If you’re looking for a dish that’s truly satisfying, vibrant, and loved by everyone at the table, Spinach and Feta Quiche is exactly what you need. With its flaky crust, creamy egg custard, bursts of tangy feta, and earthy spinach, this vegetarian classic is perfect for everything from laid-back brunches to a light weeknight dinner. The best part? It feels gourmet, but comes together quickly with simple ingredients that highlight all the best flavors and textures. This is one of those recipes you’ll come back to again and again.
Ingredients You’ll Need
These ingredients may be few, but each one plays a starring role in making Spinach and Feta Quiche delicious. The combination of creamy eggs, tangy cheese, and tender spinach produces a quiche that’s full of flavor yet impossibly light. Here’s what you’ll need and why:
- Unbaked 9-inch pie crust: The foundation of your quiche, providing that irresistibly buttery and flaky bite in every slice.
- Olive oil: Adds richness and helps sauté the onion, garlic, and spinach to perfection.
- Onion (½ small, finely chopped): Brings sweetness and aromatic depth to every bite.
- Garlic (2 cloves, minced): Offers a subtle savory flavor that enhances the earthiness of the spinach.
- Fresh spinach (5 ounces, roughly chopped): The star green; it wilts down beautifully, bringing color and nutrients to your quiche.
- Eggs (4 large): Bind the filling together, creating that classic creamy custard texture.
- Half-and-half or whole milk (1 cup): Lends creaminess and a delicate mouthfeel to the quiche’s filling.
- Salt (¼ teaspoon): Essential for bringing out all the flavors in the filling.
- Black pepper (¼ teaspoon): Adds a gentle kick and rounds out the flavor profile.
- Ground nutmeg (⅛ teaspoon): The secret spice; it subtly enhances the eggs and spinach with a bit of warmth.
- Feta cheese (¾ cup, crumbled): Adds tang, a bit of saltiness, and creamy pockets in every forkful.
How to Make Spinach and Feta Quiche
Step 1: Prep the Oven and Pie Crust
Preheat your oven to 375°F (190°C). Place your unbaked pie crust into a standard 9-inch pie dish, making sure it’s pressed in snugly. This is your cozy base, and a well-fitted crust helps keep all the creamy goodness where it belongs.
Step 2: Sauté the Vegetables
Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 3–4 minutes, stirring often, until softened and fragrant. Drop in the minced garlic and let it sauté for about 30 seconds, just until you catch that irresistible aroma. Add your chopped spinach and cook, stirring, until just wilted—usually 2–3 minutes is plenty. Remove from heat and allow this mixture to cool slightly before moving to the crust.
Step 3: Whisk the Egg Mixture
In a medium bowl, whisk together the eggs, half-and-half or whole milk, salt, black pepper, and nutmeg. This custard will be the creamy backbone of your Spinach and Feta Quiche, binding the veggies and cheese together with a fluffy, flavorful texture.
Step 4: Fill the Pie Shell
Spread the cooled spinach mixture evenly into your prepared pie crust. Sprinkle the crumbled feta cheese across the top, letting it nestle into the greens for perfect cheesy pockets in every slice. Now, gently pour the egg mixture over the filling, tilting the pie dish as needed to ensure everything settles in evenly.
Step 5: Bake to Perfection
Slide your quiche into the preheated oven. Bake for 35–40 minutes, or until the center is set and the top is lightly golden. If you notice the edges browning too quickly, you can gently cover them with foil during the last part of baking. Once done, let the Spinach and Feta Quiche cool for at least 10 minutes. This resting time helps make cleaner, neater slices and lets the flavors meld beautifully.
How to Serve Spinach and Feta Quiche
Garnishes
A just-baked Spinach and Feta Quiche is gorgeous on its own, but a sprinkling of fresh chopped parsley or dill brings a pop of color and a fresh, herbal aroma to each slice. You can also add a swirl of Greek yogurt or crème fraîche on the side for a little extra creaminess.
