Maleficent's Quiche
This Sleeping Beauty brunch board is packed with Disney magic from the first bite. A stacked glazed donut birthday cake dripping in blue icing sits next to a handmade puff pastry broom, a green spinach and Gruyère Maleficent quiche, make it pink and make it blue colored pancake stacks, Aurora crown pop tarts, magic wand fruit skewers, breakfast sausage, and sparkling pink and blue fairy drinks. Everything on this board is a nod to the film and it all comes together in under two hours.
Ingredients
- 1 refrigerated pie crust or homemade, fitted into a 9-inch pie dish
- 6 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup shredded Gruyère cheese
- ½ cup crumbled feta cheese
- 3 cups fresh baby spinach
- 4 green onions thinly sliced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish, crimping the edges as desired. Set aside.
- Heat a skillet over medium heat. Add the spinach and cook, stirring occasionally, until fully wilted, about 2 to 3 minutes. Transfer the cooked spinach to a clean kitchen towel or several layers of paper towels and wring out as much moisture as possible. Roughly chop and set aside.
- In a large mixing bowl, whisk together the eggs, heavy cream, and milk until fully combined and smooth.
- Stir in the garlic powder, salt, and pepper.
- Add the shredded Gruyère, crumbled feta, chopped cooked spinach, and sliced green onions. Stir until everything is evenly distributed.
- Pour the filling into the prepared pie crust. The spinach and green onions will rise to the surface as it bakes, creating that signature deep green top.
- Bake for 45 to 50 minutes, until the center is set and no longer jiggles when you gently shake the pan. The top should be golden at the edges and deep green in the center.
- Allow to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Wringing out the spinach is not optional. Skipping this step introduces excess moisture into the filling and will give you a soggy, undercooked center no matter how long you bake it. The Gruyère gives this quiche a nutty, rich depth that feta alone can't achieve. The feta adds brine and creaminess to balance it. Do not skip either cheese.