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.
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.
Remove from oven and cool 10-15 minutes. Slice and serve warm or at room temperature.
Video
Notes
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 Shallots - Caramelize 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.
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).
Microwave in 30 second increments, until the spinach starts to wilt, approximately 1-2 minutes.
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 BakeBlind bake crust, prepare filling and store filling covered in the refrigerator until you're ready to fill and bake. Make and WarmPrepare 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.