This Spinach and Feta Quiche recipe has a buttery crust and creamy custard filling that pairs perfectly with wilted spinach and tangy feta cheese. It is so simple to throw together and perfect for a baby shower, simple lunch, or lazy Sunday morning brunch at home.
Quiche is typically thought of as a breakfast or brunch dish, but I often make this for lunch, or even a light dinner. For more quiche recipes, you can also try our Vegetable Quiche, Ham and Cheese Quiche, or this Pesto Quiche.
Why You’ll Love This Recipe
- Easy For Beginners: No complicated steps- anyone can make this quiche, even if it’s your fitst time.
- Lots of Fresh Flavor: The combo of creamy feta, tender spinach, and fluffy eggs makes each slice rich and satisfying.
- Perfect for any Meal: Great hot or cold, for breakfast, brunch, lunchboxes, or a light dinner.
- Versatile: Swap in different veggies, cheeses, and crusts to suit your taste.
Spinach and Feta Quiche Video Tutorial
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Easy Spinach and Feta Quiche Recipe
This spinach and feta quiche is such a perfectly light summer breakfast, lunch, or brunch that stores and reheats great for leftovers throughout the week. It’s also so easy to customize with whatever you have on hand.
Swap out the spinach for broccoli, or the feta for mozzarella. It will all taste good, I promise! In fact, even the crust can be made with all sorts of different ingredients or skipped completely.
Speaking of easy, one of my favorite breakfast shortcuts is to use a pre-made pie crust for quiche. You can obviously make your own if you would like. But, there is no shame is purchasing refrigerated stuff and it can really save you a lot of time.
For lunch, you can’t go wrong serving quiche with soup and/or salad. Some of my favorites include this Creamy Cauliflower Soup, Broccoli Cheese Soup, Turkey and Rice Soup, Grilled Chicken BLT Salad, or this Broccoli Salad with Bacon.
Key Ingredients
- Pre-Made Pie Crust – you can find this is the refrigerated section at the grocery store. You could also substitute frozen puff pastry, or make your own pie crust if you are feeling up to the task!
- Onion – white and yellow onions have the most flavor when they are cooked, but red would also work.
- Garlic – fresh minced garlic has the best flavor.
- Spinach – I highly prefer using fresh spinach, however you can use frozen. Just be sure to thaw completely, then squeeze all of the water out before using.
- Eggs – any type of large eggs will work. You can also substitute half egg whites if you want your quiche to be a little more heart-friendly.
- Feta Cheese – I love the tangy flavor of feta cheese with spinach. Goat cheese would also make a great substitute.
- Shredded Cheese – any type of white cheddar, mozzarella, or gouda will taste great.
- Milk – we recommend that you use whole milk, however, 2% will work in a pinch. You can also substitute heavy cream for a slightly richer custard.
How to Make Spinach and Feta Quiche
- Prepare the crust. Take your pre-made pie crust out of the refrigerator about an hour before you make your quiche. You want the crust to be room temperature.
- Cook the onions, garlic, and spinach. Saute the onions in butter over medium-high heat until lightly golden brown—about 6 minutes. Add the minced garlic and continue to cook until transparent—about 4 minutes more. Add in the spinach and mix for another 2-3 minutes, or until the spinach has wilted. Set aside to cool slightly.
- Finish the quiche filling. In a medium bowl, whisk together the eggs, feta cheese, white cheddar, milk, salt, and pepper. Mix until well combined, then stir in the cooled onion mixture.
- Fill the crust. Roll out the pie crust on a lightly floured surface. Using the rolling pin, transfer the pie crust to a 9″ pie dish, pinch the edges to make a decorative crust, and pour the spinach and feta egg mixture into the pie crust.
- Bake. Bake the quiche in a preheated 350-degree oven for about 50-60 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny.
- Serve. Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!
Recipe Variations
- Egg White – Substitute half of the eggs for egg whites for a slightly healthier custard filling.
- Add Meat – Add bacon, ham or sausage.
- Puff Pastry Crust – Try using puff pastry for the pie crust.
- Broccoli – Substitute sautéed broccoli florets for spinach.
- Peppers – Add diced, sautéed red bell peppers.
Tips for the Best Quiche
- Squeeze Out Liquid: If using frozen spinach, thaw it and press out all excess moisture. Too much water will make the quiche runny.
- Let It Rest: Allow the quiche to cool for 10-15 minutes before slicing so it holds together perfectly.
