With spring finally here and Easter just around the bend, it couldn’t be a more perfect time for quiche. I make a variety of different quiches all year-round, but they seem particularly suited for spring and summer. They’re great for a crowd, especially if you’re having people over for brunch. Whether you’re serving a crowd or just your own family, this delicious quiche recipe is bound to put a little happiness on your table. Between the flaky crust, rich custard, and delicious ingredients this savory quiche recipe will have your guests asking for another slice.

Ingredients:

½ cup butter

3 cloves garlic, chopped

1 small onion, chopped 

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (6 ounce) package herb and garlic feta, crumbled

1 (8 ounce) package of shredded cheddar cheese

salt and pepper to taste

1 (9 inch) unbaked tart crust

4 eggs, beaten

1 cup milk

salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, feta and 1/2 cup cheddar cheese. Season with salt and pepper. Spoon mixture into tart crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
5. If desired, top with microgreens and thinly sliced radish for garnish.