Spring Green Quiche with Herbs & Feta

silky, herby, and bright green

i’ve been thinking a lot about breakfast recipes lately… those that are stunning but still doable. those that can feed friends but also work for a sort-of meal prep situation. those that use up all the spring herbs going to waste in your fridge. anyway, we landed on a spring green quiche and honestly i was lowkey not a quiche girl before i made this and now i’m on day 3 of eating it for breakfast and can’t get enough.

this quiche is silky, herby, and bright green from a blend of spinach, basil, and dill. you can bake it in a classic pie pan or go for a tall, café-style quiche using a springform pan.

either way, it’s a beautiful weekend bake that also holds up for breakfast leftovers for multiple days! make it for friends a few hours before they arrive for brunch or whip it up on a sunday/monday and have it for a quick breakfast throughout the week.

Spring Green Quiche with Herbs & Feta

makes one 9” quiche, serves about 8 people

ingredients

for the crust:

• 1 single 13” pie crust for a springform pan or 9” for a standard pie dish — this is the pie recipe i swear by, but for this recipe i bought fresh store bought pie dough which was incredible!

• pie weights or dried beans

• parchment paper

for the filling:

• 1 big handful (~1.5 cups packed) fresh basil