Savory Spinach & Feta Quiche

Why This Savory Spinach & Feta Quiche Works

In the pan, the onions soften in the olive oil and lose their sharp bite. After the spinach goes in, it wilts down and gives off some water. Most of that moisture cooks off in the skillet, so it does not leak into the crust later and turn it soggy. By the time the spinach and onions go into the pie crust, they are soft and fairly dry, so they sit in a nice even layer.

Once the eggs and milk are poured over, they seep in around the spinach and feta. In the oven, the egg mixture slowly firms up. It starts as a thin liquid and then sets into a smooth custard that holds everything in place. The feta stays in little pockets, so there are salty bites spread through the slice instead of one big clump. While the quiche cools for a few minutes, the egg custard finishes setting, so the slices cut cleanly and do not fall apart.

Mistakes To Avoid

Pouring the egg mixture into a hot pie crust or very hot spinach can cause the eggs to start cooking in streaks before the quiche goes in the oven. The result is a filling with rubbery, scrambled bits instead of a smooth, even custard.

Letting the quiche come out of the oven while the center still jiggles a lot leads to a runny middle that never really sets. Slices then collapse and leak liquid, and the crust can get soggy from the loose filling.

Overbaking until the top is very dark and puffed for a long time makes the eggs tighten too much. Once cooled, the texture turns dry and spongy, and the spinach can taste stringy instead of soft.

Skipping the step of cooking the spinach and onions long enough to drive off their moisture leaves a lot of water in the pan. In the oven, that water seeps into the custard and crust, so the filling sets unevenly and the bottom crust turns soft and damp.