Wrapped in a golden, flaky crust and brimming with creamy cheese, vibrant spinach, and a whisper of garlic and nutmeg, Spinach Feta Quiche is the sort of dish that instantly elevates an ordinary brunch or breakfast into a celebration. Whether enjoyed straight out of the oven or savored cold the next day, each bite is a delightful mix of savory flavors and silky, custardy texture. This recipe is both approachable and impressive, perfect for sharing with friends over coffee or for turning a simple family meal into something special.
Ingredients You’ll Need
The beauty of Spinach Feta Quiche is that it relies on just a handful of ingredients, each one playing a key role in creating its irresistible flavor and creamy, tender texture. Here’s what you’ll need — nothing fancy, just everyday staples that truly let the fresh spinach and feta shine.
- Pie crust: Store-bought or homemade, this sets the stage with its buttery, flaky structure, creating the perfect base for the rich filling.
- Olive oil: Adds lovely flavor and ensures your onions and garlic sauté gently without sticking or burning.
- Onion: Brings a subtle sweetness and soft aroma, adding depth without overpowering the quiche.
- Garlic: Just two cloves spark a big flavor boost, infusing every bite with a gentle, savory note.
- Spinach: The star veggie, providing color, nutrients, and a delicious earthy flavor — fresh or thawed frozen spinach both work beautifully.
- Eggs: The base for your custard, holding everything together with their glorious richness.
- Whole milk or half-and-half: Adds creaminess and a dreamy, delicate texture to the quiche filling.
- Feta cheese: Salted, tangy, and unmistakable — this cheese takes the quiche from ordinary to wow.
- Mozzarella or Swiss cheese: Melts into the custard, giving the quiche a little gooeyness and extra comfort.
- Salt and black pepper: Simple seasoning that amplifies all the other flavors.
- Nutmeg (optional): Just a pinch adds warmth and a touch of intrigue — a classic touch in quiches.
How to Make Spinach Feta Quiche
Step 1: Prepare Your Pie Crust
Begin by preheating your oven to 375°F (190°C). Place your pie crust in a 9-inch pie dish, gently pressing it into the edges and crimping for a decorative touch. This little detail gives the Spinach Feta Quiche that bakery-fresh look and creates lovely nooks for the filling to nestle into. Set this aside while you prepare the savory filling.
Step 2: Sauté the Vegetables
Heat the olive oil in a skillet over medium heat. Toss in the chopped onion and cook for 2 to 3 minutes, just until it turns soft and translucent — you’re coaxing out sweetness here without browning. Add the minced garlic and stir for a minute more; your kitchen will smell amazing at this stage!
Step 3: Add the Spinach
Add your fresh spinach to the skillet and sauté until it’s wilted down and vibrant. If you’re using frozen spinach, just stir it in and cook for another minute or two to mix all the flavors and evaporate excess moisture. Remove the pan from the heat and let the mixture cool slightly so it won’t scramble your eggs in the next step.
Step 4: Make the Custard
Crack the eggs into a large bowl and whisk them until well combined. Pour in the milk or half-and-half, sprinkle in the salt, pepper, and nutmeg (if using), and whisk again until smooth. The magic of a quiche is in this custard — it transforms a handful of ingredients into something elegant and silky.
Step 5: Combine the Filling
Gently stir the cooled spinach mixture into the custard, followed by your crumbled feta and shredded mozzarella or Swiss cheese. This is where the filling comes to life — creamy, tangy, with flecks of green and pockets of cheese ready to melt in the oven.
Step 6: Assemble and Bake
Pour the filling into your prepared pie crust, spreading it evenly so every slice gets a bit of everything. Slide the quiche into the oven and bake for 40 to 45 minutes, until the center is set and the top turns golden and slightly puffed. Let the Spinach Feta Quiche cool for about 10 to 15 minutes; this little rest makes for easier, cleaner slicing and helps the flavors settle beautifully.
How to Serve Spinach Feta Quiche
Garnishes
Dress up each slice of Spinach Feta Quiche with a sprinkle of fresh herbs like parsley, chives, or dill. A handful of arugula tossed with olive oil looks gorgeous and adds a peppery bite. Or simply scatter a few extra crumbles of feta on top for that final cheesy flourish.
