Spinach Feta Quiche Recipe

If you’re looking for an effortlessly elegant dish that’s equally at home on a brunch table or as a cozy weeknight dinner, the Spinach Feta Quiche is your answer. This savory, custardy pie features a flaky crust brimming with tender spinach, tangy feta, and a creamy, herby egg base. Whether you love a versatile vegetarian option or simply crave the comforting combination of greens and cheese, this quiche’s golden top and wholesome flavors promise a slice of pure joy with every bite.

this Recipe

Ingredients You’ll Need

Spinach Feta Quiche comes together using simple ingredients that each play a starring role—there’s nothing complicated here, but every component adds character, from the fresh leafy greens to the rich, tangy feta. Here’s what you’ll need and why it matters:

• 9-inch pie crust (store-bought or homemade): The foundation for your quiche—flaky perfection that holds the creamy filling.
• 1 tablespoon olive oil: Adds a subtle richness and helps the onion and spinach sauté to tender, fragrant glory.
• 1/2 small onion, finely chopped: Brings gentle sweetness and depth to each bite without overpowering.
• 2 cups fresh spinach, roughly chopped: Packed with nutrients and beautiful color, spinach is the heart of this quiche.
• 4 large eggs: Classic custard base, bringing structure and silkiness.
• 1 cup whole milk: Lends creaminess without being too heavy—milk balances the richness of the filling.
• 1/2 cup heavy cream: Ultimate decadence; this makes the filling lush and velvety.
• 1/2 teaspoon salt: Essential for enhancing all the subtle flavors in the dish.
• 1/4 teaspoon black pepper: Just enough kick for warmth and depth.
• 1/4 teaspoon ground nutmeg: Fragrant nutmeg rounds out the custard with a hint of warmth—don’t skip it!
• 3/4 cup crumbled feta cheese: Tangy, briny feta transforms this quiche from simple to spectacular.

How to Make Spinach Feta Quiche

Step 1: Prep the Pie Crust

Preheat the oven to 375°F (190°C). Place the pie crust into your 9-inch pie dish, gently pressing it into the edges. Use a fork to prick the bottom and sides—it helps prevent bubbling! Bake the crust for 8 minutes; this keeps it nice and crisp once filled. Set aside to cool slightly.

Step 2: Sauté the Onion and Spinach

Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 3 minutes, stirring often, until it’s soft and fragrant. Toss in the chopped spinach and cook for another 2–3 minutes, letting it wilt down and mellow. Remove from heat and set this mixture aside to cool a bit (you don’t want it piping hot when it meets the eggs).

Step 3: Whisk the Custard

In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and ground nutmeg until well blended. This simple custard gives Spinach Feta Quiche its signature creamy texture and plenty of savory flavor.

Step 4: Combine the Filling

Stir the slightly cooled spinach-onion mixture and the crumbled feta cheese into the custard. You’ll see green flecks and snowy crumbles—this is where the quiche starts getting exciting!

Step 5: Assemble and Bake

Pour everything into your pre-baked crust, gently smoothing the top with a spatula. Slide it into the oven and bake for 35–40 minutes. The center should be just set and the top lightly golden—don’t worry, it will finish settling as it cools.

Step 6: Cool and Serve

Let your Spinach Feta Quiche cool for at least 10–15 minutes before slicing. Trust me, it’s worth the patience—the flavors come together beautifully and the slices hold their shape perfectly.

How to Serve Spinach Feta Quiche

Garnishes

Dress up your quiche with a scattering of fresh herbs like dill or parsley, or a sprinkle of extra feta. A dollop of Greek yogurt or a few thinly sliced radishes add brightness and crunch that’s irresistible.

Side Dishes

This quiche loves partnership! Serve alongside a peppery arugula salad, roasted potatoes, or some juicy cherry tomatoes glistening with balsamic glaze. For brunch, add a fruit salad or a simple citrus vinaigrette on greens.

Creative Ways to Present

Try slicing your Spinach Feta Quiche into wedges for a classic look, or cut into smaller squares for easy serving at parties or potlucks. Mini muffin-sized versions make adorable bite-sized treats, perfect for brunch spreads or lunchboxes.

Make Ahead and Storage

Storing Leftovers

Wrap leftover quiche tightly with plastic wrap or tuck slices into an airtight container. It keeps beautifully in the refrigerator for up to 3 days, making it ideal for packed lunches or next-day breakfasts.

Freezing

Spinach Feta Quiche is a freezer-friendly superstar! Once cooled, wrap individual slices or the whole quiche in a double layer of foil and freeze for up to 2 months. Thaw in the fridge overnight and you’re ready to reheat.

Reheating

To reheat, pop slices in a 350°F (175°C) oven for about 10–12 minutes, or use a toaster oven for crispness. If you’re in a hurry, the microwave works too, though the crust may lose some of its crunch. Either way, it’s delicious warm or even cold from the fridge.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw frozen spinach, then squeeze out as much excess water as you can. Use about 1 cup, since it’s more densely packed than fresh, and your Spinach Feta Quiche will turn out just as tasty.

Can I make Spinach Feta Quiche crustless?

Yes! For a gluten-free version, skip the crust and pour the filling directly into a greased pie dish. Bake as directed, keeping an eye out for a slightly shorter bake time since there’s no crust to brown.

What’s the best way to tell if my quiche is done?

The center should look set but still a tiny bit jiggly—think of cheesecake. A knife inserted into the middle should come out mostly clean. Let it cool a bit; it firms up as it stands.

Can I substitute another cheese for feta?

Definitely! While feta brings its signature tang, you can try goat cheese, ricotta, or even sharp cheddar if you want a different twist on your Spinach Feta Quiche. Just keep the quantities about the same for best results.

How do I keep the crust from getting soggy?

Pre-baking the pie crust before adding the filling is key! Don’t skip pricking and parbaking, as this sets up a barrier. Also, keep that spinach mixture cool so your custard doesn’t warm the crust prematurely.

Final Thoughts

I can’t recommend this Spinach Feta Quiche enough—it’s a true kitchen gem that brings comfort, flavor, and a touch of elegance to every table. Whether you’re making it for a weekend brunch, a family dinner, or just a leisurely solo lunch, you’ll find yourself coming back to this recipe again and again. Give it a try, and don’t be surprised if it becomes your new go-to quiche!

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