Spinach, Herb and Feta Cheese Custard

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: servings.

Calories: 171kcal

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