Side Dishes
This quiche pairs beautifully with a crisp green salad tossed in a lemony vinaigrette. Roasted potatoes, fruit salad, or a light tomato soup all make wonderful companions, turning brunch into a satisfying, well-rounded meal.
Creative Ways to Present
For parties or showers, cut the Spinach Feta Quiche into small wedges or squares and serve as finger food on a platter. Make mini quiches using a muffin tin for cocktail hour. Or, set up a brunch buffet with toppings like smoked salmon, sun-dried tomatoes, or extra herbs so guests can customize their slices.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover spinach feta quiche, simply cover the quiche with foil or transfer to an airtight container and refrigerate for up to 3 days. The flavor even seems to deepen overnight, making leftovers a treat for busy mornings or quick lunches.
Freezing
Yes, Spinach Feta Quiche freezes well! Cool it completely, then wrap individual slices (or the whole quiche) tightly in plastic wrap and foil. Store in the freezer for up to a month. Just thaw in the refrigerator overnight before reheating.
Reheating
To reheat, pop a slice or two in a 350°F (175°C) oven for 10–15 minutes until warmed through and slightly crisp on top. In a pinch, a quick zap in the microwave also works, but the crust stays flakier when oven-warmed. Enjoy it hot or even cold — it’s just as delicious either way.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw the spinach completely and squeeze out as much moisture as possible before adding it to your sautéed onions and garlic. This simple swap saves time and keeps the filling from becoming watery.
Can I make Spinach Feta Quiche ahead of time?
Yes, Spinach Feta Quiche is a perfect make-ahead dish. You can bake it a day before serving, cool to room temperature, then refrigerate. Reheat gently or serve chilled, depending on your preference.
What other cheeses can I use?
If you’re out of feta or mozzarella, goat cheese, Swiss, or even sharp cheddar all work well. The quiche is quite forgiving, so feel free to experiment with whatever you have on hand for new flavor twists.
How do I know when the quiche is set?
Look for a center that is just barely firm and jiggles slightly when you shake the pan. A knife inserted into the middle should come out clean. Let it cool for 10–15 minutes to finish setting before slicing for the best texture.
Can I make Spinach Feta Quiche dairy-free?
Definitely! Use a sturdy dairy-free pie crust, swap in your favorite plant-based milk, and opt for vegan feta and mozzarella alternatives. The results will be just as creamy and flavorful.
Final Thoughts
There’s something truly delightful about how easy and crowd-pleasing Spinach Feta Quiche can be. Whether it’s gracing your weekend brunch table or quietly waiting in the fridge for a midnight snack, this quiche always satisfies. Give it a try, have fun with the flavors, and enjoy sharing a slice of something special with people you love!
Print
Spinach Feta Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
This Spinach Feta Quiche is a delightful savory pie perfect for breakfast or brunch. It features a flaky pie crust filled with a delicious mixture of spinach, feta cheese, and eggs, baked to golden perfection.
Ingredients
Pie Crust:
1 9-inch pie crust (store-bought or homemade)
Filling:
1 tablespoon olive oil, 1/2 small onion (finely chopped), 2 cloves garlic (minced), 5 oz fresh spinach (or 1 cup thawed frozen spinach, squeezed dry), 4 large eggs, 1 cup whole milk or half-and-half, 1/2 cup crumbled feta cheese, 1/2 cup shredded mozzarella or Swiss cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon ground nutmeg (optional)
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C).
- Prepare the crust: Place pie crust in a 9-inch pie dish and crimp the edges.
- Sauté vegetables: In a skillet, heat olive oil over medium heat. Sauté the onion until soft, then add garlic and cook for 1 minute. Add spinach and cook until wilted. Remove from heat and cool slightly.
- Prepare the filling: In a bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Stir in the spinach mixture, feta, and shredded cheese.
- Bake: Pour the filling into the crust. Bake for 40–45 minutes until set and golden. Let cool before slicing.
Notes
- Great served warm or cold.
- Add sun-dried tomatoes or herbs for extra flavor.
- Can be made ahead and refrigerated for up to 3 days.
Your email address will not be published. Required fields are marked *