon in the future just because I love bacon. Thanks!!

 
Aug 26, 2009

Tasty. I precooked the veggies and added more, but then I had more than the pie crust could fit. I oooked the extra filling on the stove, but it doesn't taste as good as in the quiche.

 

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Nutrition

  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 277 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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