If you’re on the hunt for a delightful brunch or an easy, elegant breakfast that doesn’t skimp on flavor, you’re going to love this Spinach Feta Quiche Recipe. It’s one of those dishes that feels fancy but is surprisingly simple to pull together. Honestly, I’ve made this quiche more times than I can count, and every time, my family goes crazy for it. From the flaky crust to that creamy, savory filling with a touch of tang from the feta, this recipe hits all the right notes. Stick with me and I’ll walk you through everything you need to know to make it perfect.
Why You’ll Love This Recipe
- Simple Ingredients: You likely have these staples on hand already, making this quiche super approachable.
- Versatile Flavors: The spinach and feta combo is fresh and tangy, loved by kids and adults alike.
- Make-Ahead Friendly: This quiche tastes great warm or at room temperature, perfect for busy mornings or brunch parties.
- Impressive Yet Easy: It looks gourmet, but trust me, it’s effortless for a home cook.
Ingredients You’ll Need
The magic of this Spinach Feta Quiche Recipe lies in its simple ingredients blending perfectly—fresh spinach, creamy feta, and a buttery crust. When you shop, I recommend getting fresh baby spinach for tenderness and a good quality feta for the best flavor punch.
- Pie dough: Whether homemade or store-bought, a 9-inch crust is the base; I love using a flaky, buttery crust for the best texture.
- Olive oil: For sautéing the onions and spinach, adding subtle richness.
- Onion: Finely chopped for sweetness and flavor depth.
- Fresh spinach: Chopped fresh spinach cooks down nicely without adding too much moisture.
- Eggs: The essential binding ingredient that holds your quiche together.
- Half & half: For creaminess without overpowering richness.
- Salt and black pepper: Simple seasoning to bring out all the flavors.
- Nutmeg (optional): A pinch adds warmth and subtle complexity.
- Crumbled feta cheese: Tangy and salty, essential for authentic flavor.
- Shredded white cheddar cheese: Adds smooth meltiness and balances the feta’s sharpness.
Variations
I’ve played around with this Spinach Feta Quiche Recipe in a few ways depending on what I have in the fridge or dietary needs. Feel free to make it your own—there’s tons of room for creativity here!
- Add some protein: I like adding diced ham or cooked bacon on occasion for a heartier quiche.
- Swap the greens: Swiss chard or kale can be used if you want a different leafy green twist (just cook them well!).
- Make it vegetarian: This recipe is naturally vegetarian, but try adding sun-dried tomatoes or roasted red peppers for extra flavor.
- Dairy-free option: Use a plant-based milk and vegan cheese to adapt it if you’re dairy sensitive.
How to Make Spinach Feta Quiche Recipe
Step 1: Prepare the Crust and Sauté the Veggies
First, preheat your oven to 375°F so it’s ready when your quiche is assembled. Gently press your pie dough into a 9-inch pie plate, trimming any edges so it fits nicely and won’t shrink too much. Then, heat the olive oil in a skillet over medium-high heat. Toss in your finely chopped onion and cook for 3-4 minutes until translucent and soft. Stir in the chopped spinach and cook for another 2 minutes until wilted. This quick sauté removes excess moisture, which is key to avoiding a soggy crust. Let the mixture cool slightly before moving on.
Step 2: Whisk Eggs and Cream
In a medium bowl, whisk together the eggs, half & half, salt, pepper, and nutmeg (if using). Make sure it’s smooth and well combined—you want the filling to be silky and well seasoned. This is where your quiche gets its rich, custardy texture that everyone loves.
Step 3: Layer the Ingredients in the Crust
Start by sprinkling half of the crumbled feta and some shredded cheddar evenly over the bottom of your pie crust. This helps keep the crust from getting soggy, and creates cheesy pockets throughout. Next, spoon your cooled spinach and onion mix over the cheese layer. Pour the egg mixture carefully on top—it’ll settle into all the nooks and crannies. Finally, top it off with the rest of the feta and cheddar. This layered approach makes the flavors really pop.
Step 4: Bake to Perfection
Place your quiche on a baking sheet (just in case it bubbles over) and bake for 40-45 minutes. You’re looking for the center to be set but still slightly jiggly, with a lightly golden top. I always test by sticking a toothpick or knife in the center—it should come out clean. Let the quiche rest for about 10 minutes after baking; this is the secret to easier slicing and better texture.
Pro Tips for Making Spinach Feta Quiche Recipe
- Avoid soggy crust: Sautéing spinach first helps evaporate excess moisture—don’t skip this step!
- Don’t overbake: Take the quiche out when it’s just set; it continues to cook as it rests.
- Use a baking sheet: To catch any drips from the pie plate and keep your oven clean.
- Let it rest: Waiting 10 minutes before slicing makes for neat, beautiful wedges every time.
How to Serve Spinach Feta Quiche Recipe
Garnishes
I love finishing this quiche with a few fresh herbs like chopped dill or parsley—they add a burst of color and an extra layer of freshness that pairs perfectly with the sharp feta.