Side Dishes
This quiche shines brightest with simple, crisp accompaniments. Pair it with a lightly dressed green salad, a medley of roasted cherry tomatoes, or even a fruit salad for something sweet and refreshing on the plate. Don’t forget good bread—think sourdough or a warm baguette to mop up every last bite.
Creative Ways to Present
Dress up your Spinach and Feta Quiche for brunch by serving it on a wooden cutting board, sliced into wedges with pretty edible flowers or microgreens scattered around. For a picnic or potluck, bake mini quiches in a muffin tin for bite-sized, portable perfection. Want a rustic touch? Serve room temperature with a trio of Mediterranean spreads and olives for a mezze-inspired meal.
Make Ahead and Storage
Storing Leftovers
Quiche keeps surprisingly well. Cover leftovers tightly with plastic wrap or store in an airtight container in the refrigerator for up to four days. The flavors hold up beautifully, making next-day lunches genuinely exciting.
Freezing
If you want to prep Spinach and Feta Quiche in advance, you’re in luck! Simply let the quiche cool completely, then wrap it snugly in plastic wrap and foil before freezing. You can freeze either the whole quiche or individual slices for up to two months. Thaw in the refrigerator overnight before reheating.
Reheating
To keep that delicate texture intact, reheat slices gently in a 325°F oven until warmed through (about 10–15 minutes). If you’re in a rush, the microwave also works in short bursts, but the oven truly shines for a flaky crust and custardy center. Enjoy your quiche warm or at room temperature—both versions are equally delightful!
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, be sure to thaw it thoroughly and squeeze out as much excess water as possible before adding it to your sautéed onions and garlic. This will prevent the quiche from turning soggy and ensures the flavor is just as vibrant.
How do I know when my Spinach and Feta Quiche is done?
The bakes best when the center looks set and doesn’t jiggle when you gently shake the pie dish. A knife inserted near the center should come out clean, and the top should be lightly golden. Letting it cool slightly will also help it firm up for picture-perfect slices.
Can I add other vegetables or ingredients?
Definitely! Feel free to add thinly sliced mushrooms, sun-dried tomatoes, bell peppers, or even a handful of chopped fresh herbs for extra dimension. Just be sure to sauté or roast any extra veggies first so they don’t release water while baking.
Is this quiche good served cold?
Yes, Spinach and Feta Quiche is delicious at room temperature or even cold from the fridge. It’s a fantastic candidate for picnics or lunchboxes—just keep it chilled until serving for best results.
Can I make it crustless?
If you’d like a lighter option, leave out the crust for a frittata-style bake. Grease your pie dish well and proceed as directed—the custard will form a nice edge and you won’t miss the crust one bit!
Final Thoughts
There’s nothing like pulling a fresh Spinach and Feta Quiche from the oven—the aroma, the golden top, and that first creamy bite are pure comfort. Whether it’s for a special brunch or a hearty weekday meal, give this recipe a try and watch it turn ordinary moments into something a little more delicious. I can’t wait for you to experience all the joy this quiche brings to the table!
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Spinach and Feta Quiche Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and easy-to-make Spinach and Feta Quiche recipe that is perfect for breakfast or brunch. This flavorful quiche is filled with fresh spinach, creamy feta cheese, and savory seasonings, all baked in a flaky pie crust.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 3/4 cup crumbled feta cheese
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and set aside.
- Sauté onion: In a skillet, heat olive oil over medium heat. Sauté onion until soft, about 3–4 minutes. Add garlic and cook for another 30 seconds.
- Add spinach: Stir in chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
- Prepare egg mixture: In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg.
- Assemble: Spread the spinach mixture in the pie crust, sprinkle feta over the top, and pour the egg mixture over the filling.
- Bake: Bake for 35–40 minutes until set and lightly golden. Let rest for 10 minutes before slicing.
Notes
- You can use frozen spinach—thaw and squeeze out excess moisture before using.
- Add sun-dried tomatoes or mushrooms for extra flavor.
- Quiche can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 145mg
