Why You’ll Love This Recipe
Spinach and Feta Quiche is a savory, satisfying dish that’s perfect for breakfast, brunch, or even dinner. With its creamy custard base, earthy spinach, and tangy feta cheese all encased in a buttery crust, it’s a flavorful, versatile meal that’s both comforting and elegant. Serve warm or cold, alone or with a simple salad.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pie crust (store-bought or homemade)fresh spinach (or frozen, thawed and drained)feta cheeseeggsheavy creammilkoniongarlicolive oilsaltpeppernutmeg (optional)
directions
Preheat your oven to 375°F (190°C).
If using a store-bought crust, place it in a 9-inch pie dish and prick the bottom with a fork. Pre-bake for 10 minutes, then set aside.
In a skillet, heat olive oil over medium heat. Sauté chopped onion and garlic until soft and translucent.
Add spinach to the skillet and cook until wilted (or heated through if using frozen). Season with salt, pepper, and a pinch of nutmeg if desired. Remove from heat and let cool slightly.
In a mixing bowl, whisk together eggs, heavy cream, and milk until smooth.
Add the spinach mixture and crumbled feta to the egg mixture, stirring gently to combine.
Pour the filling into the pre-baked crust and smooth the top.
Bake for 35-40 minutes or until the center is set and the top is lightly golden.
Let the quiche rest for 10 minutes before slicing and serving.
Servings and timing
This recipe yields 6-8 slices.Preparation time: 15 minutesPre-baking crust: 10 minutesCooking spinach mixture: 10 minutesBaking time: 35-40 minutesCooling time: 10 minutesTotal time: 1 hour 10-15 minutes
Variations
Add chopped sun-dried tomatoes or olives for a Mediterranean twist.
Swap feta for goat cheese or a mix of cheeses like mozzarella and cheddar.
Use kale or Swiss chard instead of spinach for variety.
Make it crustless for a lower-carb option.
Add cooked bacon or diced ham for a meaty version.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat slices in the microwave for 30-60 seconds or in a 350°F oven until warmed through.Quiche can be frozen after baking; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I use frozen spinach?
Yes, just make sure to thaw it completely and squeeze out excess moisture.
Can I make it ahead of time?
Absolutely, quiche can be made a day in advance and reheated before serving.
Can I use milk instead of cream?
Yes, but the texture may be slightly less rich. A mix of milk and cream is ideal.
Is it good served cold?
Yes, it’s delicious cold or at room temperature—perfect for picnics or lunchboxes.
Can I use a store-bought crust?
Definitely, it saves time and works just as well as homemade.
How do I know when the quiche is done?
The center should be just set and a knife inserted should come out clean.
Can I add more vegetables?
Yes, sautéed mushrooms, bell peppers, or zucchini make great additions.
Is this recipe vegetarian?
Yes, it contains no meat and is suitable for vegetarians.
Can I use egg whites only?
You can, but the texture will be lighter and less rich.
Does the crust need to be blind baked?
Pre-baking helps avoid a soggy bottom, especially with a custard filling.
Conclusion
Spinach and Feta Quiche is a classic, flavorful dish that fits any meal of the day. With its creamy filling, flaky crust, and savory ingredients, it’s both comforting and customizable. Whether you’re entertaining guests or meal prepping for the week, this quiche is a reliable and delicious choice.
Print
Spinach and Feta Quiche
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Brunch / Breakfast
- Method: Baking
- Cuisine: Mediterranean / French-style
- Diet: Vegetarian
Description
A savory, flaky quiche filled with tender spinach, tangy feta cheese, and a creamy egg custard—perfect for breakfast, brunch, or a light dinner.
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 6 ounces fresh spinach (about 5 packed cups), washed and chopped
- 4 large eggs
- 1 cup half-and-half (or milk)
- 1 cup crumbled feta cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt (adjust to taste)
Instructions
- Preheat oven to 375°F (190°C). Place pie crust in a 9-inch quiche or pie pan; crimp edges as desired.
- Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Add chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg.
- Sprinkle half of the feta cheese over the bottom of the crust.
- Spread the spinach-onion mixture evenly over the cheese layer.
- Pour egg mixture gently over spinach and top with remaining feta (save a little for garnish if desired).
- Place quiche on a baking sheet and bake for 35–40 minutes, or until center is set and top is lightly golden.
- Let cool 10 minutes before slicing. Garnish with a sprinkle of feta or fresh herbs if desired.
Notes
- Allow quiche to rest before slicing to ensure clean cuts.
- Add a pinch of crushed red pepper or Italian seasoning for extra flavour.
- Spinach can be swapped with Swiss chard or kale.
- Quiche keeps well; store leftovers covered in the fridge for up to 3 days, or freeze slices for quick meals.