Vegetarian Feta Cheese Quiche (pie)

Cozy Comfort: Vegetarian Feta Cheese Quiche for a Rainy Day

On a rainy day, you want comfort food—something warm, savoury, and satisfying. Today, as the rain pattered against the windows, I decided to make a vegetarian feta cheese quiche. It’s a dish that perfectly balances rich, creamy flavours with the freshness of veggies.

Quiche has always been one of my go-to comfort foods. It’s versatile, easy to make, and can be filled with whatever ingredients you have on hand. This time, I chose to keep it flavourful, with a filling of feta cheese, spinage, green beans, paprika onions, and cherry tomatoes. So tasty!!

As the quiche baked in the oven, the house filled with the most inviting aroma. It’s the kind of smell that makes you forget about the rain outside and look forward to digging into a warm, comforting meal.

Ingredients:

 1 ready-made pie crust (or homemade if you prefer)

1 cups fresh spinach, chopped

1 cup cherry tomatoes, halved

¾ cup feta cheese, crumbled

half zucchini, chopped

1 red paprika, chopped

1 cup green beans

1 onion, chopped  

4 large eggs

1 cup milk (or double cream for a richer quiche)

1 cup grated cheese

Salt and pepper, to taste

1 tsp dried oregano or thyme

Method:

 1. Preheat your oven to (190°C). Roll out the pie crust and press it into a pie dish. Prick the bottom of the crust with a fork to prevent it from puffing up.

2. Sauté the chopped spinach in a skillet over medium heat until it wilts, approximately 3-4 minutes. Remove it from the heat and set it aside. Then, continue to fry the remaining vegetables for about 10 minutes until they are soft.

3. In a large mixing bowl, whisk together the eggs, milk, cheese, salt, pepper, and dried oregano or thyme if using.

4. Evenly distribute the sautéed spinach across the bottom of the pie crust, then add the remaining vegetables and feta cheese. Pour the egg mixture over the vegetables and cheese, making sure everything is evenly distributed.

5. Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.

Allow the quiche to cool for about 10 minutes before slicing. Serve warm with a side salad or enjoy it on its own.

When the quiche was ready, I cut myself a generous slice and paired it with a simple green salad. The creamy texture of the quiche, with its golden, flaky crust, was pure comfort on a plate.

Enjoy!