If you’re searching for a vegetarian dish that feels both elegant and comforting, Spinach Feta Quiche is here to answer the call! This savory delight boasts a flaky, golden crust overflowing with tender spinach, creamy feta, and a luscious custard that’s perfect any time of day. Whether you’re prepping for brunch with friends, a vibrant lunch, or a simple weeknight dinner, this quiche brings a touch of French-inspired charm to your table and never fails to win hearts (and appetites). Spinach Feta Quiche is about to become your new go-to for fresh flavors and easy versatility!
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about this recipe is how it takes a handful of everyday staples and turns them into something truly special. Each ingredient has a starring role, lending its own unique flavor, texture, or gorgeous color to make your Spinach Feta Quiche shine!
- Unbaked 9-inch pie crust: The buttery, flaky base that gives the quiche structure and makes every slice a treat—store-bought works great if you’re short on time!
- Olive oil: A touch of this Mediterranean staple helps sauté your onions and spinach for a subtle, savory richness.
- Onion, finely chopped: Brings a gentle sweetness and depth to complement the spinach and feta.
- Garlic, minced: Just two cloves add an aromatic punch that elevates all the other flavors.
- Fresh spinach (or 1 cup thawed and drained frozen): The star of the show, delivering earthy green notes and vibrant color.
- Large eggs: The essential binder, giving the quiche its signature creamy-custardy texture.
- Whole milk or half-and-half: Adds extra creaminess and helps create a tender, luscious filling.
- Crumbled feta cheese: Tangy, creamy, and just salty enough to wake up the mild spinach beautifully.
- Shredded mozzarella or Swiss cheese (optional): For a little extra meltiness and richness, if you’re in the mood!
- Salt, black pepper, ground nutmeg (optional): The trio that seasons your filling to perfection—the nutmeg is subtle but magical.
How to Make Spinach Feta Quiche
Step 1: Prepare and Pre-bake the Crust
First, preheat your oven to 375°F (190°C). Gently fit your pie crust (store-bought or homemade) into a 9-inch pie dish and prick the bottom with a fork to prevent it from puffing up. Slide it into the oven and give it an 8–10 minute head start, so it turns a lovely light golden. Pre-baking keeps that bottom crust from getting soggy later—trust me, it makes a difference!
Step 2: Sauté the Vegetables
While the crust bakes, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until it’s soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds—your kitchen will smell incredible! Toss in your spinach and cook until wilted (or just heat it through if you’re working with frozen spinach). Take the skillet off the heat and let the mixture cool for a moment so it doesn’t scramble your eggs.
Step 3: Whisk the Filling
In a big mixing bowl, whisk together the eggs, whole milk (or half-and-half), salt, pepper, and nutmeg if you like a whisper of warmth. This custard base is what gives Spinach Feta Quiche its silky-smooth texture. Once combined, stir in the cooled spinach mixture and the crumbled feta. If you’re using shredded mozzarella or Swiss, now’s the time to fold it in for an extra gooey bite.
Step 4: Assemble and Bake
Pour the quiche filling into your pre-baked crust, spreading it out so the spinach and cheese are evenly distributed. Pop it back into the oven and bake for 35–40 minutes, until the center is just set and the top is lightly golden—you’ll know it’s ready when a knife inserted near the middle comes out clean.
Step 5: Cool and Serve
Let your Spinach Feta Quiche rest for about 10 minutes before slicing. This little pause allows the quiche to firm up, resulting in perfectly neat slices that hold their shape when served. Now, get ready to dig in!
How to Serve Spinach Feta Quiche
Garnishes
Dress up each slice of Spinach Feta Quiche with a sprinkle of crumbled feta, a few fresh spinach leaves, or a scatter of chopped herbs like chives or fresh dill. These tiny touches add color, texture, and an extra layer of fresh flavor—making your dish as eye-catching as it is delicious.
