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Spinach and Feta Quiche

Spinach and Feta Quiche

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Why You’ll Love This Recipe

Spinach and Feta Quiche is a savory, satisfying dish with a creamy egg filling, tender spinach, and tangy feta cheese baked in a flaky crust. Perfect for brunch, lunch, or a light dinner, it’s easy to make and full of Mediterranean flavor. Serve it warm, chilled, or at room temperature for a versatile, crowd-pleasing meal.

ingredients

Spinach and Feta Quiche this Recipe
Spinach and Feta Quiche 10 Spinach and Feta Quiche is a savory, satisfying dish with a creamy egg filling, tender spinach, and tangy feta cheese baked in a flaky crust. Perfect for brunch, lunch, or a light dinner, it’s easy to make and full of Mediterranean flavor. Serve it warm, chilled, or at room temperature for a versatile, crowd-pleasing meal.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (store-bought or homemade)fresh or frozen spinach (chopped and drained)eggsmilk or half-and-halffeta cheese (crumbled)onion or shallots (sautéed)garlic (minced, optional)salt and peppernutmeg (optional)

directions

Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and pre-bake for 8–10 minutes. Let cool slightly.

In a skillet, sauté chopped onion (and garlic, if using) until soft. Add spinach and cook until wilted and moisture evaporates. Let cool.

In a mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg.

Spread the spinach mixture evenly in the pie crust. Sprinkle crumbled feta on top.

Pour the egg mixture over the filling.

Bake for 35–40 minutes, or until the center is set and the top is lightly golden.

Let cool for 10 minutes before slicing.

Servings and timing

Spinach and Feta Quiche
Spinach and Feta Quiche 11 Spinach and Feta Quiche is a savory, satisfying dish with a creamy egg filling, tender spinach, and tangy feta cheese baked in a flaky crust. Perfect for brunch, lunch, or a light dinner, it’s easy to make and full of Mediterranean flavor. Serve it warm, chilled, or at room temperature for a versatile, crowd-pleasing meal.

This recipe yields 6–8 slices.Preparation time: 15 minutesBaking time: 35–40 minutesTotal time: 50–55 minutes

Variations

Add chopped sun-dried tomatoes or olives for a Mediterranean twist.

Mix in shredded mozzarella or Swiss for extra cheese pull.

Use puff pastry instead of pie crust for a flakier texture.

Include mushrooms or roasted red peppers for added veggies.

Make it crustless for a lower-carb version.

storage/reheating

Store covered in the refrigerator for up to 4 days.Reheat slices in the oven at 350°F or microwave until warmed through.Freeze whole or sliced for up to 2 months; thaw before reheating.

FAQs

Can I use frozen spinach?

Yes, thaw completely and squeeze out excess moisture before using.

Is this quiche vegetarian?

Yes, all ingredients are meat-free.

Can I make it ahead?

Yes, bake and refrigerate—reheat before serving.

What’s the best milk to use?

Whole milk or half-and-half for a creamier texture; low-fat works too.

Can I use a different cheese?

Yes, goat cheese, cheddar, or Swiss are great alternatives.

Do I need to blind bake the crust?

Yes, pre-baking helps prevent sogginess.

Can I make it dairy-free?

Use plant-based milk and dairy-free cheese alternatives.

How do I know when it’s done?

The center should be set and not jiggly—check with a toothpick or knife.

What should I serve with it?

Green salad, fruit, or roasted potatoes make great sides.

Can I use fresh herbs?

Yes, dill, parsley, or thyme add a fresh touch.

Conclusion

Spinach and Feta Quiche is a flavorful, versatile dish that’s simple to prepare and perfect for any occasion. With creamy eggs, tender spinach, and tangy cheese in every bite, it’s a reliable go-to for breakfast, brunch, or dinner. Enjoy it warm from the oven or as a make-ahead favorite that always impresses.

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Spinach and Feta Quiche

Spinach and Feta Quiche

  • Author: slsrecipes
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Breakfast/Brunch
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian
Print Recipe

Description

A savory spinach and feta quiche made with a flaky crust, creamy egg filling, and tangy feta cheese—perfect for breakfast, brunch, or a light dinner.

Ingredients

  • 1 9-inch pie crust (store-bought or homemade)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 5 oz fresh spinach (or 1/2 package frozen, thawed and squeezed dry)
  • 4 large eggs
  • 1 cup milk or half-and-half
  • 1/2 cup crumbled feta cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie pan and set aside.
  2. In a skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and spinach, cooking until spinach is wilted. Remove from heat and let cool slightly.
  3. In a mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg.
  4. Spread the spinach mixture evenly in the pie crust. Sprinkle feta cheese over the top.
  5. Pour the egg mixture over the spinach and cheese, spreading evenly.
  6. Bake for 35–40 minutes, or until the center is set and top is golden.
  7. Let quiche cool for 10 minutes before slicing and serving.

Notes

  • Use pre-baked crust for an extra-crispy bottom.
  • Add herbs like dill or parsley for extra flavor.
  • Leftovers can be stored in the fridge for up to 3 days and reheated.