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

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.

Why You’ll Love It

  • Quick and Easy – With a few shortcuts, you can make this recipe super fast, or completely from scratch. The choice is yours!
  • Elegant – The bright beautiful colors are visually appealing and its flavor will get rave reviews!
  • Make Ahead – Quiche is perfect for making ahead. You can even freeze quiche with great results – keep reading to learn how!
Spinach and feta quiche in a white pie pan with slice removed.

Ingredients and Substitutions

See printable recipe card for complete ingredients and instructions.

  • 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.
ingredients for spinach and feta quiche laid out on a marble countertop.

Variations

  • Spice it Up – Add ⅛ teaspoon of red pepper flakes or cayenne.
  • Add Onions or ShallotsCaramelize 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

An overview, visit the printable recipe card at the end of this post for complete ingredients and instructions.

  1. Prep – Do not grease baking dish. Preheat oven to 375 degrees 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.

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

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.

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!

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

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 Brunch Inspiration

A spinach and feta quiche in a white pie pan, one slice removed.
5 from 25 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
Pin Rate Print

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

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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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!