Looking for a versatile dish that’s perfect for any meal of the day? This Spinach and Feta Quiche combines flaky pastry with a creamy egg filling, bringing together the earthy flavors of fresh spinach and the tangy bite of feta cheese. I’ve perfected this recipe through countless test runs, and it’s become my go-to option for both casual family breakfasts and elegant brunches with friends.
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 6 large eggs
- 1 cup heavy cream
- 10 oz fresh spinach, roughly chopped
- 1 cup crumbled feta cheese
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). If using store-bought pie crust, let it come to room temperature.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add spinach in batches, stirring until just wilted. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper.
- Drain any excess liquid from the spinach mixture to prevent a soggy quiche.
- Line your pie dish with the crust, crimping the edges.
- Spread the spinach mixture evenly across the bottom of the crust.
- Sprinkle crumbled feta cheese over the spinach.
- Pour the egg mixture over everything.
- Bake for 45-50 minutes, or until the center is set and the top is lightly golden.
- Let rest for 10-15 minutes before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
Recipe Notes
- Make sure to drain the wilted spinach thoroughly – excess moisture can make your quiche soggy.
- For the flakiest crust, use cold ingredients and don’t overwork the dough if making it from scratch.
- You can substitute fresh spinach with frozen – just thaw and drain well before using.
- The quiche can be made ahead and reheats beautifully at 350°F for about 15 minutes.
- For extra protection against a soggy bottom, blind bake the crust for 10 minutes before adding the filling.
- To test if the quiche is done, insert a knife into the center – it should come out clean.
- This recipe works well with other cheese varieties – try gruyere or goat cheese for a different twist.
Spinach and Feta Quiche
This Spinach and Feta Quiche combines flaky pastry with a creamy egg filling, bringing together the earthy flavors of fresh spinach and the tangy bite of feta cheese.
Ingredients
- 1 9- inch pie crust homemade or store-bought
- 6 large eggs
- 1 cup heavy cream
- 10 oz fresh spinach roughly chopped
- 1 cup crumbled feta cheese
- 1 medium onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). If using store-bought pie crust, let it come to room temperature.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add spinach in batches, stirring until just wilted. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper.
- Drain any excess liquid from the spinach mixture to prevent a soggy quiche.
- Line your pie dish with the crust, crimping the edges.
- Spread the spinach mixture evenly across the bottom of the crust.
- Sprinkle crumbled feta cheese over the spinach.
- Pour the egg mixture over everything.
- Bake for 45-50 minutes, or until the center is set and the top is lightly golden.
- Let rest for 10-15 minutes before serving.