Spinach and Feta Quiche

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This Spinach and Feta Quiche recipe has a buttery crust and creamy custard filling that pair 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.

Jump to:

• Easy Spinach and Feta Quiche
• What To Serve With Spinach and Feta Quiche
• Ingredients in Spinach and Feta Quiche
• How to Make This Spinach and Feta Quiche Recipe
• How to Make a Crustless Spinach and Feta Quiche
• Simple Variations of Spinach Quiche
• How To Know When Your Quiche is Done Baking
• Can You Freeze Quiche?
• Spinach and Feta Quiche Recipe

Easy Spinach and Feta Quiche

This 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 the refrigerated stuff and it can really save you a lot of time.   

What To Serve With Spinach and Feta Quiche

Quiche is typically thought of as a breakfast or brunch dish, but then again we often make this for lunch, or even a light dinner in our house.  Luckily, this Spinach and Feta Quiche goes great with a wide variety of dishes.  

For breakfast, try serving with Homemade Cinnamon Rolls or Mixed Berry French Toast Bake with Cream Cheese.  Or go simple and serve with bacon or sausage on the side - so yummy.

For lunch, you can’t go wrong serving quiche with soup and/or salad.  Any of these would work great:

• Creamy Cauliflower Soup
• Broccoli Cheese Soup
• Turkey and Rice Soup
• Grilled Chicken BLT Salad
• Broccoli Salad with Bacon
• BBQ Chicken Salad

Ingredients in Spinach and Feta Quiche

• 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!
• Butter - you can also substitute cooking oil if you would like.
• Onion - we like to use white or yellow onions, but red would work, too.
• Garlic - this recipe calls for fresh minced garlic.
• Spinach - we use fresh most often, 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 - we like to use crumbled feta cheese, although you can purchase in a block and crumble it yourself.
• 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.
• Salt & Pepper

How to Make This Spinach and Feta Quiche Recipe

1. 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. Preheat oven to 350 degrees.
3. In a saute pan over medium high heat, add the butter and onion.  Saute over medium high heat until the onion is 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.
4. 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.
5. 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.
6. 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.
7. Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving.  Enjoy!

How to Make a Crustless Spinach and Feta Quiche

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.

Simple Variations of Spinach Quiche

• Substitute half of the eggs for egg whites for a slightly healthier custard filling.
• Add bacon, ham or sausage.
• Try using puff pastry for the pie crust.
• Substitute sautéed broccoli florets for spinach.
• Add diced, sautéed red bell peppers.

How To Know When Your Quiche is Done Baking

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.

Can You Freeze Quiche?

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.

Here are some other breakfast recipes that we love!

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

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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 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.