Frequently Asked Questions
Your first step is to perform the “jiggle” test – give the pie pan a gentle shake to see if it has firmed up, or if it is still runny in the center. If it seems firm but you still aren’t completely sure, you can insert a knife into the center and it should come out clean.
Yes, baked quiche will freeze very well. All you need to do is be sure and cool completely, then wrap well in plastic wrap, followed by tin foil. Store frozen for up to 3 months.
In order to reheat, thaw in the fridge overnight and rewarm in a 325-degree oven until warmed through, or about 30 minutes. You may want to cover the crust with aluminum foil part-way through if it begins to brown.
Whether you have a gluten allergy or just want to cut a few calories, this spinach quiche recipe works great “crustless.” Just make sure to grease a pie dish with butter, then sprinkle a thin layer of shredded Parmesan cheese over the bottom of the dish. For one 9” quiche you should only need about 2 tablespoons.
That’s it! Just fill and bake as directed and boom, you’ve got yourself a crustless quiche.
The center should be just set and slightly jiggly; it will firm up as it cools. A knife inserted near the center should come out mostly clean.
Storing, Freezing and Reheating Instructions
- Refrigerator – wrap your quiche with plastic wrap and store in the refrigerator for up to 3 days.
- Freezer – Be sure and cool your quiche completely, then wrap well in plastic wrap, followed by aluminum foil. You can store quiche frozen for up to 3 months.
- Reheating Instructions – In order to reheat a frozen quiche, thaw it in the fridge overnight. Once thawed, the instructions are the same whether it was in the freezer or fridge. Just rewarm in a preheated 325-degree oven until warmed through, or about 20-30 minutes. You may want to cover the crust with aluminum foil part-way through if it begins to brown too much.
More Quiche Recipes You’ll Love
Spinach and Feta Quiche Recipe
Ingredients
- 1 9" pie crust, pre-made refrigerated or homemade
- 3 tablespoons butter
- 1 small onion, diced (white or yellow)
- 2 teaspoons garlic, minced
- 2 cups spinach, coarsely chopped
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces feta cheese
- 4 ounces shredded white cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Remove your pre-made pie crust from the refrigerator about an hour before you make your quiche so that the dough is soft enough to press into a 9" pie plate. Once softened slightly, roll out the crust on a lightly floured surface.
- Using the rolling pin, transfer the pie crust to a 9" pie dish, pinch the edges to make a decorative crust and pour the spinach and feta egg mixture into the pie crust. Set aside.
- In a saute pan over medium high heat, melt the butter. Add the onion and saute until lightly golden brown—about 6 minutes. Add the minced garlic and continue to cook until transparent, or about 4 minutes more. Add in the spinach and mix for another 2-3 minutes, or until the spinach has wilted. Set aside to cool slightly.
- In a medium-sized mixing bowl, whisk together the eggs, milk, salt, and pepper. Stir in the feta cheese and white cheddar and mix until well combined, then stir in the cooled onion mixture and transfer the filling to the prepared pie crust.
- Bake the quiche in your preheated oven for about 50-60 minutes, or until the egg mixture is set in the middle and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!
Video
Notes
- Storing leftovers – wrap your quiche with plastic wrap and store in the refrigerator for up to 3 days.
- Freezing – cool your quiche completely, then wrap well in plastic wrap, followed by aluminum foil. You can store quiche frozen for up to 3 months. To thaw, transfer to the fridge overnight.
- Reheating instructions – reheat in a preheated 325-degree oven until warmed through, or about 20-30 minutes. You may want to cover the crust with aluminum foil part-way through if it begins to brown too much.
- If your pie crust gets too brown but the quiche isn’t finished cooking. Tear off 2″ strips of aluminum foil and lightly tuck them around the quiche to prevent them from browning even more.
- You can substitute mozzarella or gouda cheese for the white cheddar.
Nutrition
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This Spinach Quiche with Feta is such a perfectly light summer breakfast, lunch or brunch that stores and reheats great for leftovers throughout the week. It has a buttery crust and creamy custard filling that pair perfectly with wilted spinach and tangy feta cheese, and couldn’t be more simple to make.
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Breakfast, Easter, Eggs, Fall Recipes, Healthy, Nut-Free, Spring Recipes, Summer Recipes, Vegetarian, Videos, Winter Recipes,
I have made it 3 times
already. Comes out perfect every time!