Spinach and Feta Quiche Recipe

If you’re on the hunt for a savory, comforting dish that feels special but is surprisingly simple, this Spinach and Feta Quiche Recipe might just become your new go-to. I absolutely love how this quiche turns out—creamy, flavorful, with that perfect balance of tender spinach and tangy feta. Whether you’re making brunch for friends or just want a wholesome breakfast, this recipe delivers a crowd-pleaser every time. Stick with me here, because I’m going to share all the tips and tricks that make this spinach and feta quiche truly shine.

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Ingredients You’ll Need

Each ingredient plays an important role here—fresh spinach adds a subtle earthiness while feta contributes that irresistible salty tang. Using fresh pie crust makes all the difference, but I’ll also share options if you’re short on time.

• Easy Pie Crust: Homemade is best for flaky goodness, but store-bought works fine too—just pick one you love.
• Fresh Spinach: Fresh wins every time; the wilted leaves keep a nice texture and vibrant color.
• Large Eggs: The base of your custard, so make sure they’re fresh for a silky finish.
• Milk: Adds creaminess without heaviness; whole milk is great but 2% works well.
• Crumbled Feta or Goat Cheese: I prefer feta for its tang and saltiness, but goat cheese can add a milder, creamier note.
• Green Onions: These give a mild fresh bite; you can use regular onions too, but green onions are my personal favorite here.
• Sea Salt: Enhances all the flavors without being overpowering.
• Freshly Ground Black Pepper: Adds a gentle kick; freshly ground is key for that peppery aroma.

Variations

I’ve played around with this Spinach and Feta Quiche Recipe a lot, and it’s easy to customize to suit your tastes or what’s on hand. Here are some variations I’m excited to share.

• Adding Mushrooms: When I toss in sautéed mushrooms, it adds a lovely earthiness and depth to the quiche that my family can’t get enough of.
• Use Different Cheeses: Try swapping feta for ricotta or Swiss for a milder, creamier texture; goat cheese gives it a tangy twist I adore too.
• Gluten-Free Crust: For gluten-free needs, a store-bought or homemade gluten-free pie crust works wonderfully with this filling.
• Herbs and Spice: I sometimes add fresh dill or cracked nutmeg for a subtle flavor boost that makes every bite memorable.

How to Make Spinach and Feta Quiche Recipe

Step 1: Prepare the Pie Crust

Roll out your pie crust until it’s about ⅛-inch thick—thin enough for a crisp, flaky base but sturdy enough to hold all that yummy filling. I love gently rolling it over the rolling pin before transferring it to the pie dish to avoid any tears. Press it firmly into the dish, trim the edges but leave a little overhang, then tuck the edges under and crimp with your fingers or a fork for a pretty, rustic look. Chill the crust while you preheat your oven to 425°F to keep it from shrinking while baking.

Step 2: Blind Bake the Crust

This is a step I used to skip, but trust me—it makes all the difference. Prick the bottom of your chilled crust with a fork, then line it with parchment and fill with pie weights or dried beans. Bake for about 15 minutes until the edges are set. Remove the weights and parchment, then bake for another 5 to 8 minutes to ensure the crust bottom doesn’t get soggy once the filling goes in. It creates that ideal crisp texture I look for in a quiche.

Step 3: Prepare the Spinach and Filling

I usually steam the spinach quickly in a steamer basket over simmering water—about 1-2 minutes until just wilted. Then, I squeeze out every bit of water with a kitchen towel because excess moisture would make the quiche soggy. Whisk together the eggs and milk in a large bowl, then stir in your spinach, crumbled feta, chopped green onions, salt, and freshly ground black pepper. This mixture needs to be evenly combined to bake beautifully.

Step 4: Bake Until Perfectly Set

Pour your filling into the par-baked crust and smooth it out with a spatula if needed. Bake at 350°F for 40 to 50 minutes, or until the egg custard sets just right—you’ll know it’s done when the center no longer jiggles when you gently shake the pie dish. Letting it cool for about 10 minutes before slicing helps the quiche finish setting and keeps the slices neat.

How to Serve Spinach and Feta Quiche Recipe

Garnishes

I love finishing my quiche with a sprinkle of freshly chopped chives or parsley for a pop of color and freshness. A light drizzle of good olive oil or a squeeze of lemon juice sometimes takes the flavors to the next level, especially if your feta isn’t super tangy.

Side Dishes

My go-to sides for this spinach and feta quiche are a crisp green salad dressed simply with lemon vinaigrette, or fresh fruit like ripe grapes and sliced berries. If you want something heartier, roasted potatoes or a warm grain salad complement the quiche nicely without overwhelming its flavors.

Creative Ways to Present

For brunch gatherings, I’ve served this quiche in individual mini tart pans for effortless portion control and a charming presentation. Another fun idea is to top each slice with a poached egg or avocado slices for an extra indulgent touch that guests love.

Make Ahead and Storage

Storing Leftovers

Leftover quiche refrigerates beautifully. I store mine covered tightly with plastic wrap or in an airtight container and it stays fresh for up to 3 days. It’s a great way to have ready-made breakfasts or quick lunches during the week.

Freezing

Freezing spinach and feta quiche is totally doable! I slice and wrap individual pieces tightly in plastic wrap and foil before freezing. When I want to reheat, I just thaw overnight in the fridge. It keeps the texture nicely and tastes almost as fresh as when first baked.

Reheating

For reheating leftovers, I recommend warming slices in a 350°F oven for about 15 minutes. This method helps keep the crust crisp and the filling creamy—microwaving tends to make it a bit soggy, which I’ve found disappointing.

FAQs

Final Thoughts

This Spinach and Feta Quiche Recipe holds a special spot in my recipe box because it’s one of those dishes that’s elegant enough for guests but easy enough for everyday meals. I love how adaptable it is—you can dress it up or keep it simple, and it always comes out delicious. If you cook or bake it exactly as I’ve shared here, I know you’ll be delighted with the result. So go ahead, give it a try, and watch it become one of your favorite savory pies too!

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