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Spinach and feta quiche with a golden crust and fresh spinach
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
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
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.