Spinach Egg Cheese Pie Recipe
If you’re searching for a dish that effortlessly combines comfort and elegance, look no further than this Spinach Egg Cheese Pie Recipe. With its golden flaky crust, a rich, silky filling bursting with fresh spinach, creamy mozzarella, and tangy feta, this pie transforms humble ingredients into pure magic. Whether you’re making a cozy brunch or a simple dinner with a Mediterranean twist, this recipe is an absolute crowd-pleaser that you’ll want to make again and again.
Ingredients You’ll Need
Gathering these straightforward yet carefully chosen ingredients sets the stage for a beautifully balanced pie. Each element plays a key role—spinach brings freshness and color, cheeses add creaminess and depth, while the eggs and milk create a luscious custard texture.
- 1 refrigerated pie crust (or homemade): Provides a flaky, buttery base that crisps perfectly when baked.
- 1 tablespoon olive oil: Used for sautéing, it adds a subtle fruity richness to the filling.
- 1 small onion (finely chopped): Adds sweetness and a soft texture when cooked down.
- 2 garlic cloves (minced): Introduces a fragrant savory note that complements the spinach beautifully.
- 5 ounces fresh spinach (roughly chopped): The star green that gives the pie vibrant color and a healthy boost.
- 4 large eggs: The binding agents creating a smooth, custard-like filling.
- ¾ cup whole milk or half-and-half: Adds creaminess and helps keep the filling tender.
- 1 cup shredded mozzarella cheese: Melts wonderfully, adding mild creaminess and stretch.
- ½ cup crumbled feta cheese: Brings in a salty tang that brightens every bite.
- ¼ teaspoon salt: Enhances all flavors without overpowering.
- ¼ teaspoon black pepper: Adds a gentle warmth and depth.
- Pinch of ground nutmeg (optional): A subtle, warm spice that complements spinach and cheese flawlessly.
How to Make Spinach Egg Cheese Pie Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by preheating your oven to 375°F (190°C) and fitting your refrigerated or homemade pie crust into a 9-inch pie dish. This crust is going to be the crisp, buttery vessel that holds your luscious filling, so make sure it’s snug in the dish and ready to go.
Step 2: Sauté the Aromatics and Spinach
Heat the olive oil over medium heat in a skillet, then add the finely chopped onion. Cook it gently until it becomes soft and translucent, about 4 to 5 minutes. Stir in the minced garlic and let it cook just for 30 seconds to release its aroma without burning. Then toss in the roughly chopped fresh spinach and sauté it until wilted, about 2 to 3 minutes. This step intensifies the flavors and ensures the spinach isn’t watery in the pie, so let it cool slightly before moving on.
Step 3: Whisk Together the Filling
In a separate bowl, whisk the eggs and your choice of whole milk or half-and-half until smooth. Season this custard base with salt, black pepper, and if you’re feeling adventurous, a pinch of nutmeg for an extra layer of warmth. Stir in the shredded mozzarella and crumbled feta until well combined. Finally, fold in the cooled spinach mixture so every bite will be packed with flavor and goodness.
Step 4: Pour and Bake
Pour the filling gently into the prepared pie crust, spreading it evenly with a spatula for a smooth top. Bake your spinach egg cheese pie for 35 to 40 minutes. You’ll know it’s done when the center feels set, the edges are a touch puffed, and the top turns a lovely golden brown. Let your masterpiece rest for about 5 to 10 minutes before slicing to allow the flavors to settle.
How to Serve Spinach Egg Cheese Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil instantly elevates the presentation with a burst of green freshness. For a hint of zest, consider a light drizzle of extra virgin olive oil or a pinch of red pepper flakes on top. These little touches don’t just make the pie pretty—they enhance every forkful with layers of flavor.
Side Dishes
This spinach egg cheese pie pairs wonderfully with simple sides like a crisp mixed green salad tossed in lemon vinaigrette or roasted cherry tomatoes that add a subtle sweetness. For a heartier meal, serve it alongside a bowl of warm lentil soup or some crusty whole-grain bread to soak up every last bit of cheesy goodness.
