Go Back
+ servings
Print Recipe
4.67 from 3 votes

Spinach and Feta Quiche Recipe

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.
Prep Time15 mins
Cook Time1 hr
Cooling Time5 mins
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: American, French
Servings: 8 people
Calories: 211kcal
Author: The Carefree Kitchen


  • 1 9" Pie Crust pre-made refrigerated roll and bake
  • 3 tablespoons Butter
  • 1 small Onion white or yellow, diced
  • 2 tsp Garlic minced
  • 2 cups Spinach coarsely chopped
  • 6 large Eggs
  • 4 oz Feta Cheese
  • 4 oz Shredded White Cheddar Cheese can substitute mozzarella or gouda
  • 1 cup Milk
  • ½ tsp Salt
  • ¼ tsp Pepper


  • 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.
  • Preheat oven to 350 degrees.
  • 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.
  • In a medium-sized mixing bowl, whisk together the eggs, feta cheese, white cheddar, milk, salt, and pepper. Mix until well combined, then stir in the cooled onion mixture.
  • 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 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. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
  • Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!



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. 


Calories: 211kcal | Carbohydrates: 4g | Protein: 12g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 181mg | Sodium: 502mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1288IU | Vitamin C: 3mg | Calcium: 240mg | Iron: 1mg