You'll love this yummy breakfast recipe combining the ease of making a quiche with the fluffy and crispy texture of a souffle. Packed with flavorful cheeses and vitamin rich healthy spinach. Serve fresh baked for breakfast or brunch or make ahead and reheat for easy breakfast on the go.
Thaw and squeeze spinach to remove liquid. Spread out evenly on top of the pie crust.
Layer in crumbled feta cheese and Parmesan cheese.
Separate egg whites into a large bowl. Reserve egg yolks in a separate, smaller bowl. Beat egg whites until peaks form.
Add whipping cream and salt to the bowl of egg yolks and beat together until frothy.
Next, add the egg yolk mixture to the whipped egg whites and gently fold together. Try to preserve the fluffy texture. Pour egg mixture into crust, over spinach and cheeses. Spread out evenly over top.
Cover with foil and bake at 350˚ for 30 mins.
Uncover and bake another 10-15 minutes or until the middle is set and firm to touch.
It's very important to thaw and squeeze excess water from the spinach or this will affect cook time and quiche can become watery.To quickly thaw, place block of frozen spinach in a colander. Run warm water over top. Break part with you hands. Squeeze chunks of spinach to remove water.