Spinach and Feta Quiche

Spinach and Feta Quiche combines tender spinach, tangy feta, and a creamy egg filling inside a golden pastry crust. Onion, garlic, and herbs add savory flavor, making it a welcoming choice for breakfast, brunch, or lunch.

Serve it with a green salad for a simple meal, or slice it into smaller portions for a shared brunch table.

For a sweet dish to serve alongside it, try our Overnight Blueberry French Toast Casserole. Preparing the casserole the evening before can help you organize your brunch cooking.

Tips for Making Spinach and Feta Quiche

Partially bake the pastry crust before adding the filling. This gives the base a head start and helps it hold up beneath the egg mixture.

Remove excess moisture from the cooked spinach before assembling the quiche. Let the vegetables cool slightly, then spread them evenly across the crust.

Pour in the egg mixture carefully without filling beyond the pastry edge. If the crust browns before the filling is ready, protect its edges with foil.

Allow the baked quiche to rest before slicing so the filling has time to settle.

Tiffany

Spinach and Feta Quiche

This Spinach and Feta Quiche combines tender spinach, tangy feta cheese, eggs, and a creamy herb-seasoned filling inside a flaky golden crust. It is an elegant yet easy recipe for breakfast, brunch, lunch, or Mother’s Day.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 7 slices

Course: Breakfast, Brunch, Lunch

Cuisine: American, Mediterranean-Inspired

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Quiche

• 1 refrigerated 9-inch pie crust
• 1 tablespoon olive oil
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 5 ounces fresh baby spinach roughly chopped
• 6 large eggs
• 1 cup half-and-half
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon dried oregano
• 3/4 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon chopped fresh dill optional

Equipment

• 9-inch pie dish
• Large skillet
• Large mixing bowl
• Whisk
• Wooden spoon
• Measuring cups and spoons
• Parchment paper
• Pie weights or dried beans

Method

 

1. Preheat the oven to 375°F.
2. Fit the refrigerated pie crust into a 9-inch pie dish. Fold and crimp the edges, then prick the bottom several times with a fork.
3. Line the crust with parchment paper and fill it with pie weights or dried beans.
4. Bake the crust for 12 minutes. Carefully remove the parchment paper and weights, then bake for another 5 minutes. Remove the crust from the oven and set it aside.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the diced onion and cook for 4–5 minutes, until softened.
7. Add the garlic and cook for 30 seconds, stirring constantly.
8. Add the spinach in batches and cook for 2–3 minutes, until completely wilted.
9. Transfer the spinach mixture to a plate and allow it to cool slightly. Press out any excess liquid with paper towels or the back of a spoon.
10. In a large bowl, whisk together the eggs, half-and-half, salt, black pepper, nutmeg, and oregano.
11. Spread the spinach and onion mixture evenly across the partially baked crust.
12. Sprinkle the feta, mozzarella, and fresh dill over the spinach.
13. Slowly pour the egg mixture into the crust. Do not fill beyond the top edge.
14. Bake for 35–40 minutes, until the edges are set and the center has only a slight wobble. If the crust browns too quickly, cover its edges with aluminum foil.
15. Let the quiche rest for 10 minutes before slicing and serving.

Notes

Blind-baking the pie crust helps keep the bottom crisp after the egg filling is added.

Remove as much moisture as possible from the cooked spinach. Excess water can make the quiche filling loose or soggy.

Frozen spinach may replace fresh spinach. Thaw it completely and squeeze it very dry before using. You will need approximately 1 cup of thawed spinach.

Avoid overbaking. The center should still move slightly when the quiche comes out of the oven because it will continue setting as it rests.

For a crustless version, grease the pie dish well, omit the crust, and begin checking the quiche after approximately 30 minutes.

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave or in a 325°F oven.

How to Check That Your Quiche Is Cooked

Check the center of the quiche with a food thermometer. Egg dishes should reach an internal temperature of 160°F (71°C). The appearance of the crust alone cannot tell you whether the filling is fully cooked.

For more information about preparing and serving egg dishes, read the FDA’s egg safety recommendations.

How to Store and Reheat Spinach and Feta Quiche

Refrigerate leftover quiche promptly and use it within 3 to 4 days. Divide larger amounts into shallow containers so they cool more quickly.

Reheat only the portions you need, checking that the center reaches 165°F (74°C). An oven can help preserve the pastry’s texture, while a microwave is convenient for an individual slice.

For brunch service, bring out smaller portions and keep the remaining quiche refrigerated until needed. Do not leave egg dishes at room temperature for more than 2 hours, or more than 1 hour when temperatures exceed 90°F (32°C).

Spinach and Feta Quiche FAQ

Can I use frozen spinach?

Yes. Thaw the spinach completely and squeeze out excess liquid before adding it to the filling. Do not add it while frozen, because the released water can affect the consistency of the egg mixture.

What should I serve with this quiche?

A green salad with a lemon dressing provides a fresh contrast to the creamy filling. For breakfast, offer fruit alongside the quiche. When planning a larger buffet, choose accompaniments that do not all require oven space at the same time.

More Savory Brunch Recipes

For another savory breakfast idea, try our Smoked Salmon and Avocado Toast. Assemble the toasts shortly before serving and offer them alongside smaller quiche slices for a varied brunch spread.