There’s something great about the moment you pull a perfectly golden Spinach Feta Quiche from the oven – the custard set just right, the edges crispy, and that incredible aroma filling your kitchen. When I first made this spinach and feta quiche, I knew I’d found something special. The creamy, tangy feta pairs beautifully with the earthy spinach, all nestled in a buttery, flaky crust that practically melts in your mouth.
Whether you’re hosting a weekend brunch, meal prepping for the week, or just treating yourself to something delicious, this quiche delivers every single time. The best part? You can make it ahead, customize it to your heart’s content, and it tastes just as amazing at room temperature as it does warm from the oven.
Table of Contents
Why You’ll Love This Spinach and Feta Quiche
• Effortlessly elegant – Looks fancy but comes together in about 20 minutes of active prep time
• Flavor harmony – The salty, tangy feta balances perfectly with mild spinach and rich, creamy custard
• Ultimate flexibility – Swap in different greens, try various cheeses, or add herbs and spices to make it your own
• Perfect for any occasion – Whether it’s a casual family breakfast or an impressive brunch spread for guests
Ingredient Highlights & Notes
The beauty of this quiche lies in its simplicity – each ingredient plays an important role, but there’s plenty of room to make it your own. The feta brings that lovely Mediterranean tang, while fresh spinach adds color and nutrition without overwhelming the delicate custard. I always use whole eggs plus an extra yolk for the richest, silkiest texture.
Ingredients
For the crust:
- 1 pre-made 9-inch pie crust (or homemade if you prefer) Store-bought works beautifully – look for all-butter varieties
- 1 tablespoon olive oil or melted butter For brushing
For the filling:
- 6 large eggs Room temperature works best
- 1 extra egg yolk This creates that luxurious, creamy texture
- 1 cup heavy cream Half-and-half works too, but cream gives richer results
- ½ cup whole milk You can use 2% if that’s what you have
- 5 oz fresh baby spinach About 5-6 packed cups
- 6 oz feta cheese, crumbled Greek feta has the best flavor and texture
- ¼ cup fresh chives, chopped Green onions work as a substitute
- 2 cloves garlic, minced Fresh is best, but ½ teaspoon garlic powder works
- 1 tablespoon olive oil
- ½ teaspoon salt Taste and adjust since feta is already salty
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg This secret ingredient makes all the difference
Equipment & Tools
- 9-inch pie pan or quiche dish
- Large skillet for cooking spinach
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Kitchen towel or paper towels
- Aluminum foil (for blind baking)
- Pie weights or dried beans
Instructions & Method
Step 1: Prep Your Oven and Crust
Preheat your oven to 375°F. Place your pie crust in a 9-inch pie pan and crimp the edges nicely – this is your chance to make it look beautiful! Prick the bottom all over with a fork, then line with foil and fill with pie weights. Blind bake for 12 minutes, then remove weights and foil and bake another 3-4 minutes until lightly golden. This prevents a soggy bottom!
Step 2: Cook the Spinach
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant – you’ll smell that amazing aroma right away. Add the spinach in batches, letting each batch wilt before adding more. Cook for 2-3 minutes total until all spinach is wilted and most liquid has evaporated. Season with a pinch of salt and pepper. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial – excess water will make your quiche watery.
Step 3: Make the Custard Base
In a large bowl, whisk together eggs, egg yolk, heavy cream, and milk until smooth and well combined. Add salt, pepper, and nutmeg. Whisk until the mixture is pale yellow and slightly frothy – about 1 minute of good whisking. The nutmeg adds a subtle warmth that really elevates the flavor.
Step 4: Assemble the Quiche
Spread the cooked spinach evenly across the bottom of your pre-baked crust. Sprinkle the crumbled feta and chopped chives over the spinach. Pour the custard mixture slowly and evenly over the filling – it should come almost to the top of the crust. If you have a little extra custard, that’s okay – better to not overfill.
Step 5: Bake to Golden Perfection
Reduce oven temperature to 350°F. Bake for 35-40 minutes until the center is just set but still has a slight jiggle when you gently shake the pan. The top should be golden brown with slightly puffed edges. A knife inserted in the center should come out mostly clean with just a few moist crumbs.
Step 6: Cool and Serve
Let the quiche cool for at least 15 minutes before slicing – this helps it set up properly and makes cleaner slices. It’s delicious warm, at room temperature, or even cold from the fridge!
