1-Preheat and Prep the Dish: First, preheat the oven to 350 degrees Fahrenheit and grease a pie dish with butter or non-stick spray. Don’t forget to spread a very thin layer of shredded Parmesan cheese on the bottom for that extra crispy touch. This step sets the foundation and keeps your quiche from sticking, making cleanup a breeze.

2-Sauté the Veggies: Next, heat 1/2 to 1 tablespoon olive oil in a large skillet over medium heat. Add the 3 cloves of minced garlic and 1/2 small diced white onion, and sauté until they turn translucent and fragrant. Then, toss in the 2 bunches of washed and trimmed fresh spinach, cooking until it’s bright and wilted. Transfer this mixture to a bowl to cool slightly it’s like building layers of flavor one step at a time.

3-Mix the Egg Base: In a separate large bowl, whisk together 5 eggs, 2/3 cup 2% milk, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground pepper until fully blended. This creates a smooth custard that holds everything together. Crumble the 3 oz feta cheese into the spinach mixture, then combine it all with the egg base and stir well for an even mix.

4-Bake and Serve: Pour the combined mixture into your prepared pie dish, making sure it doesn’t overflow, and pop it into the oven. Bake for 50 minutes, or until the egg is fully set and the top is lightly golden. Let it cool slightly before slicing this rest time helps the flavors settle and makes serving easier. For a fun twist, as mentioned in our kale salad recipe, you could add greens like kale if you have them on hand.