Spinach and Feta Quiche

This Spinach 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.

Spinach and Feta Quiche Video Tutorial

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, we promise!  In fact, even the crust can be made with all sorts of different ingredients or skipped completely.  

Speaking of easy, we begin by using a pre-made pie crust.  You can, by all means, 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

1. 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. 
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 Spinach and Feta Quiche – Substitute half of the eggs for egg whites for a slightly healthier custard filling.
• Spinach and Feta Quiche with Meat – Add bacon, ham or sausage.
• Puff Pastry Quiche Crust – Try using puff pastry for the pie crust.
• Feta and Broccoli Quiche – Substitute sautéed broccoli florets for spinach.
• Spinach, Pepper, and Feta Quiche – Add diced, sautéed red bell peppers.

Frequently Asked Questions

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 Breakfast Recipes That We Love

• Homemade Zucchini Bread
• Easy and Healthy Homemade Granola
• Sausage, Egg and Biscuit Casserole
• Mini Cheese Quiche
• Einkorn Buttermilk Pancakes
• More Breakfast Recipes
• More Egg Recipes

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.