Tips, Variations & Substitutions
Cheese Swaps:
- Try goat cheese for a creamier, milder flavor
- Gruyère adds a nutty, sophisticated taste
- Sharp cheddar brings a classic comfort-food vibe
- Mix feta with ricotta for extra creaminess
Vegetable Variations:
- Substitute spinach with Swiss chard, kale, or arugula
- Add sautéed mushrooms, caramelized onions, or roasted red peppers
- Fresh herbs like dill, parsley, or basil work beautifully
Make It Lighter:
- Use half-and-half instead of heavy cream
- Try 4 whole eggs plus 4 egg whites
- Add extra vegetables to bulk up the filling
Troubleshooting:
- Watery quiche? Make sure to squeeze out all liquid from cooked spinach
- Soggy crust? Always blind bake and let it cool slightly before adding filling
- Overcooked custard? Watch for that slight jiggle in the center – it continues cooking as it cools
Serving Suggestions
This quiche is incredibly versatile! For brunch, serve it alongside fresh fruit, crispy bacon, or a simple green salad with lemon vinaigrette. It pairs beautifully with mimosas, fresh orange juice, or a light white wine like Sauvignon Blanc.
For a light dinner, add a side of roasted vegetables or a hearty soup. The Mediterranean flavors also work wonderfully with crusty bread, olives, and sliced tomatoes for a casual, European-style meal.
Storage, Make-Ahead & Reheating
Storage:
- Refrigerate covered for up to 4 days
- Freeze individual slices wrapped in plastic for up to 3 months
Make-Ahead Options:
- Full quiche: Bake completely, cool, and refrigerate overnight. Reheat in 300°F oven for 15-20 minutes
- Prep components: Cook spinach and crumble feta up to 2 days ahead
- Freeze unbaked: Assemble completely and freeze. Bake from frozen, adding 15-20 extra minutes
Reheating:
- Oven method: 300°F for 10-15 minutes (best for maintaining texture)
- Microwave: 30-45 seconds per slice (quick but may soften crust)
- Room temperature: Perfectly delicious served cold or at room temperature
Nutrition Information
Per slice (serves 8):
- Calories: ~285
- Protein: 14g
- Carbohydrates: 18g
- Fat: 18g
This quiche provides excellent protein from eggs and feta, plus iron and vitamins from the spinach. It’s naturally vegetarian and can easily be made gluten-free with a gluten-free pie crust.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Absolutely! Use about 10 oz frozen spinach, thawed completely. The key is squeezing out every bit of water – I like to wrap it in a clean kitchen towel and really wring it out. Frozen spinach actually works great because it’s already chopped to the perfect size.
Why is my quiche watery?
The most common culprit is excess moisture from the spinach. Always cook fresh spinach until wilted and squeeze out liquid, or thoroughly drain frozen spinach. Also, make sure your custard base isn’t too thin – the cream-to-egg ratio should create a rich mixture.
Can I make this without a crust?
Yes! Grease your pie pan well and pour the filling directly in. Bake at 350°F for 25-30 minutes. It won’t have that flaky crust texture, but it’s delicious and lighter.
How do I know when it’s perfectly done?
Look for a golden-brown top with slightly puffed edges. The center should have just a tiny jiggle when you gently shake the pan – it will continue to set as it cools. A knife inserted in the center should come out mostly clean.
Can I add meat to this recipe?
Definitely! Cooked bacon, ham, or sausage work beautifully. Add about ½ cup of cooked, crumbled meat with the spinach and feta. Just remember that these add saltiness, so taste your custard before adding the full amount of salt.
Conclusion on Spinach Feta Quiche
This spinach and feta quiche has become one of my absolute favorite recipes to share – it’s elegant enough for special occasions but simple enough for a regular weekend morning. The combination of creamy custard, tangy feta, and earthy spinach creates something truly special that never fails to impress.
Your next steps: Gather your ingredients, preheat that oven, and treat yourself to this delicious quiche. Don’t forget to squeeze that spinach dry – trust me on this one! Whether you’re making it for a crowd or meal prepping for the week ahead, you’re going to love how this turns out.
I’d love to hear how your quiche adventure goes! Feel free to experiment with different cheeses or add your favorite herbs – that’s half the fun of cooking.