Creative Ways to Present
For a brunch party, cut the pie into smaller squares and serve it on a wooden platter with colorful veggies and dips. Wrap individual slices in parchment paper for easy grab-and-go lunches. You can even serve warm or at room temperature, making it a versatile centerpiece whether it’s a casual picnic or a fancy gathering.
Make Ahead and Storage
Storing Leftovers
Leftover spinach egg cheese pie holds up beautifully in the refrigerator for up to 3 days. Store slices in an airtight container to keep the crust crisp and the filling fresh. It’s perfect for quick breakfasts or unexpected snack cravings!
Freezing
If you want to preserve the pie for longer, wrapping it tightly and freezing it works well. Freeze whole or in individual slices for up to 2 months. Just remember to thaw it overnight in the fridge before reheating to maintain that wonderful texture and flavor.
Reheating
Reheat your pie slices in a preheated oven at 350°F (175°C) for about 10 to 15 minutes until warmed through and the crust crisps back up beautifully. Avoid microwaving if possible to keep the crust flaky rather than soggy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw the frozen spinach thoroughly, drain any excess water, and squeeze out moisture to avoid a soggy pie filling.
Is this pie suitable for vegetarians?
Yes, it’s a wonderful vegetarian option as it contains no meat and relies on eggs, cheese, and veggies for flavor and protein.
Can I make the pie crust from scratch?
You certainly can! Homemade pie crust adds a lovely touch of personalization, and the recipe works great with your favorite buttery crust.
What can I substitute for feta cheese?
If feta isn’t your favorite, try goat cheese or ricotta for a creamy, tangy alternative that blends well with the spinach and egg custard.
Is the nutmeg really necessary?
Nutmeg is optional but highly recommended because it adds a subtle warmth that complements the spinach and cheese perfectly. If you’re not a fan, feel free to skip it without affecting the overall taste.
Final Thoughts
There’s something truly comforting and satisfying about this Spinach Egg Cheese Pie Recipe that makes it a staple in my kitchen. Its easy preparation, rich flavors, and versatility make it just the kind of dish you’ll want to share with family and friends again and again. I wholeheartedly encourage you to try it out and enjoy every delicious bite!
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Spinach Egg Cheese Pie Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Spinach Egg Cheese Pie is a savory, Mediterranean-inspired quiche that combines fresh spinach, creamy mozzarella, tangy feta, and fluffy eggs baked in a flaky pie crust. Perfect for brunch, lunch, or a light dinner, this dish balances rich flavors with wholesome ingredients for a satisfying meal that’s easy to make and delicious served warm or cold.
Ingredients
Pie Crust
- 1 refrigerated pie crust (or homemade)
Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 5 ounces fresh spinach, roughly chopped
- 4 large eggs
- ¾ cup whole milk or half-and-half
- 1 cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of ground nutmeg (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and set aside, ensuring the crust molds evenly to the dish shape.
- Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 4–5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook Spinach: Stir in the roughly chopped spinach and cook until wilted, about 2–3 minutes. Remove the skillet from heat and let the spinach mixture cool slightly to prevent scrambling the eggs later.
- Prepare Egg Mixture: In a mixing bowl, whisk together the 4 large eggs, whole milk or half-and-half, salt, black pepper, and the optional pinch of ground nutmeg for subtle warmth.
- Add Cheeses and Spinach: Stir the shredded mozzarella and crumbled feta cheeses into the egg mixture. Then fold in the cooled spinach, onion, and garlic mixture, combining well.
- Assemble Pie: Pour the prepared filling into the pie crust in the 9-inch dish, smoothing the top evenly with a spatula for consistent baking.
- Bake: Place the pie in the preheated oven and bake for 35 to 40 minutes, until the center is set and the top is lightly golden brown.
- Rest and Serve: Remove the pie from the oven and let it rest for 5 to 10 minutes to set further before slicing. Serve warm, at room temperature, or cold as preferred.
Notes
- You can substitute frozen spinach by thawing, draining, and squeezing out excess moisture before cooking.
- This pie can be enjoyed warm, room temperature, or cold, making it versatile for any meal time.
- Great for brunch, lunch, or a light dinner option.
- Use half-and-half for creamier texture or whole milk for a lighter filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: Mediterranean, American
