Ingredients

  • 6 large eggs
  • 1 cup milk
  • ½ cup crumbled feta cheese
  • 2 cups fresh spinach, chopped
  • ½ cup sun-dried tomatoes, drained and chopped
  • ¼ cup grated mozzarella cheese (optional)
  • 1 small onion, finely chopped
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • Salt, to taste
  • Fresh thyme, for garnish (optional)

Instructions

  1. Preheat the oven: Set the oven to 375°F (190°C). Grease a 9-inch baking dish with olive oil.
  2. Cook the vegetables: Heat olive oil in a skillet. Sauté the onion until softened, then add spinach and cook until wilted. Let excess moisture evaporate.
  3. Prepare the egg mixture: Whisk eggs, milk, garlic powder, black pepper, and a little salt in a large bowl.
  4. Add the fillings: Stir in the cooked spinach, sun-dried tomatoes, feta, and mozzarella.
  5. Fill the dish: Pour the mixture into the prepared baking dish. Arrange a few extra sun-dried tomatoes and a little feta on top.
  6. Bake: Bake for 35–45 minutes, until the center is set and the top is golden. A knife inserted near the center should come out without liquid egg.
  7. Rest and serve: Let the quiche rest for 10 minutes before slicing.