Spinach and Feta Quiche is an incredible blend of bright green spinach and crumbles of feta cheese in a silky custard. It’s a delightful spin on classic quiche, perfect for breakfast, brunch and lunch entertaining or easy weeknight dinner.

Quiche is a beautiful make ahead dish that’s perfect for any occasion. When I catered to go, it was one of our most popular pickups! Serve it warm or at room temperature.

Spinach and Feta is protein packed, perfect for breakfast, brunch, lunch or dinner! It’s wholesome, filling, and packed with fresh flavor! I liken it to a savory spinach dip nestled inside a delicious chip (crust)!

A freshly baked spinach and feta quiche with a slice removed, displayed on a white plate.
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This easy recipe is a crowd pleaser – and readers agree with over 27 5 star ratings!

This quiche is simple and delicious! Just the recipe I needed for a potluck lunch with friends! It is so good that I am making it for the second time in as many weeks.

– Jill s.-
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Why You’ll Love it

Quick and Easy – Make using shortcuts or from scratch.

Elegant – It is an elegant addition brunch or special occasion, though it’s easy enough to throw together for a weeknight dinner.

Make Ahead – Make ahead and refrigerate or freeze!

Spinach and feta quiche in a white pie pan with slice removed.

Shopping List

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  • Quiche Crust store-bought or homemade
  • Eggs
  • Heavy Cream
  • Feta Cheese
  • Spinach
  • Minced Garlic
  • Salt & Pepper

Variations and Substitutions

  • Quiche Crust – Any store bought pie crust will work in this recipe. Or, use our easy quiche crust or this Cream Cheese Pie Crust.
  • Heavy Cream – Heavy cream gives this spinach and feta quiche the most luxurious texture. However, you can sub with half and half, whole milk, and dairy free substitutes like soy and almond milk.
  • Feta – Fresh crumbled feta cheese yields the creamiest texture and flavor. Substitute with your favorite cheese. Goat cheese, blue cheese, creamy gorgonzola, asiago and parmesan are all delicious.
  • Spinach – Fresh is my favorite, but you can substitute frozen spinach. Steam-in-a-bag baby spinach is an easy shortcut.
  • Garlic – Store-bought or fresh minced garlic.
ingredients for spinach and feta quiche laid out on a marble countertop.
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Tips

  • Pre-Bake Crust – Partially baking (or blind baking) the crust prevents custard from seeping into the crust, which ensures that the crust and quiche bake evenly and remains crisp.
  • Protect Crust – Tent the crust or use a pie crust shield to prevent it from over browning.
  • Minimize Water Content – Thoroughly drain spinach so that quiche properly sets.
  • Don’t Over Bake – Slightly under bake quiche for proper texture. It should remain jiggly in the center when you tap the edge of the dish.
A freshly baked spinach and feta quiche with a slice being served.

Serving Suggestions

How to Store

  • At Room Temperature – A quiche can remain at room temperature no longer than two hours.
  • Refrigerate – Cover quiche in plastic wrap or place in an airtight container and store refrigerated for up to three days.
  • Freeze – Freeze quiche in an airtight container for up to 3 months for best flavor.
Spinach and feta quiche in a white pie pan with slice removed.
A spinach and feta quiche in a white pie pan, one slice removed.
5 from 27 votes

Spinach and Feta Quiche

Spinach and Feta Quiche is both beautiful and delicious! Bright green spinach mixes with tangy and smooth crumbles of feta cheese in a silky custard for a delightful quiche.
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 8
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Ingredients  

  • 1 crust quiche crust, pie crust or cream cheese pie crust
  • 9 ounces fresh spinach approximately 1⅓ cups when steamed (see notes to substitute with frozen spinach)
  • 4 large eggs
  • 1 cup heavy whipping cream substitute half and half or whole milk
  • ¾ cup feta crumbled, approximately 4 ounces
  • 1 tablespoon minced garlic about 3 cloves
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions 

Blind Bake Crust

  • Follow instructions for store-bought crust or preheat oven to 375°F.
    1 crust
  • Place crust in 9 inch un-greased quiche, pie or tart dish. Cover with parchment paper to fill mold. Fill dish with pie weights (or beans).
  • Bake in the center of preheated oven 15 minutes or until edges are slightly golden. Remove parchment and pie weights. Using a fork, prick holes and bake 7 minutes or until bottom of crust appears set and no longer wet. Remove from oven and allow to cool (or cover and refrigerate if making ahead) before filling.

