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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.
This recipe will win the hearts and palates of everyone who eats it!
Spinach is a mild leafy green with so many nutrients. Its beautiful color and simple taste work so well with feta cheese in this delicious quiche. Feta is a Greek cheese that is creamy, tangy, and crumbles easily.
Spinach and feta quiche has ingredients that evenly distribute through the custard so every bite has spinach and a delicious burst of feta cheese.
To take your quiche up a notch, make it in my easy and amazing quiche crust. Quiches can be made with any combination of ingredients. Some of my favorites include a classic Quiche, Cheese and Onion Quiche, and Quiche Lorraine.
Spinach and Feta cheese is perfect for any meal of the day – breakfast through dinner. And it is especially elegant-looking served at a brunch or special occasion.
The bright beautiful colors are visually appealing and its flavor will get rave reviews!
Spinach and Feta Quiche Ingredients and Substitutions
- Quiche Crust – Use this amazing quiche crust, a classic homemade or store-bought pie crust, Cream Cheese Pie Crust or phyllo crust.
- Eggs – Large eggs to make custard.
- Heavy Cream – Heavy cream gives quiche the most luxurious texture and flavor, but you can use half and half, the heaviest milk you have on hand including whole milk, and dairy free substitutes including soy and almond milk (note it will alter the flavor).
- Feta – Fresh crumbled feta cheese yields the creamiest texture and flavor.
- Spinach – Fresh is my favorite, but you can use frozen – just squeeze out all the extra liquid once it is thawed.
- Garlic – Minced garlic adds wonderful flavor to this quiche. You can use minced garlic or minced fresh cloves.
- Salt – A hint of kosher or sea salt.
- Pepper – Thick flakes of black ground pepper are preferred. I set the grinder to the largest setting. It adds colors and flavor.
Variations
- Spice it Up – Add ⅛ teaspoon of red pepper flakes or cayenne.
- Add Onions or Shallots – Caramelize onions or caramelize shallots for even more texture and flavor.
- Add Sausage or Bacon – Stir precooked sausage or bacon into your quiche for a meaty variety.
How to Make a Spinach and Feta Quiche in Four Easy Steps
You can get the full printable recipe below.
- Prep – Do not grease baking dish. Preheat oven to 375 degrees and blind bake crust as instructed in recipe card.
- Prep Filling – Crumble feta, steam and drain spinach.
- Combine and Fill – Blend egg and heavy cream until well combined. Add spinach, feta, garlic, salt and pepper. Pour into pre-baked crust.
- Bake – Bake until edges are just set, but center is still jiggly. Allow to cool 10-15 minutes before slicing and serving.
Serving Suggestions
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.
- Minimal 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.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Shortcuts
- Make using a premade crust.
- Use pre-crumbled feta cheese.
Frequently Asked Questions
How do you keep quiche from getting soggy on the bottom?
First, blind bake the crust. This will help keep the crust crispy. Next, keep water moisture out of the quiche. After rinsing the spinach, remove all of the water so that it is dry going into the quiche.
How can I make quiche healthier?
You could replace the cream with half and half or milk. This reduces calories and fat content. Cream does make quiche creamy and delicious, but milk still works and tastes great, too!
How to Store Spinach and Feta Quiche
- 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.
What to Do with Leftovers
- Reheat in a 350 degree oven until warm.
- Serve alongside a salad for a lunch.
How to Serve
- Drizzle with Balsamic Vinaigrette
- Serve with chopped tomatoes on top.
- Add a dollop of tzatziki sauce.
Dietary Considerations
- Gluten Free – Make it crustless! Simply grease your baking dish and pour the filling in.
- Dairy Free – To make a quiche dairy free use soy or almond milk. Note that it will alter the flavor.
- Vegetarian
- Nut Free
More Easy Recipes
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.
Yield
Ingredients
- 1 crust quiche crust, pie crust or cream cheese pie crust
- 9 ounces spinach
- 4 large eggs
- 1 cup heavy cream half and half or whole milk
- ¾ cup feta crumbled (about 4 ounces)
- 1 tablespoon minced garlic or 3 cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Crust
- Prepare a homemade or store-bought crust in advance so it can be chilled and partially baked (up to 3 days in advance).
- Preheat oven to 375°F.
- Place crust in ungreased quiche, pie or tart dish.
- Cover with parchment paper to fill mold. Fill dish with pie weights (or beans).
- Bake 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 according to package instructions. Drain and set aside.
- In a large mixing bowl or stand mixer fitted with the whisk attachment, beat eggs, cream, salt and pepper 1 minute on high or until well combined.
- Whisk in spinach, feta, garlic, salt and pepper until combined.
- Pour spinach and cheese filling into crust. Tent or use a pie crust shield to prevent over browning. Bake until edges are set (about 35-40 minutes). The center should jiggle slightly when the edge of the dish is tapped. Do not overbake for best results.
- Allow to cool 10-15 minutes before slicing to serve. Serve warm or at room temperature.
Tips
Mini Quiche – Use a large cookie cutter to cut pie dough to fill muffin tin or phyllo shells on a sheet pan. Fill with custard and toppings. Bake 25 minutes or until edges are set and center is slightly jiggly.
Make Ahead – Quiche can be made ahead of time and then reheated. You can simply put your quiche together as directed, and bake from refrigerated when you’re ready. You do run the risk of a soggy crust with this method, though.
Another option is to bake your quiche fully, then let it cool before refrigerating or freezing and reheat to serve. You can also blind bake your crust and prep your filling and store them separately in the fridge, combining to bake when you’re ready.
To Store
- At Room Temperature – Quiche can sit on your counter for no longer than two hours during serving.
- Refrigerate – Wrap in an airtight container and store for up to three days.
- Freeze – In an airtight container, quiche can be frozen for up to three months. While it may last longer, it will begin to lose its fresh flavor after that point.
Video
Nutrition Information
Calories: 348kcal (17%), Carbohydrates: 15g (5%), Protein: 9g (18%), Fat: 28g (43%), Saturated Fat: 12g (60%), Trans Fat: 1g, Cholesterol: 147mg (49%), Sodium: 249mg (10%), Potassium: 143mg (4%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 691IU (14%), Vitamin C: 3mg (4%), Calcium: 171mg (17%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Taylor says
This was incredible. Perfect as is and really easy to make.
Maureen says
I like to add some chopped mushrooms too. I make this quiche quite often.
Julie Blanner says
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
Sherri says
This was really good. I will make it again!
Julie Blanner says
Hi Sherri,
I love hearing that! Thank you so much for your review.
Have a wonderful week,
Julie
Jill S. says
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.
Julie Blanner says
So happy to hear that! I hope you try more of my easy Quiche recipes!
Maggie Cain says
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!
Julie Blanner says
Thank you, Maggie!