Side Dishes
For a complete meal, I usually serve it with a simple arugula salad tossed lightly with lemon vinaigrette, or some fresh sliced tomatoes drizzled with olive oil and basil. If you want to keep it brunch-friendly, crispy breakfast potatoes or fresh fruit are great companions too.
Creative Ways to Present
Hosting a brunch? Try making mini quiches using muffin tins with this recipe—just adjust baking times. They’re perfect finger food and look adorable on any spread. You can also cut the quiche into bite-sized squares and serve on appetizer platters with toothpicks for a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I store leftover quiche pieces in an airtight container in the fridge, and they keep really well for 3-4 days. The flavors actually deepen as it rests, making leftovers just as good as fresh.
Freezing
I’ve also frozen slices wrapped tightly in plastic wrap and foil. When you’re ready to enjoy, thaw overnight in the fridge for the best texture. It’s a fantastic way to prep breakfast ahead of time!
Reheating
To reheat, I usually pop leftover slices in a 350°F oven for about 10-15 minutes until warmed through. This method keeps the crust crisp instead of soggy like a microwave tends to do.
FAQs
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Can I use frozen spinach in this Spinach Feta Quiche Recipe?
Yes, but make sure to thaw and squeeze out as much moisture as possible before using to avoid sogginess. Fresh spinach typically provides a better texture and flavor, but frozen works in a pinch if prepped properly.
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Do I have to use both feta and cheddar cheese?
You don’t have to! Feta provides the tangy, salty flavor signature to this quiche, but if you prefer, you can use just feta or substitute cheddar with another cheese like mozzarella or gruyere for different flavor profiles.
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Can I make the pie crust from scratch?
Absolutely! A homemade buttery pie crust is delicious and gives you more control over the texture. Just be sure to chill your dough well before rolling and baking to prevent shrinking.
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Is nutmeg necessary in the recipe?
Nutmeg is optional but it adds a subtle warmth that complements the spinach and cheese beautifully. If you don’t have it, the quiche will still be fantastic without it.
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Can I prepare this Spinach Feta Quiche Recipe the night before?
Definitely! You can assemble your quiche the night before and keep it refrigerated, then bake fresh in the morning. This makes for stress-free entertaining or a quick breakfast fix.
Final Thoughts
Making this Spinach Feta Quiche Recipe has become such a comforting ritual for me—but it’s also the go-to dish whenever I want to wow guests or prep a filling meal that feels special. It strikes the perfect balance between homey and elegant, and it comes together with minimal fuss. I can’t recommend it enough if you’re looking for a recipe that’s delicious, flexible, and downright addictive. So go ahead—grab your pie crust and spinach, and treat yourself to a slice (or two) of quiche heaven.
Print
Spinach Feta Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach Feta Quiche features a flaky pie crust filled with sautéed onions and fresh spinach, combined with a creamy mixture of eggs, half & half, and seasoned with salt, pepper, and nutmeg. Topped with crumbled feta and shredded white cheddar cheese, this savory quiche bakes to a golden perfection, making it an ideal dish for brunch, breakfast, or casual meals.
Ingredients
Pie Crust
- 1 (9 inch) pie dough (homemade or store-bought)
Vegetable Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cups fresh spinach, chopped
Egg Mixture
- 4 large eggs
- 1 cup half & half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Cheese
- 3/4 cup crumbled feta cheese (divided)
- 1/2 cup shredded white cheddar cheese (divided)
Instructions
- Prepare the crust: Preheat your oven to 375°F. Gently press the pie dough into a 9-inch pie plate, trimming any excess dough from the edges. Set the crust aside while you prepare the filling.
- Sauté the vegetables: Heat olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and allow the mixture to cool slightly.
- Mix the egg custard: In a medium bowl, whisk together the eggs, half & half, salt, pepper, and nutmeg until the mixture is smooth and evenly combined.
- Assemble the quiche: Sprinkle half of the crumbled feta cheese and a portion of the shredded white cheddar evenly over the bottom of the prepared pie crust. Spoon the sautéed spinach and onion mixture over the cheese layer.
- Add egg mixture and cheese topping: Pour the egg mixture evenly over the spinach and onion layer, ensuring it settles throughout. Top with the remaining feta and shredded cheddar cheese.
- Bake the quiche: Place the pie plate on a baking sheet to catch any spills, then transfer it to the preheated oven. Bake for 40-45 minutes, or until the quiche center is set and the top is lightly golden. A knife or toothpick inserted into the center should come out clean.
- Rest and serve: Remove the quiche from the oven and let it rest for about 10 minutes to firm up. Slice into wedges and serve warm or at room temperature.
Notes
- This spinach feta quiche is a simple and delicious meal perfect for brunch, breakfast, or meal prep.
- Use either homemade or store-bought pie crust depending on your preference and convenience.
- For a richer flavor, add a pinch of nutmeg to the egg mixture, but it is optional.
- Letting the quiche rest before slicing helps set the filling for cleaner cuts.
- Storing leftovers in the refrigerator and reheating gently preserves flavors and texture.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 553 mg
- Fat: 33 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 164 mg