Quiche

  • Reduce oven temperature to 350°F.
  • Steam spinach (see notes in recipe card below or according to package instructions). Drain well and squeeze to eliminate liquid, and set aside.
    9 ounces fresh spinach
  • In a large mixing bowl or stand mixer fitted with the whisk attachment, beat eggs and heavy whipping cream 1 minute on high or until creamy.
    4 large eggs, 1 cup heavy whipping cream
  • Whisk in spinach, feta, garlic, salt and pepper until well combined.
    9 ounces fresh spinach, ¾ cup feta, 1 tablespoon minced garlic, ¼ teaspoon salt, ¼ teaspoon black pepper
  • Pour spinach and cheese filling into crust. Tent or use a pie crust shield to prevent over browning.
    Bake in the center rack of oven until edges are set (about 35-40 minutes). The center should jiggle slightly when the edge of the dish is tapped. For best results, carefully watch bake time.
    Spinach and feta quiche recipe, unbaked in a pie pan on a white surface.
  • Remove from oven and cool 10-15 minutes. Slice and serve warm or at room temperature.
    Spinach and feta quiche recipe, unbaked in a pie pan on a white surface.

Julie’s Tips

Prevent Quiche from Being Soggy
  • Steam and squeeze moisture from fresh or frozen spinach before adding to mixture.
  • Pre-Bake Crust as instructed (known as blind baking) to maintain a crisp crust and prevent custard from seeping in.
Don’t Over-bake
  • Tent the crust to prevent browning or burning.
  • Watch bake time closely and slightly under bake for a luxurious texture. To check, gently shake dish. If it is just slightly jiggly in the center when you tap the edge of the dish and the outside is set, remove from oven and cool on a baking rack.

Substitutions and Variations

  • Pie Crust – No time for a homemade crust? No problem. Use your favorite store bought pie crust. We like the Pillsbury frozen pie crust that comes in a 2 pack.
  • Make it Gluten Free – Make it crustless! Grease baking dish, pour the filling in and bake.
  • Fresh or Frozen Spinach – Use 1⅓ cups steamed/wilted spinach (fresh or frozen). Steam-in-bag fresh baby spinach is a simple shortcut.
  • Add Onions or ShallotsCaramelize onions or shallots for an extra layer of texture and flavor. Fold in or add on top.
  • Add Sausage or Bacon – Fold in pre-cooked sausage or bacon just before pouring into the crust.
  • Add a Drizzle – Top it off with Balsamic Vinaigrette or Balsamic Reduction.

How to Steam Spinach

  1. Place 10 ounces of fresh spinach and 1 tablespoon of water in a microwaveable bowl.Cover tightly (tip: place a dinner plate on top of the bowl). 
  2. Microwave in 30 second increments, until the spinach starts to wilt, approximately 1-2 minutes. 
  3. Remove spinach from heat and when cooled enough to touch, squeeze to remove excess liquid from spinach.

Make Ahead

Note: Prepare a homemade or store-bought crust up to 3 days in advance.
Make and Bake
Blind bake crust, prepare filling and store filling covered in the refrigerator until you’re ready to fill and bake. 
Make and Warm
Prepare quiche as directed, bake and cool. Cover and refrigerate or freeze. Reheat to serve.

To Store

  • At Room Temperature – Serve at room temperature up to 2 hours.
  • Refrigerate – Wrap in an airtight container and store refrigerated up to 3 days.
  • Freeze – Place in an airtight container and freeze up to three months for best flavor.

Video

Calories: 348kcal | Carbohydrates: 15g | Protein: 9g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 249mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 691IU | Vitamin C: 3mg | Calcium: 171mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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How to Make

An overview, visit the printable recipe card for complete ingredients and instructions.

  1. Prep – Do not grease baking dish. Preheat oven and blind bake crust as instructed in recipe card.
  2. Prep Filling – Crumble feta, steam and drain spinach.
  3. Combine and Fill – Blend egg and heavy cream until well combined. Add spinach, feta, garlic, salt and pepper. Pour into pre-baked crust. Spinach and feta quiche recipe, unbaked in a pie pan on a white surface. Spinach and feta quiche recipe, unbaked in a pie pan on a white surface.
  4. Bake – Bake until edges are just set, but center is still jiggly. Allow to cool 10-15 minutes before slicing and serving.

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15 Comments

    1. Hi Maureen,
      Thank you so much, I’m so glad you enjoy this recipe! Good call on adding chopped mushrooms, as well.
      Have a wonderful weekend,
      Julie

    1. Hi Sherri,
      I love hearing that! Thank you so much for your review.
      Have a wonderful week,
      Julie

  1. 5 stars
    This quiche is simple and delicious! Just the recipe I needed for a potluck lunch with friends! It is so good that I am making it for the second time in as many weeks.

  2. 5 stars
    This was a great recipe, thank you! Pre-baking the crust made a huge difference – no more soggy crusts for us. I took out the garlic and subbed in 4 thinly sliced garlic scapes that I had briefly steamed in the microwave, and the second time I made it I doubled the salt. It’s possible the feta I used just didn’t have as much salt as some do. I would recommend working harder at drying the spinach – I drain, squeeze, and ultimately roll it in paper towels and squish it dry. Spinach holds a lot of water and it will affect the texture of the quiche.

    I will be using this recipe liberally as farm share and garden vegetables begin to overwhelm me – the possibilities are endless!