Side Dishes
This quiche pairs wonderfully with a crisp green salad tossed in a light vinaigrette, or a platter of juicy ripe tomatoes dressed with olive oil and basil. For brunch, serve it alongside roasted potatoes or fresh fruit. The flavors are balanced enough to stand out, but still play well with other dishes on your table.
Creative Ways to Present
Give your Spinach Feta Quiche the spotlight it deserves! Serve individual wedges on colorful plates, or bake mini quiches in a muffin tin for a party-ready presentation. For a lovely buffet, arrange quiche slices on a tiered platter with edible flowers or microgreens—it’s a simple touch that feels incredibly special.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Feta Quiche keeps beautifully! Once cooled, transfer any slices to an airtight container and refrigerate for up to 3 days. The flavors actually develop as it sits, making your lunch the next day (or the next!) even more delicious.
Freezing
Spinach Feta Quiche is freezer-friendly, which makes it a lifesaver for busy weeks. Let the quiche cool completely, then wrap individual slices (or the whole thing) tightly in foil and place in a freezer-safe bag. It’ll keep for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
To bring your quiche back to its just-baked glory, heat slices in a 325°F (165°C) oven for about 10–15 minutes, or until warmed through. You can also zap it in the microwave, but the oven preserves that lovely, flaky crust.
FAQs
Can I use frozen spinach in Spinach Feta Quiche?
Absolutely! Just be sure to thaw and drain it really well so your quiche doesn’t end up watery. Squeeze out as much liquid as you can for a perfectly textured filling.
What’s the best cheese to substitute for feta?
Goat cheese is a tasty swap for feta if you want a different tangy, creamy vibe. You could also try ricotta for a milder flavor, though the texture will be a bit softer than classic Spinach Feta Quiche.
Can I make this quiche crustless?
Definitely! For a lighter version, skip the crust and pour the filling into a greased pie dish. It may bake a bit quicker, so check for doneness after 30 minutes. The flavors are just as vibrant even without the pastry.
How do I know when my Spinach Feta Quiche is done baking?
The center should be just set—not jiggly—and the top will turn a lovely golden color. Insert a knife in the middle; if it comes out clean, your quiche is ready!
Can I add other vegetables to this recipe?
Of course! Sautéed mushrooms, bell peppers, or sun-dried tomatoes are all welcome additions. Just be sure to cook off any excess moisture first, so your Spinach Feta Quiche stays perfectly set.
Final Thoughts
Nothing feels quite as simple and satisfying as making (and sharing) a homemade Spinach Feta Quiche. I hope this recipe inspires you to try it soon—whether you serve it fresh from the oven or cold from the fridge, it’s a dish that truly delights.
PrintSpinach Feta Quiche Recipe
This Spinach Feta Quiche is a delightful savory pie perfect for any meal. With a flaky crust, a creamy filling of spinach, feta, and eggs, this vegetarian quiche is a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Ingredients
For the crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the filling:
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach (or 1 cup thawed and drained frozen spinach)
- 4 large eggs
- 1 cup whole milk or half-and-half
- 1/2 cup crumbled feta cheese
- 1/4 cup shredded mozzarella or Swiss cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
Instructions
- Preheat the oven: Preheat the 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 the crust for 8–10 minutes, then set aside.
- Sauté onions and spinach: Heat olive oil in a skillet over medium heat. Sauté the onion until soft, about 3–4 minutes. Add garlic and cook for another 30 seconds. Stir in fresh spinach and cook until wilted (or heat through if using frozen spinach). Remove from heat and let cool slightly.
- Prepare the filling: In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Stir in the spinach mixture and feta cheese. Add shredded cheese if using. Pour the mixture into the pre-baked crust and spread evenly.
- Bake: Bake for 35–40 minutes, or until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing and serving.
Notes
- This quiche is perfect for breakfast, brunch, or a light dinner. Serve with a side salad or fruit.
- It can be made ahead and reheated gently in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 165mg