Spinach Feta Quiche Recipe

If you’re on the hunt for a delicious, hearty, and surprisingly simple dish, this Spinach Feta Quiche Recipe is a game-changer. I absolutely love how this quiche combines flaky crust with savory spinach and tangy feta—it’s like a warm hug on a plate. Whether you’re making brunch for guests or a cozy weekend breakfast, this quiche always impresses. Stick around, and I’ll share all my tips to make sure yours comes out perfectly every time!

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Ingredients You’ll Need

These ingredients work together to create a perfect balance of textures and flavors—lightly sautéed spinach and onions, creamy eggs, tangy cheeses, and a flaky crust. When shopping, look for fresh spinach and a good-quality feta for that punch of flavor.

• Pie dough: You can absolutely use store-bought pie crust to save time, but homemade adds that extra love and flaky texture.
• Olive oil: Adds a nice richness when cooking the veggies instead of butter.
• Small onion: Finely chopping helps it cook evenly and blend into the spinach.
• Fresh spinach: Fresh is best for flavor and texture—you’ll cook it down to wilt and concentrate its taste.
• Eggs: The star that binds everything together into that custardy filling.
• Half & half: Makes the custard rich but not too heavy; creamier than milk but lighter than heavy cream.
• Salt and pepper: Simple seasoning that lifts all the flavors.
• Nutmeg (optional): Just a pinch adds subtle warmth and depth to the custard.
• Feta cheese: Crumbled for that distinctive tangy, salty punch that makes this quiche stand out.
• White cheddar cheese: Adds mild sharpness and melty texture; mixing with feta balances richness.

Variations

I love tweaking this spinach feta quiche recipe to suit different moods or seasons. Don’t hesitate to make it your own—the base is so forgiving and flexible!

• Mushroom addition: I sometimes sauté mushrooms with the onions for extra earthiness; my family loves the extra umami.
• Gluten-free crust: Use a gluten-free pie crust if needed — it still bakes up beautifully with this filling.
• Herb boosts: Try adding fresh dill or thyme to the custard for a fragrant twist.
• Vegan style: Swap eggs and dairy for tofu and plant-based cheeses, then experiment to achieve a similar creamy texture.

How to Make Spinach Feta Quiche Recipe

Step 1: Prep Your Crust

First, preheat your oven to 375°F. Press your pie dough gently into a 9-inch pie plate, trimming off any extra edges neatly. I like to set the crust aside while I get the filling ready — this helps keep things moving smoothly.

Step 2: Cook Spinach & Onions

Heat olive oil in a large skillet over medium-high heat. Add finely chopped onion and cook for 3 to 4 minutes until soft and translucent. Then toss in the chopped spinach, cooking another couple of minutes until wilted but not soggy. Remove from heat and let it cool a bit—you don’t want the spinach filling too hot when you add it to your custard.

Step 3: Mix the Custard

In a medium bowl, whisk together the eggs, half & half, salt, pepper, and nutmeg until completely smooth. The nutmeg is optional, but I learned it adds a nice warm hint without overpowering anything.

Step 4: Assemble Your Quiche

Sprinkle half of the feta and a little cheddar cheese evenly over the bottom of the pie crust. Spread the cooled spinach and onion mixture evenly over the cheese layer. Then gently pour the egg custard over it all, making sure it settles nicely. Finish by sprinkling the remaining feta and cheddar on top for that golden cheesy crust.

Step 5: Bake Until Perfect

Place your pie on a baking sheet—this is a lifesaver for catching any stovetop spills. Bake for 40-45 minutes, until the quiche is set in the center and turns a lovely light gold. I always do the toothpick test: it should come out clean with no wet custard clinging to it.

Step 6: Let It Rest

Once out of the oven, let your quiche rest for about 10 minutes. This waiting step is key—trust me—it firms up the filling so you get clean, perfect slices instead of a messy custard puddle.

How to Serve Spinach Feta Quiche Recipe

Garnishes

I like to sprinkle a little extra fresh cracked black pepper and some chopped fresh parsley or chives on top just before serving. It adds freshness and a pop of color that makes the quiche look as good as it tastes.

Side Dishes

This Spinach Feta Quiche pairs wonderfully with a crisp green salad tossed in a light vinaigrette or some juicy cherry tomatoes on the side. For brunch, I often add some roasted potatoes or fresh fruit salad to round out the meal.

Creative Ways to Present

For special occasions, I’ve served this quiche in individual tartlet pans—everyone loves the personal-sized portions! Another fun idea is cutting it into small squares for a party appetizer tray, perfect finger food with a drizzle of balsamic glaze.

Make Ahead and Storage

Storing Leftovers

After it cools, wrap leftover quiche tightly with plastic wrap or store in an airtight container and keep it in the fridge. I’ve found it stays fresh and tasty for up to 3 days, making it perfect for quick meals.

Freezing

Spinach feta quiche freezes well! I recommend freezing whole baked quiche wrapped securely in foil and plastic wrap. When you want it, thaw overnight in the fridge and reheat gently in the oven to keep the crust crisp.

Reheating

I love reheating slices in a 350°F oven for about 10-15 minutes—this revives the flaky crust and warms the filling evenly without drying it out like a microwave might.

FAQs

Final Thoughts

This Spinach Feta Quiche Recipe is one of those meals that feels fancy but is truly simple to make. I used to be intimidated by quiche, but once I nailed this recipe, it became a staple in my kitchen for busy mornings and casual dinners alike. I hope you enjoy making—and eating—it as much as my family and I do. Give it a try soon; I promise it’ll become one of your go-to favorites!

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