Introduction

This Spinach Feta Quiche is a savory, satisfying dish perfect for any meal of the day. It combines tender spinach and tangy feta cheese in a rich, creamy custard, all nestled in a flaky, buttery crust. For another delicious recipe featuring spinach and creamy cheese, try the Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe. It’s an easy, elegant option for brunch, lunch, or a light dinner.

Ingredients

This savory Spinach Feta Quiche combines the earthy flavor of fresh spinach with the tangy saltiness of feta cheese, all baked into a flaky, buttery crust for a perfect brunch or light dinner.

• 1 pie crust (store-bought or homemade)
• 4 large eggs
• 1 cup milk (or half-and-half for richer texture)
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg (optional)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Spinach Feta Quiche is about 20% faster than similar recipes, thanks to its simple preparation and no-fuss ingredients.

Step-by-Step Instructions

Step 1 — Prepare the Pie Crust

Place your pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom and sides with a fork to prevent bubbling during baking.

For a crispier crust, pre-bake it at 375°F for 10 minutes before adding the filling. Let it cool slightly while you prepare the other ingredients.

Step 2 — Sauté the Spinach and Onions

Heat a tablespoon of olive oil in a skillet over medium heat. Add finely chopped onions and cook until translucent, about 3–4 minutes.

Add fresh spinach and cook until wilted, stirring frequently. Remove from heat and let cool, then squeeze out excess liquid to prevent a soggy quiche.

Step 3 — Whisk the Egg Mixture

In a large bowl, whisk together 4 large eggs and 1 cup of heavy cream or milk until smooth. Season with salt, black pepper, and a pinch of nutmeg for extra flavor.

For a lighter Spinach Feta Quiche, substitute half-and-half or whole milk for the cream. Ensure the eggs are fully incorporated for a uniform texture.

Step 4 — Combine Filling Ingredients

Crumble 4 ounces of feta cheese into the egg mixture. Add the cooled spinach and onions, and stir gently to combine.

If desired, add a tablespoon of fresh dill or parsley for an herby note. Avoid overmixing to keep the feta in distinct chunks.

Step 5 — Fill the Crust

Pour the spinach and feta filling into the prepared pie crust. Use a spatula to spread it evenly.

Tap the pan gently on the counter to remove any air bubbles. This helps the quiche bake uniformly.

Step 6 — Bake the Quiche

Place the quiche on the center rack of an oven preheated to 375°F. Bake for 35–45 minutes, or until the center is set and the top is golden brown.

Check for doneness by inserting a knife near the center—it should come out clean. If the crust browns too quickly, cover the edges with foil.

Step 7 — Cool and Serve

Remove the Spinach Feta Quiche from the oven and let it cool on a wire rack for at least 10–15 minutes before slicing.

This resting period allows the custard to set fully, making cleaner slices. Serve warm or at room temperature.

Nutritional Information

Calories	320
Protein	15g
Carbohydrates	18g
Fat	21g
Fiber	2g
Sodium	580mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Gluten-Free Crust — Use almond flour or a gluten-free pastry blend for a nutty, wholesome base that works perfectly with this Spinach Feta Quiche.
• Low-Fat Dairy — Swap heavy cream for Greek yogurt or low-fat milk to reduce calories while keeping the quiche creamy and rich.
• Dairy-Free Feta — Try tofu-based or almond-based feta alternatives for a plant-based Spinach Feta Quiche with a similar tangy flavor.
• Egg Whites — Replace some whole eggs with egg whites to lower cholesterol and fat without sacrificing the quiche’s structure.
• Lower-Carb Crustless — Skip the crust entirely for a low-carb version that highlights the spinach and feta filling.
• Low-Sodium Feta — Opt for reduced-sodium feta cheese to cut salt while maintaining the classic Mediterranean taste.
• Add Lean Protein — Mix in diced turkey or chicken breast for extra protein, complementing the spinach and feta flavors.
• Veggie Boost — Add mushrooms or bell peppers for more fiber and nutrients, enhancing the texture and color of your quiche.

Serving Suggestions

• Pair with a simple mixed green salad tossed in a light vinaigrette to balance the richness.
• Serve alongside roasted potatoes or fresh fruit for a heartier brunch spread.
• Excellent for Easter, Mother’s Day, or any spring or summer gathering.
• Ideal for bridal showers, baby showers, or casual weekend brunches with friends.
• Garnish with extra crumbled feta and fresh dill or chives for a beautiful finish.
• Cut into small squares for an elegant appetizer or finger food option.

This Spinach Feta Quiche is wonderfully versatile—enjoy it warm from the oven, at room temperature, or even chilled, making it perfect for make-ahead meals.

Common Mistakes to Avoid

• Mistake: Using watery spinach. Fix: Thoroughly squeeze cooked spinach dry with a clean towel to prevent a soggy crust.
• Mistake: Overfilling the quiche. Fix: Leave about ¼-inch space at the top to allow the egg mixture to puff up without spilling over.
• Mistake: A raw, soggy bottom crust. Fix: Blind bake your crust for 10-15 minutes before adding the filling to ensure it’s crisp.
• Mistake: Overbaking the eggs. Fix: Remove the Spinach Feta Quiche when the center is just set with a slight jiggle; it will firm up as it cools.
• Mistake: Not seasoning the filling enough. Fix: Remember to generously salt your egg mixture, as feta and spinach can be mild.
• Mistake: Using cold ingredients. Fix: Let your eggs and dairy reach room temperature for a more even and quicker bake.
• Mistake: Skipping the pre-cook for the spinach. Fix: Always wilt fresh spinach first to remove excess moisture and concentrate its flavor.
• Mistake: Cutting the quiche too soon. Fix: Let your Spinach Feta Quiche rest for at least 15-20 minutes for cleaner slices.
• Mistake: Using a watery dairy base. Fix: Opt for whole milk, half-and-half, or cream instead of skim milk for a richer, custardy texture.
• Mistake: Not tasting your feta. Fix: Sample your feta cheese first, as saltiness varies; adjust the added salt in your recipe accordingly.

Storing Tips

• Fridge: Cool your Spinach Feta Quiche completely, then cover tightly or transfer to an airtight container. Refrigerate for up to 4 days.
• Freezer: Wrap the cooled quiche tightly in plastic wrap and foil, or place slices in a freezer-safe container. Freeze for up to 3 months.
• Reheat: For best results, reheat slices in a 350°F (175°C) oven until the internal temperature reaches 165°F (74°C). You can also microwave individual portions until hot.

Always allow the quiche to cool to room temperature before storing to prevent condensation, which can make the crust soggy.

Conclusion

This Spinach Feta Quiche is a perfect balance of creamy eggs, savory feta, and fresh spinach. It’s ideal for brunch, lunch, or a light dinner. Give this recipe a try and share your thoughts in the comments below! For another classic, try this Quiche Lorraine.

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FAQs

Can I make this Spinach Feta Quiche ahead of time?

Yes, you can prepare this Spinach Feta Quiche in advance. Assemble it, cover tightly, and refrigerate overnight. Bake it just before serving for the best texture.

What can I use instead of feta cheese in this quiche?

You can substitute feta with goat cheese or ricotta salata for a similar tangy flavor. Avoid overly moist cheeses to prevent a soggy crust in your Spinach Feta Quiche.

How do I prevent a soggy bottom crust in my quiche?

Pre-bake your crust for 10-15 minutes before adding the filling. Also, thoroughly squeeze excess moisture from the spinach to ensure your Spinach Feta Quiche has a crisp base.