Spinach, Herb and Feta Cheese Custard

A cross between a frittata and crust-less quiche, this spinach, herb and feta cheese custard is another fine example of what to do with green leafy vegetables, be they spinach, chard or beet greens. This recipe also makes use of an assortment of herbs–whatever is on hand, mince them up.

Don’t the chive blossoms look festive on top? This particular recipe uses rosemary and cilantro. But you are the cook–explore and mix and match which herbs to into your own spinach, herb, and feta cheese custard.

Tip: So your fresh herbs last at least a week, stand them up in water in a small jar or glass covered lightly with a plastic bag. Preserved that way, many fresh herbs last up to a month.

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Print Recipe

4 from 1 vote

Spinach, Herb and Feta Cheese Custard

Sauté spinach and herbs in a skillet, then scatter them in an oiled quiche pan. Pour eggs and milk over. Sprinkle with cheese and bake until the custard is set. So easy! Makes 1 (10-inch skillet), serves 8 to 10.

Course: Main Course

Cuisine: Vegetarian

Keyword: skillet, eggs, spinach

Servings: 8 servings.

Author: Letty | @lettyskitchen

Ingredients

• 2 tablespoons avocado or olive oil
• 1 small sweet onion , chopped
• 2 cloves garlic , minced
• 1 tablespoon minced fresh rosemary leaves
• 1 tablespoon chopped fresh cilantro leaves
• 12 ounces fresh spinach leaves , washed and very coarsely chopped
• Freshly ground black pepper
• 5 whole eggs
• 2 cups milk , dairy or non-dairy
• ¼ teaspoon fine sea salt
• Pinch cayenne pepper
• 5 ounces feta cheese
• 2 teaspoons chive blossoms , optional

Instructions

• Heat the oil in a large skillet. Add the onions and cook for a minute or so. Stir in the garlic and the herbs.
• Add as much of the spinach as the skillet will hold, stir a minute until it wilts and then add the rest, adding and wilting until it is all wilted. Season with lots of freshly ground black pepper and a pinch or so of salt.
• Preheat the oven to 375°F. Lightly oil a 10-inch quiche mold.
• Distribute the spinach mixture over the bottom of the mold. Sprinkle with about ¾ of the cheese.
• Whisk the eggs in a bowl. Stir in the milk and the ¼ teaspoon of salt and the cayenne.
• Pour over the spinach and cheese. Sprinkle with the remaining cheese.
• Bake 30 to 40 minutes, until the custard is set and beginning to show brown color on top. Scatter the chive blossoms if you have them over the top.
• Serve warm, after letting the custard rest 5 minutes, or serve at room temperature.

Notes

• You will want to remove any stems from the spinach, leaves only please.
• We don’t drink dairy milk as a habit. Our pantry features unsweetened almond milk, so that’s what I used. You can use any kind of dairy milk or soymilk as well.

Nutrition

Calories: 171kcal | Carbohydrates: 7g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 370mg | Potassium: 387mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4310IU | Vitamin C: 13.2mg | Calcium: 218mg | Iron: 1.8mg

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